Introduction:
Mutton Bhakri is a traditional Maharashtrian dish that is popular in the western region of India. It is a hearty and flavorful meal that is perfect for any occasion. The dish consists of tender mutton cooked in a spicy gravy and served with a thick flatbread called bhakri. In this article, we will discuss the recipe for making Maharashtrian Mutton Bhakri.
Ingredients for Mutton Bhakri:
For the Mutton:
1 kg mutton (cut into small pieces)
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp turmeric powder
1/2 tbsp cumin powder
1/2 tbsp garam masala powder
2 onions (chopped)
3 tomatoes (chopped)
2 green chilies (chopped)
2 tbsp oil
Salt to taste
For the Bhakri:
2 cups jowar (sorghum) flour
1/2 cup wheat flour
1/2 cup rice flour
1/4 cup besan (gram flour)
1/4 cup grated coconut
1 tbsp sesame seeds
1 tbsp cumin seeds
Salt to taste
Water (as required)
Instructions for making Mutton Bhakri:
Wash the mutton pieces thoroughly and set them aside.
In a large bowl, mix together the ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, garam masala powder, and salt.
Add the mutton pieces to the bowl and mix well so that the spices coat the meat.
Heat oil in a large skillet over medium-high heat. Add the chopped onions and green chilies and sauté until the onions are translucent.
Add the chopped tomatoes and cook until they are soft and mushy.
Add the marinated mutton to the skillet and stir well. Cook the mutton for 10-15 minutes on medium-high heat until it is browned on all sides.
Add enough water to cover the mutton and bring the mixture to a boil.
Reduce the heat to low and let the mutton simmer for 45-50 minutes or until it is cooked through and tender.
In the meantime, prepare the bhakri by mixing together the jowar flour, wheat flour, rice flour, besan, grated coconut, sesame seeds, cumin seeds, and salt in a large bowl.
Add water gradually and knead the dough until it is smooth and pliable.
Divide the dough into equal-sized balls and roll them out into thick flatbreads (bhakris) using a rolling pin.
Heat a tawa or griddle over medium-high heat and place the bhakris on the tawa one at a time.
Cook the bhakris on both sides until they are golden brown and crispy.
Serve the hot and spicy mutton bhakri with the freshly made bhakris.
Tips for making Mutton Bhakri:
If you prefer a spicier dish, add more red chili powder or green chilies to the mutton gravy.
Use a heavy-bottomed skillet to ensure that the mutton cooks evenly and doesn't stick to the bottom.
If you don't have access to jowar flour, you can substitute it with other flours such as wheat or bajra (pearl millet).
Make sure to knead the dough for the bhakri well so that it is smooth and easy to roll out.
To make the bhakris softer, you can add a little bit of yogurt or milk to the dough.
Make sure to roll out the bhakris thickly, as they need to be sturdy enough to hold the spicy mutton gravy.
You can also garnish the mutton bhakri with freshly chopped coriander leaves or sliced onions for added flavor.