Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney
Kalanyachi Bhakri Recipe With Groundnut Chutney is a Maharashtrian meal typically originated in Khandesh region.The Kalna bhakri is usually made during winters but is just as good all year round. You can make a stock of the flour and keep it for about a month.
Course : Main Course
Ingridients : For the Kalna Bhakri flour:
1 kg Jowar Seeds
250 grams Black Urad Dal (Whole)
1 teaspoon Salt
For the chutney
1 cup Roasted Peanuts (Moongphali) , roasted
3 Green Chillies , chopped
Coriander (Dhania) Leaves , handful, chopped
8 cloves Garlic
Salt , to taste
2 tablespoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Cumin seeds (Jeera)
6 Curry leaves
Instructions To begin making the Kalanyachi Bhakri- Chutney first, make the flour stock.Grind the jowar ,urad and salt to a fine powder. This is usually done in the flour mill.
Maharashtrian Kalanyachi Bhakri Recipe With Groundnut Chutney
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