Bhakhri

Bhakhri

Griddled masala roti

By
From
Mr Todiwala's Bombay
Makes
10-12
Photographer
Helen Cathcart

Bhakhri is made in several different ways. One is the Gujarati way in which spices are not added. The Maharashtrian way includes the addition of certain spices and condiments. This is a simple, slightly modified recipe and is one of those breads that you can store in a heap, or even have it a couple of days later by re-griddling to a crisp texture. Bhakhri can be stuffed as in a paratha, which is a bit tedious or, like here, simply rolled out into discs and griddled with a little extra fat when being cooked.

Ingredients

Quantity Ingredient
500g wholemeal flour
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1 1/2 teaspoons salt
pinch ground asafoetida, (optional)
6 tablespoons oil, melted butter, or ghee
1 teaspoon cumin seeds, toasted and roughly ground
120ml live plain yoghurt

To serve

Quantity Ingredient
thick plain yoghurt
mago chutney
or * narial ni leeli chutney [rid:9961]
or * lasun chi tikhat [rid:9969]

Method

  1. Sift the flour with the turmeric, chilli powder, salt and the asafoetida, if using. Rub in 3 tablespoons of the oil, melted butter or ghee and stir in the cumin. Add the yoghurt and mix it in well.
  2. Knead to form a smooth, firm dough. If the dough is too hard and does not come together, add a little more yoghurt to achieve the right consistency. Wrap in clingfilm or a damp cloth and leave to rest for at least an hour.
  3. Re-knead and roll out into a long sausage with your hands. Divide into 10 or 12 equal portions.
  4. Preheat a griddle pan or tava. Form each portion into a ball then flatten and roll out into thin discs. Brush with a little oil, melted butter or ghee to get a crisp texture and even colouring. Fry until lightly browned underneath, flip over, brush with a little more fat and cook the other side. Flip over one more time then remove from the pan and place on a plate covered with a clean cloth or kitchen towel. Cover and keep warm while cooking the remainder.
  5. They are fantastic eaten with thick yoghurt and some mango or any other type of chutney.
Tags:
Mr
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Indian
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