Jwarichi Bhakri Recipe
Bhakri is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat, Maharashtra and northern Karnataka. Making bhakri is an art and needs lot of practice and patience to attain perfection.
Ingredients
| Jowar flour | 1 Cup (16 tbs) (The flour should not be very fine but a bit coarse) | |
| Luke warm water | 100 Milliliter |
Nutrition Facts
Serving size
Calories 220 Calories from Fat 18
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2 mg0.1%
Total Carbohydrates 46 g15.2%
Dietary Fiber 5.5 g22%
Sugars 0 g
Protein 7 g14.6%
Vitamin A Vitamin C
Calcium 0.2% Iron 10.2%
*Based on a 2000 Calorie diet
Directions
Take a cup of flour and add warm water to it
Knead well to soft and pliable dough.
To test the softness, press the dough gently with a finger. This should leave an impression on the dough. [If it leaves a hole, then dough is too soft]
If the dough is not kneaded well, the bhakris will develop cracks at corners.
Divide this dough in 2-3 parts. Heat the tava. Apply little water to both palms and put a part of dough in between palms and shape well to a ball and then flatten it. Now spread dry flour in a large flat plate (normally a vessel called “parat” is used for this process) and put the falttened dough onto it. Apply flour on one palm and using this palm, gently press the dough to flatten it . While flattening the dough, move it in circular pattern to ensure that bhakri does not stick to the plate
When the bhakri is flattened and ready, flip and lift it on both palms and place the bahkri on tawa [The side that was flattened should be baked first].
Now lower the heat and take some water in hand. Apply water over the full surface of upper side of bhakri.
Now raise the heat to normal. When this water starts drying, flip the bhakri to cook the other side
When the bhakri starts becoming brownish on the other side, remove from tawa from gas and directly put the bhakri on gas.
If lucky, the bhakri will puff well. On gas, cook both sides till they get darker brown.
Take off the heat and place tawa back on the gas. If the sides of bhakris seem uncooked, cook the sides on tawa. Serve hot with side dish as Lasun chutney,Green Chillies, and Fresh Onion slices.
Kindly note :- Knead the flour in batches for 2-3 bhakris, not all the flour at one time.
Knead well to soft and pliable dough.
To test the softness, press the dough gently with a finger. This should leave an impression on the dough. [If it leaves a hole, then dough is too soft]
If the dough is not kneaded well, the bhakris will develop cracks at corners.
Divide this dough in 2-3 parts. Heat the tava. Apply little water to both palms and put a part of dough in between palms and shape well to a ball and then flatten it. Now spread dry flour in a large flat plate (normally a vessel called “parat” is used for this process) and put the falttened dough onto it. Apply flour on one palm and using this palm, gently press the dough to flatten it . While flattening the dough, move it in circular pattern to ensure that bhakri does not stick to the plate
When the bhakri is flattened and ready, flip and lift it on both palms and place the bahkri on tawa [The side that was flattened should be baked first].
Now lower the heat and take some water in hand. Apply water over the full surface of upper side of bhakri.
Now raise the heat to normal. When this water starts drying, flip the bhakri to cook the other side
When the bhakri starts becoming brownish on the other side, remove from tawa from gas and directly put the bhakri on gas.
If lucky, the bhakri will puff well. On gas, cook both sides till they get darker brown.
Take off the heat and place tawa back on the gas. If the sides of bhakris seem uncooked, cook the sides on tawa. Serve hot with side dish as Lasun chutney,Green Chillies, and Fresh Onion slices.
Kindly note :- Knead the flour in batches for 2-3 bhakris, not all the flour at one time.
Comments
Comments: 2 |
Add a Comment
Pramila Khambatta says :
The Bhakri started cracking I just could not make it Please help
Posted on: 2 May 2011 - 12:03am
Anonymous says :
There could be various reasons for this. Firstly, was the dough kneaded well using enough water? Soft and pliable dough is ideal for the bhakris to roll perfectly. Also try using a little water while rolling the bhakris so that the cracks can be sealed. Donot keep the dough open for too long after kneading as there is moisture loss.
Posted on: 4 May 2011 - 11:58am
Chef
