#Kalanyachi

#Kalanyachi bhakri by Annapurna recipes #कळण्याची भाकरी #अन्नपूर्णा रेसिपीज#multigrain aata bhakari😋
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Kalnyachi bhakri, a traditional Maharashtrian flatbread, is known for its distinctive taste and texture. Made primarily from rice flour, it is often enjoyed with a variety of side dishes, such as vegetables or chutneys. Here’s a description of how to make it:
Ingredients:
- **Rice Flour**: 2 cups
- **Warm Water**: 1 to 1 1/2 cups (as needed)
- **Salt**: 1/2 teaspoon (adjust to taste)
- **Cumin Seeds**: 1/2 teaspoon (optional)
- **Chili Powder**: 1/2 teaspoon (optional, for added spice)
Instructions:
1. **Prepare the Dough**:
- In a mixing bowl, combine the rice flour, salt, and optional cumin seeds and chili powder.
- Gradually add warm water while mixing until a smooth, pliable dough forms. The dough should be soft but not sticky.
2. **Shape the Bhakris**:
- Divide the dough into small balls (about the size of a golf ball).
- Place a ball of dough between two sheets of plastic wrap or parchment paper.
- Flatten the dough using a rolling pin or your hands to form a thin, round disc. Aim for an even thickness to ensure uniform cooking.
3. **Cook the Bhakris**:
- Heat a tava (griddle) or non-stick pan over medium heat.
- Gently peel off the top layer of plastic wrap or parchment paper from the bhakri and place it onto the hot tava.
- Cook for about 1-2 minutes until small bubbles start to appear on the surface.
- Flip the bhakri and cook the other side until golden brown spots appear. Press gently with a spatula to ensure even cooking and to help it puff up.
4. **Serve**:
- Serve the bhakri hot with accompaniments like chutney, pickles, or curry.
Kalnyachi bhakri is appreciated for its unique texture and flavor. The key is to achieve the right consistency of the dough and to cook the bhakris evenly.
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Green chutney is a vibrant and versatile condiment popular in Indian cuisine. Here’s a detailed recipe for a flavorful green chutney:
Ingredients:
- **Fresh Coriander Leaves**: 1 cup (packed)
- **Fresh Mint Leaves**: 1/2 cup (packed)
- **Green Chilies**: 2-3 (adjust to taste)
- **Ginger**: 1-inch piece
- **Garlic Cloves**: 2-3
- **Lemon Juice**: 2 tablespoons
- **Cumin Seeds**: 1/2 teaspoon (optional)
- **Salt**: 1/2 teaspoon (adjust to taste)
- **Sugar**: 1/2 teaspoon (optional, to balance flavors)
- **Water**: 2-3 tablespoons (or as needed)
Instructions:
1. **Prepare Ingredients**:
- Wash the coriander and mint leaves thoroughly to remove any dirt. Pat them dry with a paper towel.
- Peel the ginger and garlic.
2. **Blend the Chutney**:
- In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, ginger, and garlic.
- Add the cumin seeds, if using, and blend until the mixture is finely ground.
3. **Adjust Consistency**:
- Add lemon juice, salt, and sugar. Blend again, adding water a little at a time until you achieve a smooth and spreadable consistency.
4. **Taste and Adjust**:
- Taste the chutney and adjust seasoning as needed. You can add more salt, lemon juice, or chilies depending on your preference.
5. **Serve or Store**:
- Transfer the chutney to a serving bowl or an airtight container. It can be served immediately or stored in the refrigerator for up to a week.
Green chutney is great as a dip for snacks, a spread for sandwiches, or a side for various Indian dishes. The freshness of the herbs combined with the spiciness of the green chilies and the tanginess of the lemon juice makes it a delightful accompaniment.

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