Chawal Bhakri: Exploring The History Of A Traditional Flatbread
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Chawal bhakri, also known as rice bhakri, is a popular flatbread from Maharashtra, India. It is a staple food in many households and is enjoyed with a variety of curries, vegetables, and chutneys. The history of chawal bhakri goes back several centuries, and its popularity can be traced to the agrarian culture of the region.

The origin of bhakri can be traced back to ancient times when people used to prepare bread from grains by grinding them into flour and then mixing them with water. The bread was then cooked on a hot griddle, or tawa. For many centuries, the technique of making bhakri remained largely unchanged.

Chawal bhakri is a variation of the traditional bhakri and is made using rice flour instead of wheat flour. Rice was a major crop in the region, and farmers would harvest the rice crop and then process it to make rice flour. The rice flour would then be mixed with water and shaped into a dough. The dough would be rolled out into flat circles and then cooked on a tawa or griddle.

Chawal bhakri gained popularity in Maharashtra during the Maratha Empire, which lasted from the 17th to the 19th century. The Marathas were known for their military prowess, and they would often go on long campaigns that required them to carry food that was easy to prepare and could last for several days. Chawal bhakri was an ideal food for such campaigns, as it was easy to prepare, lightweight, and could be stored for several days without spoiling.

Over time, chawal bhakri became a staple food in the region, and people started experimenting with different variations. Some people would add spices like cumin and coriander to the dough to give it a unique flavour, while others would add grated coconut or sesame seeds to the dough for a crunchy texture.

Today, chawal bhakri is enjoyed across Maharashtra and is often served with traditional curries like amti, usal, and varan. It is also a popular street food and can be found in many local markets and food stalls. Chawal bhakri is often served with accompaniments like onion slices, lemon wedges, and green chillies, which add a burst of flavour to the dish. In recent years, there has been a renewed interest in traditional foods like chawal bhakri, and many chefs and food enthusiasts are experimenting with new flavours and ingredients.

Here is a step-by-step recipe for making Chawal Bhakri at home:

Ingredients: 

  • 2 cups of rice flour
  • 1 teaspoon salt
  • 1 teaspoon of oil
  • 1 cup of hot water

Method: 

  • Rice flour and salt should be combined in a large mixing bowl.
  • Add the oil and mix it with the flour. 
  • Gradually add hot water to the flour mixture and knead it into a smooth and soft dough. The dough should not be too hard or too soft. Add more water if required.
  • Cover the dough with a damp cloth and let it rest for 10-15 minutes.
  • Divide the dough into equal portions and roll each portion into a ball.
  • Take a portion of the dough and flatten it slightly between your palms. Dust it with some rice flour to prevent it from sticking to the surface.
  • Place the flattened dough on a flat surface and roll it out into a thin circle. Use gentle pressure while rolling to prevent the dough from tearing.
  • Heat a griddle or tawa over medium heat. Once the griddle is hot, place the rolled-out dough on it.
  • Cook the chawal bhakri for a minute or two on each side. Use a spatula to flip it over.
  • Brush some oil on top of the chawal bhakri and cook for another 30 seconds.
  • Remove the chawal bhakri from the griddle and place it on a plate. Repeat the same process with the remaining dough portions.
  • Serve the hot chawal bhakri with your favourite curry, chutney, or pickle.

Tips: 

  • Always use hot water to knead the dough. This helps in making the chawal bhakri soft and pliable.
  • You can also add some cumin seeds or ajwain seeds to the flour for added flavour. 
  • Make sure to dust the rolled-out dough with rice flour to prevent it from sticking to the surface or rolling pin.
  • You can store the leftover chawal bhakri in an airtight container in the fridge for up to 2–3 days.

Chawal bhakri is a traditional Maharashtrian flatbread that has a rich history and cultural significance. It is a testament to the resourcefulness and creativity of the people of Maharashtra, who have found innovative ways to use rice flour to create a delicious and versatile food. Chawal bhakri, whether as part of a thali or as a snack with chutney, is a food that brings people together while celebrating the unique flavours and traditions of Maharashtra.