Makka Methi Bhakra

Makka Methi Bhakra is a winter delicacy made using cornmeal or maize flour. The small discs are deep fried and then served with toppings of rajma, onion and tomatoes. It is a crowd pleaser and even great as a party snack.

You can enjoy more snacks like mathri, namakpaare, pinwheel sandwiches.

Makka Methi Bhakra

As a child this was one of my favorite dish to gorge on, cozy winter nights and snuggling under the quilts and blankets with a plate full of Makka Methi Bhakra. Heaven!

Makka Methi Bhakra

I have been meaning to post this recipe for a long time, almost from when

I started the blog, but it just didn’t happen.

Makka Methi Bhakra

Couple of months ago, I made this for my son’s birthday when

my friends came over and trust me it was a big hit with or without the rajma bake.

Makka Methi Bhakra

The process is fairly simple as you would follow for a mathri (shortcrust pastry)

You only need to add fenugreek leaves, some spices and you are done.

Makka Methi Bhakra

Since the primary ingredient of the dough is Cornmeal (makke ka atta),

it will not form a regular dough, your aim would be to bring it together

so that it can be handled.

Using empty milk packs or a nonstick mat will help in making the small discs which will be then fried.

Makka Methi Bhakra

You can store Makka Methi Bhakra in air tight container. Enjoy with tea or coffee as snack.

Or read on the recipe for a new interesting take on these munchies.

Makka Methi Bhakra
Makka Methi Bhakra

For the baked version, you will need cooked rajma in very

little gravy so that it doesn’t runaway when placed on the bhakra.

You can serve without rajma too. :)

Makka Methi Bhakra

Ingredients

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

Preparation

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.

Notes

Recipe from the repertoire of family recipe.

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