Bhakri

Bhakri

Bhakri
Place of origin	India
Region or state	Visakhapatnam,Central India, Malwa, Rajasthan, Gujarat, Maharashtra, Goa and Karnataka
Main ingredients	Flour
Media: Bhakri

Bhakri (भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka . It is coarser than a roti and can be compared to a British biscuit with respect to hardness.

Bhakri as part of a traditional Indian meal. Bhakri is served with curd, chutney, vegetables and rice. Like breads around the world, bhakri is a staple food. It is made mostly from wheat flour, jowar flour, bajra flour, nachni(or finger millet) flour and even rice flour (in the Konkan region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.

In the fields, bhakri even used to serve as a plate, in which chutney or thecha(chutney made up of green chillies and pea nuts) was served and eaten together. In modern days, bhakri has been replaced by rotis and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of North Karnataka it is served with stuffed brinjal curry.

Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour. Although roti is now more commonly eaten, bhakri is still used for traditional Indian meals.

See also

• Roti
• Chapati
• Paratha
• Kulcha