Delicious Bhakri Recipe: A Crispy Gujarati Delight

Discover the Flavor of Bhakri

Gujarat is home to a variety of renowned dishes, and one standout is Bhakri, a favorite among many. This dish is versatile and can be enjoyed for lunch or dinner. If you're looking for a break from the usual rotis, Bhakri offers a delightful change with its crispy texture. For those who appreciate Gujarati cuisine, this dish is a must-try. Made from wheat flour and other grains, Bhakri is not only tasty but also nutritious.

It's an excellent option for unexpected guests, ensuring that everyone will rave about it. If you're new to making Bhakri, don't worry; our straightforward recipe will guide you through the process.

Ingredients

Wheat flour – 2 cups
Cumin seeds – 1/2 teaspoon
Carom seeds – 1/4 teaspoon
Desi ghee – 3 tablespoons
Salt – to taste

Instructions

- Begin by placing the flour in a large mixing bowl. Add 3 tablespoons of desi ghee and mix thoroughly.
- If you prefer, oil can be substituted for ghee, as both enhance the flavor of the Bhakri.
- Incorporate cumin seeds, carom seeds, and salt into the flour, mixing well.
- Gradually add water to the flour and knead until the dough is firm. A soft dough will result in a less crispy Bhakri. Once kneaded, cover the dough with a damp cloth and let it rest for 15-20 minutes.
- After resting, knead the dough again and divide it into equal portions. Roll each portion into a round shape similar to a roti.

- Remember, Bhakri should be thicker than a regular roti. After rolling, gently press the edges with the back of the rolling pin.
- Heat a pan and place the Bhakri on it, cooking over medium heat. Flip it frequently on low flame until it becomes crispy, which should take about 7-8 minutes. Repeat this process for all dough balls. Finally, drizzle ghee over the Bhakri, ensuring it's well-coated, and serve hot.

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