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.