Makar Sankranti Special Bhogichi Bhaji, Tilachi Bhakri


It is a bit like the Gujarati Undhiyo but uses a different combination of cold season vegetables.

For a rich, earthy flavor, the vegetables are cooked in a paste made of coconut, sesame seeds, and ground peanuts.

It should be eaten with Tilachi Khakri, a bajra flatbread garnished by sesame seeds.

Bhogichi Bhaji and Tilachi Bhakri

Serves: 3-4


To the bhaji

  • 20gm lightly boiled green /HT2_ hola , or chickpeas. Alternately, you can use matar or greenpeas
  • 50gm Ber or Indian Jujube, washed, and stemmed
  • 5 small brinjals or eggplants, stalk removed and diced
  • 50gm carrot, preferably of the red desi variety. Peeled and diced
  • 80gm avarekai, or hyacinth bean
  • 50gm papdi flat beans or flat beans, strings cut and cut into 1-inch pieces
  • 100gm green dhania, coriander or cilantro
  • 20 gm sugarcane, cut into long pieces
  • 5 green chillies
  • 30gm white sesame seed
  • 30 gm peanuts
  • 80gm desiccated Coconut For an extra sweetness, you can also use grated cocoa
  • 50gm oil
  • 10gm ginger-garlic paste
  • 2 onions chopped
  • 5gm rai, or mustard seeds
  • 5gm Jeera or Cumin Seeds
  • 10gm Haldi, or Turmeric
  • Salt to your taste, approximately 2 tsp
  • Water

To the bhakri

  • 450 gm bajra flour
  • 50 gm sesame seeds
  • Salt to your taste, approximately 1 tsp
  • Lukewarm Water


To the Bhogichi Bhaji

  • Dry roast the sesame seeds in a heavy-bottomed pan until they crackle.
    Remove heat from the stove and place it aside.
    Roast the peanuts in the same pan until they change colour.
    Remove heat from the stove and place it aside.
    Roast the coconut desiccated in the same pan until it turns light brown.
    Remove heat from the stove and place it aside.
  • Keep 1/3 of the roasted sesame aside for later use.
    Place the coconut, peanuts, and remaining seeds in a blender/mixer.
    Make a paste of the mixture without adding water.
    Keep aside.
  • Blend the coriander leaves with a few green chillies in a blender to create a paste.
    Keep aside.
  • In a frying pan, or kadhai, heat the oil.
    Mix the cumin seeds and mustard seeds together.
    Add the chopped onions once it has started to crackle.
    Stir in the ginger-garlic paste, and cook until the raw aroma is gone.
    All chopped vegetables except the green chickpeas/peas, and the ber.
    Mix the turmeric powder and salt together.
    Cook for 5 minutes.
    Sprinkle some water on top of the lid.
    Cook for an additional 6-7 minutes, or until the vegetables are almost done.
    Add the boiled chickpeas and peas.
    To ensure that the vegetables don’t burn, add a few tablespoons of water.
    Cook for another few minutes.
    Cover and stir.
    Add the ber.
    Mix the ground paste of chillies and coriander leaves together.
    Sauté for 10 minutes.
    Add the ground peanut-sesame-coconut mixture.
    Cook for five minutes more
    Remove heat from the pan and garnish with remaining sesame seeds
    Serve hot

To the Tilachi Bhakri

  • Mix the bajra flour with salt in a bowl.
    Mix in some lukewarm water, and then knead the dough into a smooth ball.
    Place the dough on a damp cloth. Let it rest for 10 minutes.
  • Over medium heat, heat a skillet.
    Divide the dough into small, round balls measuring 3-4 cm in diameter.
    Use a rolling pin to roll out each piece.
    Place the Bhakri on pre-heated Tawa.
    Sprinkle sesame seeds over the Bhakri, and press lightly.
    Flip the pan and cook the other side for a few seconds, adding a few sesame seed.
    Use a pair tongs to lift the Bhakri from the Tawa. Place both sides on direct heat until they are brown.
    Heat the mixture and then remove heat. Serve with Bhogichi Bhaji, and a bit of jaggery.

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