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.

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