Bhakri

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Bhakri
Bhakri 1.jpg
Bhakri
Type Bread
Place of origin India
Region or state Gujarat, Malwa, Visakhapatnam, Central India, Rajasthan, Maharashtra, Goa and Karnataka
Main ingredients Flour
Cookbook: Bhakri  Media: Bhakri

Bhakri (Marathi: भाकरी bhākrī) is a round flat unleavened bread often used in the cuisine of the state of mainly Maharashtra, but also in Gujarat, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.[1]

Details[edit]

Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from Wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour,[2] and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour.[1] It has traditionally been the farmer's food[2] 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, on which chutney or thecha (chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakhri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour)[2] but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies),[2] preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.

Preparations[edit]

The wheat/jowar flour is taken, mixed with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water. The roti is spread using the palm. There are 2 types by which is made. It is either spread in the plate by palm by pressing or it is made thin by holding bhakri in 2 hands which required lot of skill. The tava is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of your fingers. The other side also cooked on tawa Once it is prepared, it is roasted in the direct flame on both the sides.[3]

Types of Bhakri[edit]

  1. Jowar Bhakri - The Jowar Bhakri is the most common type of bhakri. The dough is prepared by mixing the jowar flour with hot water and then the roti is spread using the palm. Making a bhakri requires practice.[4]
  2. Bajra Bhakri - The Bajra bhakri is mainly prepared in winter especially near the festival of Sankrant. The preparation is similar as of jowar bhakri. This is normally consumed against chutney, butter.
  3. Nachni Bhakri - The nachni bhakhri is made of red finger millet. The preparations are same as others.

See also[edit]

References[edit]

  1. ^ a b Taylor Sen, Colleen (2004). Food Culture in India. Greenwood Publishing Group. p. 41. ISBN 0-313-32487-5. Retrieved 2009-02-09. 
  2. ^ a b c d Khatan, Asha. Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 57. ISBN 81-7991-119-5. Retrieved 2009-02-09. 
  3. ^ Bhakri preparation
  4. ^ Jowar roti(Jolad rotti) – An easy way

External links[edit]