Rava Poha Bhakri with Peppery flavour.

Rava Poha Bhakri With Cucumber, Carrot And lots of Pepper Powder for flavour ........... Served with dollop of Butter ........... 

Here I come with another version of bhakri. I have already posted a few method’s before. I love preparing and am very fond of bhakri. Preparing bhakri is very easy. It is healthy and very filling too. Bhakri can be prepared and carried in lunch box as it does not turn out limp unlike dosa. Cold bhakri also tastes good though freshly prepared hot one’s are definitely better. I keep thinking of adding different types of pulses or vegetables to the bhakri to make it tasty, interesting and something different. The choices are so many that I hardly get to make them all as fast as I can think of a new method. Please do try this version of bhakri which turned out soft and equally tasty. 

Peel the skin of one large sized carrot and one large cucumber and grate it on medium sized grater and keep this ready. 

In a large bowl add 3 cups of water and add one cup of thin picked and cleaned poha / pova. Let it get soaked well for about 10 minutes. It will turn out soft and mushy. Add 2 cups of ordinary rava (not the very fine chiroti variety), 2 tblsp of curds, 3-4 green chillies cut to into fine pieces, salt to taste, 2 tblsp of Atta (Wheat flour), 1 tblsp grated ginger, a few leaves of curry leaves also cut finely for aroma (Optional). Add the grated carrot and cucumber also. Add in the prepared sabudana and mix well to make a very thick batter. Add more or less water depending upon how much the rava absorbs it. Keep it aside for 15 minutes for all the ingredients to get soaked in and also to swell up and absorb the water properly.

Mix well again the batter so that the mixture is smooth. The texture should be that of bhakri / thick batter, you should be able to take a lump of it on your hands and pat it on the hot tawa into a nice round bhakri shape. If the batter is thinner add in some rava and if its too thick you can add in some water to retain the correct texture. Now add in a large tablespoon of coarsely crushed black pepper powder and mix well. Check the seasoning and more if desired.

Heat tawa, when hot lower heat, apply some oil and spread it on tawa, Take some batter forming it into a ball with hands, put it on the centre of the tawa and gently spread it, by patting it over with wet hands to make a nice round bhakri. 

Pour oil on sides of the bhakri and a few drop on the top of it. Cook on medium heat till almost done. Now flip over and cook on the other side. The process of making each bhakri will take around 5-7 minutes. Do not cook on high heat, as the bhakri may get burnt and not cooked within. 

Peppery bhakri is ready. Serve it hot with homemade butter, pickle or chutney. You can serve it with Dalitoy too. Somehow, I found this a great combination with Amul Butter due to the peppery flavour. However, you can serve it as per your taste.