#howtomake #bhakrirecipe #gujaratirecipe
This video shows how to make tradtional Gujarati Bhakhri perfectly! We eat bhakri everyday, so the meal had everyday should have the best taste! Watch the full video to learn how to make bhakri and know the mistakes made along with all the solutions!
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Bhakhri is an unleavened, thick, and crisp whole wheat flatbread popular across the western regions of India.
It can be made soft or crisp in texture. The recipe I am sharing with you is famous across the Kathiawar region of Gujarat. It's the Gujarati Kathiyawadi Bhakhri recipe.
To make the Kathiyawadi Bhakhri recipe, you will need coarse whole wheat flour, which is also known as Bhakhri no lot, Baati aata, churma ladoo aata. It is coarse flour in texture as compared to the regular chapati/roti flour. We have to knead dough from bhakhri flour, oil, salt, and water and roll out in a thick circle, which is then allowed to cook over tawa until it is puffer up. At last, during serving, a spoonful of ghee is smeared on top. Here is the video recipe.
Bhakhri is popular across Maharashtra, Gujarat, and Rajasthan, where people make Bhakhri from different grains like Jowar Bhakri, Bajra Bhakri, Nachni/Ragi Bhakri, and Rice Bhakri.
In Maharashtra, people eat Jowar Bhakri with Zunka, Pithla, or Thecha.
In Rajasthan, they use Bhakhri aata to make Bati and serve it with Panchmel/Panchratna Dal, Red Garlic Chutney, and Churma.
In Gujarat, Bajra Bhakhri / Bajra Rotla with Ringna Oro (roasted brinjal curry) is a popular dish.
In the coastal area, people like to eat Rice Bhakri with various curries.
Nowadays, Oatmeal bhakhri, Almond meal bhakhri, or Flax Meal bhakhri are also some healthier options for people who do not want to eat wheat in the diet.
In every Gujarati household, people eat bhakhri during breakfast. It has been one of my favorite breakfasts. My mom makes this crispy bhakhri recipe at least once a week for the whole family for breakfast.
You must include bhakhri in your diet because it is not only tasty but also a healthier option as it is rich in fiber.
Tips and Suggestions:
If you do not have Bhakhri aata or coarse whole wheat flour, then you can use a mixture of regular chapati whole wheat aata/flour and semolina/sooji/rava.
You can add various masalas, herbs, and seeds to make it more flavourful, like Chilli Garlic Bhakhri, Tikhi Bhakhri, Masala Bhakhri, Jeera Bhakhri, Ginger Chilli Coriander Bhakhri, Methi Bhakhri, or Mithi/Gur Bhakhri.
Serving:
Serve hot or warm
Bhakhri is the best option for breakfast with tea or coffee. Prefer to make it a little crisp.
You can eat Bhakhri with Gujarati gravy or liquidy curries, Kadhi-Khichdi, pickles, curd, plain milk, or chutney during your lunch or dinner. Make sure to make it slightly soft.
It pairs best with Bataka nu Shaak, Dudhi nu Shaak, Sev-Tameta nu Shaak, Galka nu Shaak, Turiya nu Shaak, Dungli nu Shaak like more Gujarati curries.
During my school days, my mother used to give me Bhakhri with my favorite Gujarati Mango Pickle in my school tiffin box.
Bhakhri and your favorite pickle is a better option for you during traveling.
Storing:
Bhakri stays fresh for a couple of days at room temperature.
Leftover Bhakri can be used as a base to make pizza with your favorite toppings. It is called Bhakhri Pizza. A healthy alternative and homemade too.
You can also grind it into a fine powder and make Churma ladoo by adding Ghee and Jaggery.
Tips :
If your bhakhri does not puff up for some reason, then do not lose heart. It still tastes great to eat.
Hold it tilted and see it get puffed up or tap on the other side while cooking on an open flame using tang.
Keep practicing. You will succeed.
Do try this amazing Gujarati Kathiyawadi Biscuit Bhakri/Bhakhri recipe and let me know how it turned out in the comments section. If you like this recipe, then share this recipe with your near and dear ones.
Thank you so much for your love and support :)
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