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.
Course: Main Course
Keyword: Indian Bread
Author: Mina Joshi
1 cup1 cup of wheat flour (chappati flour)
½ cup ½ cup chickpea flour (Chana flour)
½ cup½ cup coarse corn flour
200gms salted butter or butter substitute if you are a vegan a pinch of turmeric
1 tspajwain (caroway seeds)
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.