Kalanyachi Bhakri

T he Kalanyachi Bhakri is a typical Marathi dish that owes its origins to the Khandesh region of the West Indian state of Maharashtra. Also termed the Kalna Bhakri, the dish is specially prepared and consumed during the winters (though with the advanced storage mechanisms of modern times, it can be eaten all year round). 

Similar to a Paratha or a Chapati in appearance, the Kalanyachi Bhakri is served with Baingan Ka Bharta (locally called Vangyache Bharit), Varhadi Thecha or Shengadanyacha Thecha or even spiced buttermilk (mattha). The Bhakri is considered a rural food in Maharashtra.

Mainly made from bajra flour, jowar flour, rice flour or even ragi flour, Bhakri generally always has black gram (Urad) mixed with it. It is a winter dish as it is known to generate heat within your body. Few ingredients that go into the preparation are millets (of any kind mentioned above), fenugreek seeds, cumin powder, coriander powder, curd, whole black gram or whole green gram and salt as per taste. 

The ideal accompaniment to the Kalanyachi Bhakri is a bowl of groundnut chutney. The earthy tone of the groundnuts, along with the plain Bhakri is a match made in heaven. The chutney is a healthy mix of groundnut paste, garlic, green chillies, coriander and salt, and is thus a fiery contrast to the more humble Bhakri.