Cholko means a piece of Plantain leaf in my mother tongue Konkani. Breakfast was usually served on a piece of plantain leaf. In this recipe Cholkya Bhakri translates to Bhakri patted on a Plantain leaf and roasted on either a clay or regular tava/Skillet. The difference in taste when a Plantain leaf is used is very distinct. No oil is use. If it is drizzled with oil then it is called Tella Bhakri.
250 gms raw rice
1/4 of a large coconut grated
2 onions finely chopped
5 green chillies roasted over an open flame
2 tbsps coriander leaves
Wash and soak the rice for four hours. Grind to a coarse paste along with the coconut and roasted green chillies. The mixture should be thick and not runny as the Bhakri is patted on the leaf. Tip the mixture into a bowl. Drop in the finely chopped onions, salt and coriander leaves. Mix well. Heat the tava. Place a plantain leaf on it and pat the mixture neither too thick nor thin on it. Cover it with another piece of Plantain leaf and roast on a slow flame till the leaf turns brown. Flip. Roast on the other side too. Slide the roasted Bhakri on to a plate. Serve hot with pickle, jaggery syrup or butter .
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