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.
You shall need [Serves 2]
1/3 cup Singhada Flour/Chestnut Flour
1/3 cup Rajgira/Amarnath Flour
3 tbsp thick curd
1/2 tsp Lemon Juice
Rock salt and Pepper to taste
Few tsp of water if need be
1 tbsp oil
Ghee to smear on top
- Put all the ingredients in the bowl except curd and ghee.
- Mix using the finger tips.
- Make a small well in the middle and put the curd in.
- Now these flours are gluten free hence it is the curd that is going to bind it all together.
- I would recommend putting in a tbsp at a time to be sure that the dough is not too lose.
- Keep pressing the dough between your palm to get an idea about the consistency.
- 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.
- Keep pressing the balls as tight as possible.
- Using a little singhada/chestnut flour on the rolling board, roll these thin one at a time.
- keep adding the flour so that it does not stick to the board and is easy to lift.
- Keep moving it around so that the sides are all even and thin as well.
- Heat a pan and put the bhakhri on it.
- Cook it on medium heat until bubbles appear.
- Flip the side and cook it as well.
- Now using a chimta/pair of tongs, move the bhakhri to the open flame and lightly toast it.
- Remove from heat and apply ghee.
- 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