by Pallavi Purani

Vrat Bhakhri – Navratri Recipies

Did you know that we consume most calories while we are fasting? This is because of the ingredients that we use to make the fasting food. Since I am on a mission to find alternatives for myself and the husband, I landed up making this version of bhakhri for breakfast. I made this with no potatoes, less oil and toasted them on the flame.

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Vrat Bhakhri - Navratri Recipies
Did you know that we consume most calories while we are fasting? This is because of the ingredients that we use to make the fasting food. Since I am on a mission to find alternatives for myself and the husband, I landed up making this version of bhakhri for breakfast. I made this with no potatoes, l
Course breads
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
  • 1/3 cup Flour Chestnut Flour Singhada / Chestnut .
  • 1/3 cup Flour Rajgira / Amarnath .
  • 3 tbsps curd . thick
  • 1/2 tsp Lemon Juice .
  • to taste Rock salt Pepper . and
  • Corriander .
  • 4 tsps water , if need be .
  • 1 tbsp oil .
  • Ghee to smear on top
Course breads
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
piece
Ingredients
  • 1/3 cup Flour Chestnut Flour Singhada / Chestnut .
  • 1/3 cup Flour Rajgira / Amarnath .
  • 3 tbsps curd . thick
  • 1/2 tsp Lemon Juice .
  • to taste Rock salt Pepper . and
  • Corriander .
  • 4 tsps water , if need be .
  • 1 tbsp oil .
  • Ghee to smear on top
Instructions
  1. Put all the ingredients in the bowl except curd and ghee.
  2. Mix using the finger tips.
  3. Make a small well in the middle and put the curd in.
  4. Now these flours are gluten free hence it is the curd that is going to bind it all together.
  5. I would recommend putting in a tbsp at a time to be sure that the dough is not too lose.
  6. Keep pressing the dough between your palm to get an idea about the consistency.
  7. The dough will appear dry-ish at first but when we start making balls from it [roughly 6-7] you will get a better idea.
  8. Keep pressing the balls as tight as possible.
  9. Using a little singhada/chestnut flour on the rolling board, roll these thin one at a time.
  10. keep adding the flour so that it does not stick to the board and is easy to lift.
  11. Keep moving it around so that the sides are all even and thin as well.
  12. Heat a pan and put the bhakhri on it.
  13. Cook it on medium heat until bubbles appear.
  14. Flip the side and cook it as well.
  15. Now using a chimta/pair of tongs, move the bhakhri to the open flame and lightly toast it.
  16. Remove from heat and apply ghee.
  17. Notes: Rock Salt is less salty as compared to the table salt, add a little more than the usual. You may also add some roasted peanut powder and green chillies.


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