How to Make Bhakari

/Bhakari/Gujarati Bhakri/Kathiyawadi Bhakri

 


Gujarati Bhakri

 

Gujarati Bhakri is an unleavened Indian bread from the Gujarat state of India. These are made with wheat flour and are generally thicker than chapatis.

 

Gujarati Bhakri’s are made with wheat flour, both regular and coarse wheat flours are used. The dough is shortened with ghee or oil and these are rolled smaller and thicker than a chapati. There are two versions of Gujarati Bhakri, one where it is made crisp like a biscuit and second where it is first cooked on a griddle and then roasted on an open flame. Once done they are lavishly smeared with ghee.

Bhakri’s are a staple in a Gujju kitchen. They are normally served for dinner, but the leftover ones are served for breakfast along with a cup of tea. The one’s that are roasted on open flame are called Foolele Bhakri, meaning a puffed Bhakri.

Bhakri is popular in Maharashtra and Rajasthan too.  Maharashtrian Bhakri is normally made with either rice or jowar flour. The  Rajasthani Bhakri has a mix of wheat flour and chickpea flour and are very crisp and have a long shelf life.

Bhakri can be enjoyed with any curry or side dish, with pickles or even with a hot cup of Elachi Wali Chai.

 

Bhakri is a round flat bread often used in the cuisine of the states of Maharashtra, Gujarat and Goa in India, along with several regions of western and central India, including areas of Rajasthan and Malwa and Karnataka in South India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati.

 

Ingredient

2 cups whole.wheat flour

1 teaspoon salt

2 tablespoons vegetable oil

1/4 cup milk

1/2 cup water

 

Method

 

Combine the flour, salt, oil, milk, and half the water in a bowl.

 

Mix using a wooden spoon or fingers.

 

Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball

 

. Knead the dough with lightly

The dough should be oiled hands for 10 minutes fairly firm.

 

Allow the dough to rest, covered with a

dish cloth, for 15 minutes.

 

Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick.

 

Heat a flat griddle or large skillet over moderate heat. Cook the dough,

 

One piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom.

 

 

Turn the dough and repeat. The dough may

balloon slightly during cooking.

 

Repeat with remaining pieces of dough.

 

Makes 4 to 6 pieces.

 

 Bhakri is better than chapati

 

Bhakri has been lately replaced by wheat flour made phulkas or chapattis. However, Bhakri is way more beneficial for your health than regular chapatti. nearly 35 grams of carbohydrate. You might not want to replace your regular chapatti with Bhakri, but you can think of bhakri during your munchies cravings.

 

Is Bhakri is good for health?

Healthy jowar bhakri is truly wholesome. It's brimming with iron, fibre , protein and a few trace minerals. Those aiming to increase their hemoglobin levels must also include jowar bhakri to their meals. Plain jwarichi bhakri tastes the best when served immediately on cooking.

 

Jowar is a valued as one of the best atta for weight loss and a wholesome alternative for wheat roti. The wealth of nutrients including protein, dietary fibre, calcium, iron, phosphorus, B vitamins and C helps in regulating blood sugar levels, control appetite, promotes weight loss and boost energy level.