20 December, 2014
Bhakri is a special type of roti made with rice.It is made is different parts of india in different
ways .Rice can be substituted with different grains like Jowar(Sorghum),Bajra(Millet) etc.The procedure to make bhakri is little complicated because it is made with gluten free substitute so it is difficult to knead.Wheat binds easily but if you want to make a dough of rice ,it wont be that easy.It will break into pieces.
I have seen traditional Marathi people making bhakri just with the special magic movement of
their fingers forming gradually a large round roti from a small ball of rice flour.But I am not that
expert so I use another technique.
I cooked bhakri today for dinner and served with chicken sukha (dry chicken) which is again a
1.Rice flour (2 cup)
2.Water (4 cups)
4.Cumin whole (2 tbsp)
1.Heat water in the wok to boiling
2.Mix the salt with the rice flour
3.Add the rice flour in the boiling water.
4.Stir it so that it does not form any lumps.
5.Continue stirring till it forms a soft but firm white dough which leaves the sides of the pan.
6.Form small balls from the dough
7.Roll one ball over the rice flour and flatten it form a round roti
8.if it tends to break add some water and try rolling it again with the rolling pin.
9.heat a non stick pan.
10.Now put the bhakri on the hot tawa.
11.Once it is cooked on one side flip to cook the other side too.
12.Then you can put the bhakri directly on fire and hold it for few seconds on each sides with a
tong.You get a smoky flavor. This.This step is optional.
13.You can now apply ghee or butter on bhakri and serve with chicken kolhapuri ,chicken sukha or any chicken dish which has coconut as an ingredient.
Link for Chiken sukha recipe