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- Duration: 20 minutes
- Serves: 2 to 4 people
Remembers to always use warm water to knead the dough, and to knead it hard to get crisp Bhakris. Also, always only use coarsely-ground wheat flour for better-tasting results.
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Bhakri is a round, flat bread that is coarser in texture than the regular roti. It is also a mainstay of Maharashtrian cuisine. It can be prepared using a variety of flours, including wheat, jowar, bajra, and finger millet; the Konkan region even prefers rice flour. Bhakri is also a popular food item in Gujarat.
- Whole wheat flour (atta) (2 cups)
- Sorghum flour (jowar) (1 cup)
- Millet flour (bajra) ((¼ cup)
- Desi ghee (4 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Salt ( to taste)
- Mix up all the ingredients in a paraat (big, flat plate with shallow edges), and then using warm water, knead a firm dough. Keep aside for 15 minutes.
- Divide the dough into equal portions. Roll out each portion into a thick Bhakri
- Heat a tawa and slide the Bhakri onto it. Once brown patches begin to appear on one side, flip it.
- Press down with a muslin cloth bundle till golden brown spots have begun to appear on both sides.
- Serve hot with Zunka.
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