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. 🙂
You shall need: [Makes 4 bhakri]
1 cup…Whole wheat flour
a pinch of salt
2 Tbsp… vegetable oil
- Mix the flour, salt and 1-1/2 tbsp oil in a bowl.
- Add water as need be to make a slightly firm dough.
- Rest it for 10-15 min.
- Make 4 small balls out of this.
- Put a drop of oil on the chakla/platform where you shall roll the dough [this shall prevent dough from sticking to the pin]
- Roll the ball with equal pressure on all sides, into a chapati.
- Heat gridle/tava, put the bhakri on it and let it cook on one side until you see small bubbles on the top portion.
- turn the bhakri over.
- Add oil to the top side, once the other side is also slightly cooked.
- Turn and add very little oil to the other side.
- 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.
- Serve with any shaak/vegetable, curry or even with tea.
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.