Authentic Maharashtrian Koshimbir with Warm Garlic Bhakri
A refreshing and crunchy Maharashtrian cucumber salad tossed in lightly spiced yogurt and roasted peanuts, perfectly paired with rustic warm garlic bhakri.
35min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a large bowl, combine the diced cucumbers, whisked curd, crushed roasted peanuts, green chilies, coriander leaves, cumin powder, sugar, and salt.
2
Prepare a tempering by heating ghee in a small pan, adding mustard seeds and asafoetida, and pour it over the salad.
3
Mix well and refrigerate the koshimbir for 10 minutes before serving.
4
For the bhakri, mix jowar flour, minced garlic, and a pinch of salt in a bowl, then gradually add warm water to knead into a smooth, pliable dough.
5
Divide the dough into equal portions, flatten each ball, and pat it out into a round flatbread using your palms and a little dry flour.
6
Cook the bhakri on a hot tawa on both sides until golden spots appear, puffing it up directly over an open flame if desired.
7
Serve the warm garlic bhakri immediately alongside the chilled, crunchy Koshimbir.
Ingredients
2 medium cucumbers, finely diced
1 cup fresh curd (yogurt), whisked
1/4 cup roasted peanuts, coarsely crushed
2 green chilies, finely chopped
2 tbsp fresh coriander leaves, chopped
1 tsp cumin powder
1 tsp sugar
Salt to taste
1 tbsp ghee for tempering
1/2 tsp mustard seeds
A pinch of asafoetida (hing)
2 cups jowar flour (sorghum flour)
4 cloves garlic, finely minced
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.