Bhakhri is a crispy slightly salty almost biscuit like Indian bread which can be eaten with any curry. It’s salty and crispy and tastes good hot or cold. I have posted a recipe for these bhakhris with ajwain (carom seeds) a few years ago. However when I am feeling a little under the weather, and do not enjoy any food so I made these bhakhris with the addition of some chick pea flour to the chappati flour to make the bhakhris firm and crispy.
1. Sieve the flour in a mixing bowl.
2. Warm the butter slightly (10-15 seconds in the microwave) and add it to the flour. As the butter is salty, there is no need to add salt to the flour.
3. Using the warm water, knead the dough to form a very firm dough. Once the dough is ready – keep it covered for 20-30 minutes.
4. Divide into 6 small balls similar to the size of a golf ball.
5. Roll out each portion into a 100 mm. (4″) diameter round. The bhakhris are made fairly small and left a bit thick. Using a butter knife, make small cuts in the bhakhri as shown below. These cuts stop the bhakhri rising.
6. Roast each round on both sides on a griddle (tava) till golden brown. You have to cook the bhakhri on a low heat and apply pressure to it using a kitchen napkin to enable the bhakhri to cook properly.
7. Butter the bhakhri and serve it hot with toor dall khichedi or mung dall khichedi and any curry.
8. Bhakhri’s taste very good when they are hot but they taste just as nice when they are cold because they are crispy and taste almost like a salty crackers.
You may wish to check out the different variations of bhakhri recipes in my blog:
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