Bhakri is a round flat unleavened Indian bread that’s healthy and nutritious too.
- 1 cup water
- 1 cup rice flour
- 1/2 tsp white butter( unsalted butter. This is optional but the bhakris come out real soft when butter is used)
- Salt to taste
- Rice flour as required to roll the bhakris
- In a saucepan boil water, add salt and butter. Once the water boils, reduce the flame and add rice flour ( as much as fits into the water) and stir continuously so that no lumps are formed and switch off the flame. Cover and keep for a two to three minutes. Transfer the mix onto a flat plate. It cools quickly, so dip your palm in water and immediately knead it into a soft dough.
- There should be no lumps. The dough should be even. Knead well and divide into equal number of balls.Heat a nonstick griddle/ tawa on medium flame, once hot reduce flame.
- At the same time take one ball of dough keeping the rest covered with a damp muslin cloth. Knead the ball of dough, sprinkle a little rice flour on the rolling board, keep the ball of dough and roll it gently by sprinkling a little rice flour on top too, into a thin circular disc of even thickness taking care it does not stick to the rolling board.
- Lift it gently and transfer it onto the heated griddle with the upper side down. Quickly apply a little water with your hand on the upper side of the bhakri and all around the edges so that it does’nt dry and crack. As the water evaporates flip over. Let it roast, then remove it from the griddle with a turner and transfer gently on direct flame with the watered surface coming in contact with the flame first. Once it puffs up immediately flip over and roast the other side too.
- Serve hot bhakris with white butter, garlic chutney and onion. Bhakris also taste great with zunka or any spicy vegetable.
- I used a nonstick skillet to roast the bhakris.
- There is one more traditional method to make bhakris wherein dough of two bhakris is kneaded at a time with warm water and then patted with your palm and fingers on the rolling board but I’m not good at it. Steamimg the rice flour gives fool proof results, so I stick to this method.
- Adding white butter is optional but I always add because I feel its easier to knead the dough well, gives a nice aroma as well and the bhakris stay soft.
- The bhakris should be prepared immediately after kneading the dough. If kept aside for long the dough will crack while rolling.
- If you do not want to roast on direct flame, cook both sides on the griddle a little longer.
Garlic chutney ( Lasnichi chutney)
Garlic chutney is a spicy and tasty chutney that makes a great accompaniment with bhakri, set dosas, ambolis ( maharashtrian thick dosas) or even dal/ rice.
- 4 to 5 cloves of garlic
- 1/2 fresh grated coconut
- A pinch of turmeric
- 2 tsp kashmiri red chilli powder (adjust to spice required)
- A pinch of asafoetida
- A piece of tamarind
- Sugar to taste
- Salt to taste
- Grind fresh grated coconut, garlic, turmeric powder, asafoetida, red chilli powder, tamarind, sugar and salt to a coarse paste without adding water.
- Transfer to a serving bowl and serve lasnichi chutney and white butter along with bhakris, ambolis ( maharashtrian thick dosas), set dosa.
- Store in referigerator if not using immediately. Tastes best when served fresh.
- Kashmiri chilli powder is less spicy but gives a nice colour. I have added extra chilli powder as we like it spicy hence the dark colour to the chutney.