Bhakri

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

Bhakhri (Gujarati: ભાખરી bhākhrī or Dhebra) is a round flat unleavened bread often used in the cuisine of the states of Gujarat, Maharashtra, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and northern 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, bhakhri 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). Bhakhris 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, bhakhri 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 bhakhri 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 bhakhri in 2 hands which required lot of skill. The tava is heated and the bhakhri 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 Bhakhri[edit]

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