Potato Vegetable and Bhakri is a very popular dish in Gujarat, which has a particularly homely and traditional taste. Being easy and quick to make, this dish is a great option for daily meals. The bhakri becomes light and slightly sour, while the potato sabzi is spicy and juicy, which goes well with the bhakri.
Potato sabzi
Ingredients:
- 4 medium-sized potatoes (boiled, peeled and cut into pieces)
- 2 tablespoons oil
- 1 teaspoon cumin
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander-cumin powder
- 1/4 teaspoon garam masala (optional)
- Salt to taste
- 1 tablespoon amchur (dried tamarind powder) or 1 teaspoon Lemon juice
- 2 tablespoons finely chopped coriander
- 1/2 cup water (to soften the vegetables with the sun)
How to make:
- Hit oil in a pan on medium hit.
- Add cumin seeds to it and let it aromatize.
- Now add the boiled potato pieces and mix.
- Add turmeric, red chilli powder, coriander-cumin powder, garam masala and salt and mix well.
- Grill the potatoes with these spices for 2-3 minutes.
- Now add 1/2 cup water and let the vegetables boil on medium heat for 5-7 minutes.
- When the water reduces and the vegetables are well mixed with the spices, add lemon juice and Add coriander and mix.
- Serve with hot bhakhri, puri or roti.
Bhakhri
Ingredients:
- 2 cups wheat flour
- 1/2 cup millet flour (optional, for more nutrition)
- 1 tablespoon oil
- Salt to taste
- Water (as required)
Preparation:
- In a large bowl, mix the wheat flour, millet flour, oil and salt.
- Add water little by little and knead to prepare a dough. The dough should be firm, not too soft.
- Let the dough rest covered for 10-15 minutes.
- Now make small balls from the dough and roll them into thin circles.
- Place the bhakri on a hot pan and fry on medium heat.
- After one side is cooked, flip it over and continue frying by pressing gently with a spoon.
- When both sides are nicely golden brown, remove it from the pan.
- Apply ghee or butter and serve with hot potato vegetables.
Coriander-chilli chutney with bhakri and potato vegetables
Ingredients:
- 1 cup fresh coriander
- 2-3 green Chillies
- 1 teaspoon lemon juice
- 1/4 teaspoon sugar
- Salt to taste
- 1 teaspoon water (as needed)
Method of preparation:
- Add coriander, green chillies, lemon juice, sugar and salt in a mixer jar.
- Grind well, add a little water if required.
- This spicy chutney is absolutely delicious to serve with bhakhri and potato sak.
Some tips for successful bhakhri and sak
✔ For bhakhri: The dough should not be too soft or too hard, it should be soft enough so that it does not break while baking.
✔ For vegetables: Potatoes should be soft but not too mashed, otherwise the vegetables will become too dark.
✔ Spiciness: If you prefer a spicier vegetable, you can increase the amount of chilli.
✔ Other combinations: Garlic chutney or sweet tamarind chutney also goes well with bhakhri.
Why is this dish special?
✅ Easy and quick: Perfect for a day meal and can be made easily.
✅ Nutritious: The combination of millet and wheat makes bhakhri more nutritious.
✅ Everyone’s favorite: From children to adults, this dish is delicious and healthy for everyone.
✅ Gujarati specialty: Potato Vegetables and Bhakri are a popular dish in every Gujarati household.
Frequently Asked Questions (FAQ)
1. Which is the best flour for Bhakri?
A mixture of wheat flour and millet flour is best for a more nutritious and delicious Bhakri.
2. Can Bhakri and vegetables be stored?
Yes, Bhakri can be kept in an airtight container for 2-3 days. Vegetables can be stored in the refrigerator for 2 days.
3. Can Bhakri be baked in the oven?
Yes, Bhakri can be baked in the oven at 180°C (350°F) for 10-15 minutes.
4. Can other vegetables be added to the dish?
Yes, peas, capsicum or tomatoes can be added to create a different taste.
This Gujarati Shag and Bhakri is a classic and easy-to-make dish at home. Whenever you want to enjoy a homely, healthy and delicious meal, try this recipe! 😋 Potato Vegetable and Bhakri – A Traditional and Delicious Gujarati Meal