If you are Maharashtrian or live anywhere in the state, then it is highly unlikely that you wouldn’t have heard of Bhajani flour. And if you have indeed never heard of Bhajani flour then this is what you should know. Bhajani flour is basically a blended flour that consists of rice, millets, pulses and spices that is loaded with both flavour and nutrition. Used extensively in Maharashtrian cuisine, the most popular dish created with Bhajani flour is Thalipeeth. However, the use of this flour blend is not limited to only Thalipeeth.
Bhajani flour is made with many ingredients which lends the flour easily for many recipes and dishes. Usually, Bhajani is made with rice, jowar, bajra, ragi and pulses like chana dal, black chickpeas, etc. Most of these lentils and grains are widely available in India and so, Bhajani flour can be easily made anywhere. The best bit is, Bhajani has a beautiful nutty flavour and generates a lot of body heat, which is why it is the perfect staple to depend on during winter months.
As mentioned before, the uses of this flour blend are limitless and you can try many dishes with it, both Maharashtrian and non-Maharashtrian ones in fact. So, what are you waiting for? Here are some of the dishes you can whip up this winter with Bhajani flour.
Video Credit: YouTube/Hebbars Kitchen
Thalipeeth
The most popular dish made with Bhajani flour, Thalipeeth is a flatbread that is quite easy to make and pairs perfectly with Maharashtrian Thecha or green chillies pickle. All you need to do is add chopped onions, coriander leaves, ginger and some spices like turmeric, cumin and red chilli powder to the Bhajani flour and add water to make a super-soft dough. Divide the dough into balls, roll them out and make two three holes in the centre carefully and transfer to a hot tawa. Cook with oil or ghee and serve hot to enjoy.
Chakli
Also known as Murukku in South India, Chakli is a delicious crunchy snack that is perfect for your tea time. When made with Bhajani flour, this popular snack gets an all-new flavour that nobody should miss. Add sesame seeds, red chilli powder, a pinch of asafoetida and water to the Bhajani flour and combine to make a pliable dough. Place the dough in a chakli maker and shape it into spirals. Deep fry or air fry these and enjoy the most nutritious snack.
Dhirde
Dhirde is a savoury pancake from Maharashtrian cuisine that can also be made with Bhajani flour on any day and enjoyed with pickles or chutneys. Combine the Bhajani flour with chopped onions, coriander leaves, green chillies and grated veggies, then add water gradually to make a smooth batter. Pour the batter onto a hot skillet, spread into an even circle like you would an Uttapam and make thin and crispy Dhirde that are golden-brown on both sides.
Pakora
Making Pakoras, that crunchy snack every Indian loves, with Bhajani flour is an innovative idea that truly works to deliver nutrition. These Bhajani Pakoras can be made by simply combining the flour with sliced or chopped onions, chillies, turmeric powder, ajwain or carom seeds and more. Add water to make a thick Pakora batter then fry in oil to make crunchy, golden-brown Pakoras that you can enjoy with chutney any time.
Waffles
Did you think only savoury dishes can be made with Bhajani flour? Well, think again because these sweet waffles made with Bhajani can be a delicious breakfast option any day. To make this one, just add baking powder, sugar and eggs in the Bhajani flour and make a thick, fluffy batter. Pour the batter into the waffle iron and cook until done. Serve up with a topping of toasted nuts, fruits and even some ice cream if you are in the mood to splurge.
Dhokla
Making Dhoklas with Bhajani flour is not an unthought of idea because this flour blend is quite popular among Gujaratis too. All you need to do to make this steamed snack is mix the Bhajani flour woth yoghurt, turmeric powder, ginger-green chilli paste and a pinch of baking soda to make a smooth Dhokla batter. Pour the batter into a tin and steam until cooked perfectly. Serve with a tadka of curry leaves, green chillies, cumin seeds and mustard seeds and serve hot.
Idli
Creating idlis using bhajani flour brings a delightful twist to this South Indian staple. To make this one, you simply need to mix the bhajani flour with urad dal flour, add water and sugar to make a batter and ferment overnight. The next morning, add salt and some soda (if the batter isn’t fermented properly) and then cook the batter in Idli moulds. Once steamed to perfection, serve this one with sambar, coconut and other chutneys on the side.