Because this Gujarati Masala Bhakhri is prepared with wholesome ingredients, which are loaded with all the necessary vitamin and minerals for our body, this nutritious breakfast is perfect for one and all.
GUJJU AND THEIR BREAKFAST
‘Gujju‘ in short for Gujarati People! Before various types of other regional Indian breakfasts and western readymade cereals, bread entered in Gujarati kitchens, Khatta Dhokla, Batata Poha, Thepla or Bhakhri along with Masala Chai, a glass of milk or Yogurt were the only few types of traditional healthy and quick dishes that were there to get the day going for hard-working families.
WHAT IS BHAKHRI?
Bhakhri is a staple in Gujarati households, round unleavened flatbread prepared with coarse wheat flour. This wholesome and delicious flatbread pairs so well with yogurt, tea, curries and pickles.Bhakhri is somewhat similar to thepla or paratha, the only difference is in thickness. Bhakhri has to be thicker than thepla or paratha.
BHAKHRI VARIATION
There are two types of Bhakhri you can make, Sadi (plain Bhakhri and Masala Bhakhri. Plain Bhkahri is only flavoured with salt and can be cooked directly on the heat just the way you make phulka, whereas masala bhakhri is prepared with basic spices such as red chilli powder, turmeric powder, cumin seeds and cooked shallow fried on a griddle with oil. Masala Bhakhri is not very strong flavoured, they are mild. They go well with Keri No Chundo, Gujarati Rasadar Bateta Nu Saak or Masala Chai. Bhakhris are perfect for the lunch box or travelling as they can stay fresh for a couple of days.
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Bajri Na Vada
INGREDIENTS FOR MASALA BHAKHRI
To make this Gujarati Masala Bhakhri you will need the following ingredients which are basic and you can find in almost in any Indian kitchens. Wheat flour – To make Gujarati bhakhri coarse wheat flour is required. In Gujarati, it’s called ‘ Ghau no Karkaro Lot’ if you can’t find, add a couple of tablespoons of fine semolina in normal wheat (roti) flour. Oil – Oil is a must for bhakhri, without oil bhakhri won’t be crispy and soft inside. Spices and Masala – Cumin seeds, red chilli and turmeric powder and salt.
HOW TO MAKE GUJARATI MASALA BHAKHRI?
In a big bowl or plate place all the ingredients with 4 TBSP oil. Combine everything. Add water little by little and knead stiff but pliable dough. Divide the dough into equal portions and make balls. Roll one dough on a flat surface using a rolling pin without using dry flour. Keep bhakhri thickness more than normal chapatti. Heat griddle or tawa on a medium heat and roast the bhakhri on both side using oil. Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can. We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey. We really want to see 🙂
