Bhakri

Bhakri, भाकरी or Dhebra is round flat Indian bread made in most parts of India, especially in the states of Maharastra, Karnataka, Gujarat and Goa. Its coarser than chapati and usually accompanied by vegetables ( Sabji), dal. It is made with Wheat flour, Jowar flour or Bajri flour. In olden days bakri were cooked instead of chapatis for the meals.
A traditional thali consisted of Bhakri, Sabiya, thecha, chutney and dal.
Today I will share the recipe for Jowar Bhaki.


Ingredients :

Jowar flour 2 cups
Wheat flour 1/2cup


Salt to taste
Oil 1 tsp
Water to knead the dough

Method :

1. In parat or large bowl mix wheat flour & jowar flour together. Add salt and oil and mix together.
2. Gradually add water and knead into a dough. Let it rest for 10 minutes.
3. Make equal size balls.
4. With a rolling pin or belan roll it like a chapathi but thick like paratha.
5. Heat the pan and cook from both the sides until well cooked.

Bhakri being cooked on Tava
























6. Serve hot with sabji or dal.
7. In Maharastra Bhakri is served with Pethala, Zunka, Thecha, and Spring onion salad.

Maharastrian Thali
Bhakri served with Pethala, Zunka, Thecha and Spring onion salad


5 comments:

Priya said...

Wishing you and ur family a happy and prosperous new year..Such a healthy roti..

Priya (Yallapantula) Mitharwal said...

Happy new year dear, love your entire thali :)

dsk said...

Hey thanks Priya
Wish you and your family the same :)

Tanmaya Kulkarni said...

Authentic Bhakri uses only either Jowar or Bajra flour... Am seeing wheat flour being used for the first time and prepared using hand (thapne) (without a rolling pin)

dsk said...

Hi Tanmaya,
Yes i have used a little wheat flour so that rolling becomes easy and wheat flour becomes a good binfing agent.
I have used rolling pin and not used hand (thapne) procedure.