MAKAI/ CORN BHAKRI

Corn/Makai Bhakri is something I tried on my last visit to India. We have a lot restaurants in Ahmedabad serving Gujarati food and thali (naturally!) and one of my favorites is AGASHIYE. I highly recommend it to anyone visiting Ahmedabad. What's unique about this place apart from the rustic, tasteful ambiance is the dishes that they serve. 

They bring to you all the age old traditional dishes that you would only find in Gujarati households where the kitchens are still reigned by the grandmothers. Dishes like Kela nu shak (Banana Sabzi), Keri no Baflo (Mango Kadhi), Mysore Dhokla and the list is endless. I, myself, didn't know such  dishes existed until I met my husband. And my Grandmother In Law is a storehouse of recipes which she lovingly and willingly shares with me. 

Sharing some pictures of Agashiye with you:

I will bring to you each of these loved and cherished family recipes over the course of time.. lets begin with Makai Bhakri for today:

Ingredients:

Corn Niblets, 1 cup

Wheat Flour, 1.5 cup

Fresh Coriander Leaves, 3 tbsp finely chopped

Mustard Seeds, 1 tbsp

Asafoetida, a pinch

Oil, 2 tbsp

Ghee, 3 tbsp

Salt to taste

Procedure:

1. Boil the corn till soft. Let it cool and mince in a blender. 

2. Heat a pan. Add a tablespoon of oil and let it heat. Now add the mustard seeds and let them splutter. Next add the asafoetida. 

3. Tip in the minced corn and give it a mix. We want to get a paste like texture out of this.

4. Drop in the finely chopped coriander leaves and stir again.

5. Once the paste like consistency is achieved remove it into another bowl and set aside to cool.

6. In another bowl, take the flour. Add in the salt and oil and mix well. 

7. Next add in the corn paste and mix well. Knead into a firm water using water as needed. 

8. Let the dough rest for 20 minutes. After 20 minutes, divide the dough into 7 or 8 balls and cover and keep aside. Simultaneously heat a griddle. 

9. Take a  dough ball and using a rolling pin make a small disk. The thickness should be similar to that of a paratha. 

10. Place this on the hot griddle and let is cook on medium heat. After about 3-4 minutes, flip the bhakri and cook on the other side. 

10. Once cooked on both sides, remove on to another plate and smear with ghee. Make bhakris out of the remainder of the dough balls and cook similarly.