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.

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

Corriander

Few tsp of water if need be

1 tbsp oil

Ghee to smear on top

Method:

  • 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.

Vrat Bhakhri

Notes:

  1. Rock Salt is less salty as compared to the table salt, add a little more than the usual.
  2. You may also add some roasted peanut powder and green chillies
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One thought on “Vrat Bhakhri – Navratri Recipies

  1. This looks delicious. My mum used to add boiled potatoes or arvi to bind singhada flour but the fattening bit remained an issue. Curd sounds better.

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