by Pallavi Purani

Bhakri #GujaratiFood101

Next in the Gujarati Food 101 series is a basic: Bhakri.

Well bhakri is nothing but a chapati dough with lots of moin and made on a tava with oil like we make paratha. 🙂


Print Recipe
Bhakri #GujaratiFood101
Next in the Gujarati Food 101 series is a basic: Bhakri.
Course breads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Course breads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Instructions
  1. Mix the flour, salt and 1-1/2 tbsp oil in a bowl.
  2. Add water as need be to make a slightly firm dough.
  3. Rest it for 10-15 min.
  4. Make 4 small balls out of this.
  5. Put a drop of oil on the chakla/platform where you shall roll the dough [this shall prevent dough from sticking to the pin.
  6. Roll the ball with equal pressure on all sides, into a chapati.
  7. Heat gridle/tava, put the bhakri on it and let it cook on one side until you see small bubbles on the top portion.
  8. turn the bhakri over.
  9. Add oil to the top side, once the other side is also slightly cooked.
  10. Turn and add very little oil to the other side.
  11. Ideally the bhakri on the tava must swell up completely once it is cooked. However sometimes even I am unable to make it swell. No worries. Time and practice.
  12. Serve with any shaak/vegetable, curry or even with tea.
Recipe Notes

Versions of Bhakri:

Jeera-salt Bhakri- Add about 1/4 tsp of jeera/cumin to the flour and make the dough as above.

Masala Bhakri- Add 1/4 tsp jaggery powder, 1/4 tsp turmeric and 1/4 tsp chilli powder to the above recipe.

The dough stays upto 3 days in the fridge. Oil the top portion of the dough while storing it in a box.

Always take out the dough 10-15 min before use.

In the next post I am going to talk about the Dal bhakri.



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