Introduction

Kangachi Bhakri is a traditional Maharashtrian flatbread made from kang (foxtail millet) flour. This gluten-free and nutritious bhakri is a staple in many Maharashtrian households, particularly in rural areas where millets are widely grown. Kangachi Bhakri pairs beautifully with various curries, chutneys, or even yogurt. Let’s explore how to make this wholesome Kangachi Bhakri with a step-by-step recipe.

Ingredients

• 2 cups Kang (Foxtail Millet) Flour
• Warm water, as needed
• Salt to taste
• Ghee (clarified butter), for serving (optional)

Instructions

Step 1: Prepare the Dough

1. Mixing the Ingredients:
   • In a large mixing bowl, take 2 cups of kang flour (foxtail millet flour).
   • Add salt to taste.
2. Kneading the Dough:
   • Gradually add warm water to the flour while mixing with your fingers.
   • Knead the mixture to form a smooth and firm dough. The dough should be soft yet firm enough to roll out.
3. Resting the Dough:
   • Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This helps to relax the gluten (since kang is gluten-free) and makes it easier to roll out.

Step 2: Rolling and Cooking the Bhakris

1. Divide the Dough:
   • After resting, divide the dough into small lemon-sized balls.
2. Rolling Out:
   • Take one dough ball and flatten it slightly with your hands.
   • Dust it with some kang flour to prevent sticking.
   • Using a rolling pin, roll out the dough ball into a circle of about 6-7 inches in diameter. Roll it evenly to ensure uniform thickness.
3. Cooking Bhakris:
   • Heat a tava or flat griddle over medium-high heat.
   • Place the rolled-out bhakri gently on the hot tava.
   • Cook for about 1-2 minutes on one side until small bubbles start to appear.
4. Flipping and Cooking:
   • Flip the bhakri using a spatula and cook the other side for another 1-2 minutes.
   • Press lightly with a cloth or spatula to ensure even cooking and to help it puff up.
5. Using Ghee (Optional):
   • Once both sides are cooked and light brown spots appear, apply ghee or oil on both sides of the bhakri. Press gently with a spatula to ensure even distribution.
6. Repeat the Process:
   • Repeat the same process with the remaining dough balls, rolling, cooking, and applying ghee/oil as needed.

Step 3: Serving Kangachi Bhakri

1. Serve Hot:
   • Serve Kangachi Bhakri hot off the tava.
   • Pair it with your favorite Maharashtrian curry like pitla, vangi batata bhaji, thecha, or even with a simple dal.
2. Storage Tips:
   • Kangachi bhakris are best enjoyed fresh and hot. However, you can store them in an airtight container once cooled. Reheat on a tava or microwave before serving.

Tips for Making Perfect Kangachi Bhakri

• Consistency of Dough: The dough should be soft and pliable but not sticky. Adjust the water as needed while kneading.
• Rolling Technique: Dusting with kang flour helps in rolling out the bhakris smoothly without sticking to the surface.
• Cooking Temperature: Ensure the tava or griddle is sufficiently hot before placing the bhakri for even cooking and puffing.

Conclusion

Kangachi Bhakri is a nutritious and flavorful flatbread that showcases the versatility of kang (foxtail millet). With its nutty flavor and gluten-free nature, it’s not just a staple but a cherished part of Maharashtrian cuisine. Enjoy this simple yet satisfying recipe with your favorite accompaniments and experience the rich flavors of traditional Indian cooking.