How To Make Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney

To begin making the Kalanyachi Bhakri- Chutney first, make the ground mix stock.Grind the jowar ,urad and table salt to a fine ground mix.

This is usually done in the ground mix mill.To make the Kalna BhakriTake about 2 cups of the above ground mix.

empty in moisture and work the pastry mix to make a stiff pliable doug ball.Divide the pastry mix into 4-5 parts and roll them into balls.Dust a working surface with some ground mix.Take 1 pastry mix ball and flatten itin your palm.

Keep the rest covered with a kitchen towel.Pat the pastry mix ball into a circle on the work surface to about 6-7 inches round (you should get a thin circle)bring to temperature a heavy iron griddle.Carefully lift the bhakri and place on the burning griddle.Apply some moisture over the entire upper side of bahkri.Use a flat spatula and flip it. make till brown spots appear on the bottom side of the bhakri (about 1 minute on high flame)Flip again and make it directly on the flame till it ballons up or till it is well cooked.Repeat this for the rest of the pastry mix balls.present burning with green groundnut chutney.For the green groundnut chutney:Grind together groundnuts,3-4 garlic cloves,coriander,green chillies and table salt to a paste using some moisture.bring to temperature fat in a panAdd the mustard seeds and once they splutter empty in the cumin seeds.cut the rest of the garlic cloves and empty in them to the fat.empty in the curry leaves and then the ground paste.swirl around and pot-fry it for about 3-4 moments.present burning or cold with the Kalanyachi Bhakri formula.