TIL BAJRICHI BHAKRI

Makar Sankranti  is celebrated to mark the end of winter the onset of spring. Around this time the sun being moving northwards towards the Tropic of Cancer. On the day of Makar Sankranti, Hindus pray to the sun god and celebrate the beginning of longer days and shorter nights. Makar Sankranti is the day when the duration of night and day is the same. Bhogi is the day before Makar Sankranti and Bhogichi Bhaji and Bajrichi Bhakri refers to the special menu which is cooked on Bhogi. Bhgichi Bhaji is made using the seasonel bounty and prepared with groundnuts and sesame seeds. Til Bajrichi Bhakri is made out of sesame seeds and pearl millet [bajra]. Typically, the bhakri is served with vegetable curry such as bhogichi bhaji. By nature, sesame seeds are hot and are therefore a part of several  winter or turn-of-season recipes. It is one of the specialities of Sankranti and so I shared this authentic Maharashtrian recipe of Til Bajrichi Bhakri with you all. Hope you like it and want to try this.

INGREDIENTS:

1 Cup Bajra Flour

Salt as needed

Lukewarm Water

¼ Cup Sesame Seeds

 METHOD:

STEP 1 – Sift bajra flour in a flat parat, add salt and mix well.

STEP 2 – Add lukewarm water in it and knead it into a dough.

STEP 3 – Take small portion from the dough. Knead the dough well with the help of your wrist for 3-4 minutes.

STEP 4 – Spread some flour on the working platform and spread sesame seeds over it.

STEP 5 – Try to shape the bhakri with hands or you can roll it with rolling pin. But be careful, do not apply much pressure while rolling. Roll it with very light hands.

STEP 6 – Heat a griddle / tawa on medium heat.

STEP 7 – Transfer the bhakri on the pre-heated tawa carefully. Spread some water at the top surface of the bhakri.

STEP 8 – Let it cook for 4-5 minutes. Turn when done from one side. Cook from the other side.

STEP 9 – Now roast the bhakri well directly on the gas flame from both the sides. Bhakri is ready to serve.

Serve it hot with white butter, vangyache bharit or mirchicha thecha or any maharashtrian gravy.