Bhakari, Jowar Tori, Baingan Bharta

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Bhakari, Jowar Tori, Baingan Bharta


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 2
  • 2 cups bhakari ( jowar roti): jowar flour

  • 1 cups hot water

  • 1 tbsp salt

  • 1/2 kgs eggplants ( baingan ka bharta) : long eggplant

  • 1 tbsp cumin seeds

  • 1/2 inch zinger finely chopped

  • 2 tbsp oil

  • 1 nos onion chopped

  • 1 nos tomato finely chopped

  • 1 tbsp red chilli

  • 1 tbsp turmeric powder

  • 1 tbsp salt as per test

  • 1 tbsp coriander chopped

  • 2 nos green chillies finely chopped


  • firstly, in a large mixing bowl or kadai take jowar flour and make a well in the centre.
  • furthermore, add ¾ cup hot water and mix well. be careful as the water is hot.
  • once the dough is smooth and soft pliable dough, take it on to the work station and knead further.
  • knead the dough till it is smooth, soft and non-sticky. kneading the dough well is very important, else they will break the edges while patting.
  • take a small ball sized dough and make a ball out of it.
  • further, pat and flatten with the help of palm and finger.
  • also dust the work station with little jowar flour to prevent roti from sticking while patting.
  • now pat gently with one hand and the other over side to get round shape. if you are beginner, then refer 
  • furthermore, put the flattened dough onto the hot tawa.
  • now spread water over the roti with help of hand or wet cloth removing excess dough.
  • wait until the water evaporates then flip it to the other side.
  • Serve jowar roti with thecha, pithl, Bharata
  • Baingan Bharata
  • Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.
  • You can cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.
  • Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.
  • Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates.
  • Garnish with chopped coriander leaves and serve hot.