‘A way to a woman’s heart is through her Mother’s cooking!! ‘
My Mum and Dad are visiting and staying with us for a few months. I have not been back to India for over 2 years so you can only imagine my joy at having some quality time with my Parents. Mum being awesome that she is, has obviously taken over the kitchen and refuses to let me even boil water after I get home from work. I am loving all the pampering and so has my tummy. My plate has been overflowing with all my favourite foods and I am worried I am going to have to go shopping for clothes 2 sizes up if I continue eating this way!! Haha….
I have spoken a lot about Aai (Grandmum) on my blog who is the best cook ever. My Mum obviously takes after her when it comes to cooking and feeding the family. Not only is she a fantastic cook but she loves to keep learning and re-learning and experimenting in the kitchen.
We were having a conversation on (Last) Saturday night at the dinner table (obviously planning Sunday Brekkie) and she said that she recently visited my Aunt in Goa who I call Beena Kaki. Beena Kaki had made this awesome flatbread with onion, chillies and freshly grated coconut and Mum and Dad absolutely loved it. Mum has added her own twist to the recipe with a few additions and has been making it since.
I did not need any more goading and was happy to be Mum’s assistant with making Onion and Coconut Bhakri or Kanda ani Naralachi Bhakri.
Bhakri is normally an unleavened flatbread made from millets or lentils or rice flour which are then cooked on a flat griddle. The dough which is made is slightly wet compared to your regular chapatti dough. One would ideally use your fingers to flatten the dough into a disc shape.
So here is the recipe for Onion and Coconut Bhakri .
The Ingredients that you need are:
- Rice flour – 1.5 cups ( 350 gms )
- Finely grated coconut- 1 cup
- Onions- 2 finely chopped
- Green chillies- 2 -3 finely minced
- Ginger – 1 inch piece – finely chopped
- Water – 100 -150 ml (add a little at a time)
- Oil- 3 tablespoon to pan fry and 1 tablespoon for the dough
- Coriander – 1 tablespoon finely chopped
Method of Preparation
- Take a mixing bowl add the rice flour and then add the onions, minced chilies, ginger. Add salt and ½ tablespoon oil. Add the grated coconut and mix well using your fingers.
- The onions leave their own juice once salt is added and so does freshly grated coconut so only add water a few teaspoons at a time to form slightly wet dough. Now apply the half tablespoon of oil on top of the dough. Cover with a lid and keep aside for 5-10 minutes.
- Heat a flat roti pan/ griddle on medium heat for about 10 minutes till its evenly hot.
- In the meanwhile wet your fingers with water, take a golf sized ball of dough and flatten over a plastic/ cling-film sheet using your fingers. You can make it as big as a chapatti size or keep them smaller in diameter. We like them slightly smaller similar to a size of a thalipeeth.
- Now add this to the pan let it cook on one side. Apply pressure using a kitchen towel. Leave a few drops of oil on the sides. Now turn it around and repeat the process. Your Onion and Coconut Bhakris would be ready in a few minutes.
- Repeat the process with the rest of the dough. This made us roughly 8-10 Bhakris. There is no addition of dry spices or powders in this bhakri so it retains its white colour and lets the onion and chillies shine. It gets a sweet and spicy taste due to the caramelising of the onions and the minced chillies.
- Similarly the coconut keeps it moist on the inside. They are Perfect with tamarind chutney on the side. A wholesome, vegan and glutenfree- flatbread that can be a quick brekkie on the go. Kids will love the taste and you can omit the chilli and add white pepper if making for kids. It can be a lovely lunchbox meal.
Photography and Food Stying – Sharvari P Mehan
Recipe – Leena Paivaidya
Do let me know how you enjoyed today’s recipe. So what you waiting for make this tomorrow for Saturday Brekkie and drop me your feedback in the comments below.
Have a fantastic weekend ahead.