Jeera Bhakhri

I didn’t grow up eating any fancy breakfast! No pancakes, no half-fried, french toast etc. etc. I still enjoy that biscuit-type bhakhri, made for dinner previous night!!! Mum used to apply a dollop of ghee n sprinkle some achaari masala on top… n that’s all with a cuppa tea :) When I got to know that hubby too loves the same, my excitement got doubled! I thought it was silly me only who ate it all the time… :P

I have had many variations of ‘Bhakhri’!!! My mum makes it small, brown, biscuit bhakhris… Mother-in-law makes big, golden-brown n soft bhakhris… Bhabhi loves it to be crisp n crunch, but melt-in-mouth (high on calories)… And authentic Kathiyawadi eating joints serve a super-crisp, soft inside, smaller than puri-sized bhakhris! I love all of them… Here is a recipe to make a simple, crisp Bhakhri :) Try it out sometime with aloo rassa…

bhakhris

Makes: 7-8

INGREDIENTS:

2 cups Wheat Flour
3/4 cup Water
Salt, to taste
1/2 tsp Cumin Seeds
1 tbsp Oil
Ghee, for serving

STEPS TO FOLLOW:

  1. Mix wheat flour,salt and cumin seeds in a big bowl.
  2. Add 1/2 tbsp oil in it and knead a stiff dough by adding water gradually as required.
  3. Once done, add remaining oil in it and knead it for 2-3 mins more. Keep it aside for 10-12 mins.
  4. Divide the dough in 7-8 equal portions.
  5. Roll them out thin to make them 5″ in diameter.
  6. Place it on a flat griddle on low heat. After 1-2 mins, flip it over and cook for 1-2 mins more.
  7. Make a balls of kitchen towel and gently press bhakhris to make them crisp. Repeat the same process on both sides until you get nice brown color.
  8. Brush a little clarified butter (ghee) and serve hot!

SJ’s NOTE:

  • You can also use cookie cutter for even thickness on edges too!
  • It consumes bit more time than other flat-breads, approx 5-6 mins each. So do it with patience!
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