Marathi Bhakri and Thecha
A staple of rural Maharashtra, this simple yet bold meal celebrates earthy flavors, coarse grains, and fiery spice — comfort food at its purest.
🫓 Part 1: Bhakri (Millet Flatbread)
🧂 Ingredients:
Jowar (Sorghum) flour – 1 cup
(You can also use Bajra (Pearl Millet) or Nachni (Ragi) flour for variation)Hot water – about ¾ cup
Salt – ¼ tsp (optional)
Ghee or butter – for serving
👩🍳 Preparation:
Boil water: Heat water till it starts bubbling, then switch off the flame.
Make dough: Add salt and gradually mix in jowar flour using a spoon (as water is hot). Once it cools slightly, knead into a soft dough while it’s still warm.
Shape the bhakri:
Take a small ball of dough.
Flatten it using your palms on a flat surface, lightly dusted with dry flour.
Gently press and spread it into a round disc about 6–7 inches wide.
Cook:
Heat a tawa (griddle). Place the bhakri and cook one side until small bubbles appear.
Flip and cook the other side, pressing gently with a cloth or spatula until light brown spots appear.
Optionally, puff it directly on the flame for 5–10 seconds.
Serve hot with a dollop of ghee or butter on top.
🌶️ Part 2: Thecha (Spicy Green Chili Garlic Chutney)
🧂 Ingredients:
Green chilies – 10–12 (adjust spice level to taste)
Garlic cloves – 6–8
Peanuts (optional) – 2 tbsp
Coriander leaves – a small handful
Salt – to taste
Oil – 1 tbsp (preferably groundnut or sesame oil)
👩🍳 Preparation:
Roast the chilies:
Heat oil in a small pan. Add green chilies and garlic. Sauté until blistered and aromatic.
(You can also roast them on open flame for smoky flavor.)Add peanuts:
Toast lightly till golden, if using.Grind:
Using a mortar and pestle (traditional method), crush all ingredients coarsely.
You can also use a mixer grinder — pulse briefly, don’t make it smooth.Add coriander and salt:
Mix well. Adjust seasoning as per taste.
Thecha should be coarse, spicy, and punchy — the true Marathi way!
🍽️ Serving Suggestion:
Serve hot Bhakri with Thecha, a dollop of curd or white butter, and sometimes with a side of onion slices or dry peanut chutney.
This combination pairs beautifully with:
Pithla (Gram flour curry)
Zunka (dry chickpea flour stir-fry)
Matki usal (sprouted beans curry)
🌾 Pro Tips for Authentic Flavor:
Use earthen or cast-iron tawa for the perfect texture.
For variation, make garlic-red chili thecha by replacing green chilies with dry red ones.
Don’t over-grind thecha — its chunky texture is its identity.