Ajay Chopra
Bhakri is a staple flatbread in some parts of Maharashtra and Gujarat. Chef Ajay Chopra shares the recipe for this nutri ... Read More
Preparation Time
5-10 Min
Cooking Time
7-10 Min
Meal Type
main course
Difficulty
MEDIUM
2 cups rice flour
1/2 tsp salt
warm water as required
In a pan boil water, add a pinch of salt and mix well.
Mix the rice flour with hot water and knead it into a soft dough. Divide the dough into equal portions.
Dust some dry flour on the dough ball and flatten it into a thin circle using the palm of your hand.
Place the bhakri on the tawa and sprinkle some water on it. Once the sides turn brown and crisp, remove it from the tawa.
Serve Bhakri with lahsun ki chutney with a side of onions and chillies.
Traditionally, Bhakri is a staple diet of farmers. It can be made with rice, jowar, ragi, or bajra flour, all of which are high in nutrients and dietary fibres. They take time to digest and make one feel fuller for a long time; hence farmers who work in the fields for long hours prefer to have Bhakri. It is served with onion, chutney, baingan bharta, or zunka (pithala).
Steaming hot, soft and luscious Bhakri cooked on chulha (Indian Stove), and zunka is a match made in heaven!
