Multigrain crispy Bhakharis
Bhakris are crispy and slightly salty and can be eaten with any curry. It’s a traditional Gujarati bread often served with a curry and khichedi. I love making different versions of crispy Bhakhris. These bhakhris were made using a combination of wheat, corn and wheat flour.
Servings: 2
Ingredients
- 1 cup 1 cup of wheat flour (chappati flour)
- ½ cup ½ cup chickpea flour (Chana flour)
- ½ cup ½ cup coarse corn flour
- 200 gms salted butter or butter substitute if you are a vegan a pinch of turmeric
- 1 tsp ajwain (caroway seeds)
Instructions
- Sieve the three flours in a mixing bowl. Add in the ajwein and turmeric.
- Warm the butter ( or any butter substitute) for 10-15 seconds in the microwave and add it to the flour. If using unsalted butter then add a quarter teaspoon of salt.
- 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. Divide the dough into 8-10 small balls .
- Roll out each portion of the ball into a circle and using a butter knife, or the end of your rolling pin, make small indentations in the bhakhri. These indentations stop the bhakhri from rising and thus making them crispy.
- .Cook each bhakhri on both sides on a medium heat on a griddle (tava) or dry frying pen untill it’s golden brown. Using some kitchen paper apply pressure to the bhakhri to enable it brown and cook properly.
- Apply butter or any butter substitute on the bhakhri and serve it hot with any curry.
Notes
How do you like to eat your bhakhris?