Makka Methi Bhakra


250 grams of cornmeal or maize flour (makke ka atta)
½ bunch of fresh fenugreek leaves
2 tablespoons of semolina
2 tablespoons of all purpose flour
2 tablespoons of oil
a pinch of asafoetida
½ teaspoon of turmeric powder
1 teaspoon of red chilli powder
3 teaspoons of coriander powder
lukewarm water
oil for frying
cooked rajma (kidney beans) with very little gravy
chopped onions and tomatoes for garnishing


1. Clean and wash fenugreek leaves. Drain the water. Chop them finely. Add all the ingredients together except oil for frying, rajma and chopped onions and tomatoes. Knead a dough using as much water as required to bring together a semi-hard dough. The flour will roughly come together and would not form a proper dough. Your aim is to bring it together so that it can be handled.
2. Wash two empty milk bags. Place one of them on the counter, take a small ball of dough and place it on the bag. Place the second bag on top of the ball and gently press it to form a disc. Using a knife or fork make small cuts/ holes in the disc to avoid puffing up when frying.
3. Meanwhile, heat oil for frying. Deep fry the mathris or bhakris or discs. Keep aside to cool. You can store them in air tight container. Enjoy with tea or coffee as snack. Or read on the recipe for a new interesting take on these munchies.
4. Preheat oven to 160 ºC. 15 minutes before serving, place these disks on a baking tray, top with some cooked rajma, chopped onions and tomatoes. Bake for 5-7 minutes and serve. They really taste awesome like this.


Recipe from the repertoire of family recipe.

You can eat the bhakris just like a mathri as well with pickle or snack with tea.