Bhakri ( Gujarati Recipe)

3/5 stars  75% LIKED IT    4 REVIEWS 3 GOOD - 1 BAD

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Bhakhri is typically biscuit-like bread flavoured with ghee and cumin seeds. Generally, there are two types of bhakhris—one is cooked like a biscuit while the other is puffed up and served with ghee. If you plan to take bhakhris along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly.

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Preparation Time:    Cooking Time:     Makes 12 bhakhris
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  1. Combine all the ingredients in a bowl and knead into a firm dough, using enough water. Keep aside for 15 to 20 minutes.
  2. Divide the dough into 12 equal portions and roll out each portion into a 100 mm. (4") diameter thick circle.
  3. Heat a tava (griddle) and cook each circle, putting light pressure on the bhakhri with a muslin cloth till golden brown spots appear on both the sides and the bhakhri turns crisp.
  4. Serve hot with trevti dal.

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 on 21 Nov 14 12:25 PM

These bhakhris have a nery nice flavour of the jeera.. They are crisp and tastes best with potato subzi.. However it also tastes great with pickle..
 on 23 Aug 12 11:52 AM

Easy to make and healthy when you cut the level of ghee. Bakhri is the common roti in Maharashtra. Have this with your vegetables or just with curds and sambhar masala.
 on 06 Jun 12 02:21 PM

Very good
 on 26 Aug 11 08:59 PM

This recipe takes a little longer to make as you have to cook it on medium flame so it becomes crispy, but believe me, its worth all the effort. thanks, tarlaji.