Sorghum Flatbread With Besan Curry (crunchy Kadak Bhakri Pithla)
Sorghum Flatbread with Besan Curry, also known as Crunchy Kadak Bhakri Pithla, is a traditional dish from Uttara Karnataka Cuisine. This recipe combines the nutty flavor of sorghum with a flavorful besan curry, creating a delicious and satisfying meal.
Ingredients
- 1 cup sorghum flour
- 1 cup besan (gram flour)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 2 tablespoons oil
- Salt to taste
- Water as needed
Instructions
- In a mixing bowl, combine sorghum flour, salt, and water to make a stiff dough. Divide the dough into small balls and roll them into flatbreads (bhakri).
- Heat a griddle or tava over medium heat and cook the flatbreads until they are golden brown and cooked through.
- In a separate bowl, mix besan with water to form a smooth paste.
- Heat oil in a pan, add cumin seeds, asafoetida, chopped onion, and green chilies. Sauté until the onions are translucent.
- Add turmeric powder, red chili powder, and salt to the pan. Stir well.
- Pour in the besan paste and cook, stirring continuously, until the curry thickens and the besan is cooked through.
- Serve the sorghum flatbread with the besan curry and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Mixing bowl Griddle or tava Pan
Tools
Rolling pin Spatula
Serving suggestions
Sorghum flatbread with besan curry pairs well with a side of yogurt and pickles.
Tips & tricks
For a crispier flatbread, cook it on a cast iron skillet over medium-high heat.
Cost
$8