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bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri |

bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with 13 amazing images.



To make bhakri, combine whole wheat flour, ghee and salt in a deep bowl and knead into a firm dough using little water. Divide the dough into 12 portions and cook on a non stick tava to give a soft Gujarati Bhakri.

Bhakhris are a staple food to many. This popular Indian bread is known as Maharashtrian Bhakri and Gujarati Bhakri. whole wheat bhakri are best had hot and fresh.

I would like to share some tips to make the perfect bhakri. 1. With the help of a rolling pin, roll the dough into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make smooth dough. 2. Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside.

Soft Gujarati Bhakhri are served hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of Masala Chai.

Pitla and bhakri is a traditional Maharashtrian combo, and we thought we should share a sumptuous Whole Wheat Bhakri recipe for you to enjoy with our Methi Pitla or Cauliflower Greens Pitla.

Enjoy how to make bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | with detailed step by step photos below.

Whole Wheat Bhakri

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Whole Wheat Bhakri recipe - How to make Whole Wheat Bhakri

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 bhakris
Show me for bhakris

Ingredients


For Whole Wheat Bhakri
2 cups whole wheat flour (gehun ka atta)
3 tbsp ghee for kneading
salt to taste
12 tsp ghee for smearing

Method
For whole wheat bhakri
    For whole wheat bhakri
  1. To make whole wheat bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water.
  2. Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle.
  3. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
  4. Flip it over and cook on the other side also till light brown spots appear.
  5. Then turn it over onto an open high flame and cook on both sides till it puffs up and golden brown spots appear on both the sides.
  6. Remove from the flame and smear 1 tsp of ghee evenly over it.
  7. Repeat steps 3 to 6 to make 11 more bhakris.
  8. Serve the whole wheat bhakri immediately.
Nutrient values per bhakri

Energy
115 kcal
Protein
3.7 gm
Carbohydrates
18.7 gm
Fat
3.0 gm
Iron
1.3 mg
Whole Wheat Bhakri recipe with step by step photos

Like Whole Wheat Bhakri
    Like Whole Wheat Bhakri
  1. If you like bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri | then see our other bhakri recipes.
  2. Whole Wheat Bhakri – A Healthy Recipe for Healthy Lifestyle.   Whole Wheat Bhakri is made with only wheat flour, kneaded into a dough and cooked till crisp. Devoid of refined flour and loaded with wheat flour, it abounds in fiber. This key nutrient helps to cleanse your digestive system. Loaded with other nutrients like iron, calcium, magnesium, phosphorus and potassium, this bhakri is a nourishing and wholesome option for lunch roti. Kids and adults both are sure to love this. Enjoy it with a bowl of dal, especially Trevti Dal, to square up your meal and add a protein touch too. This bhakri has been cooked in ghee instead of refined oil. Ghee is a bundle of fat-soluble vitamins and the butyrate (a short chain fatty acid) in it helps reduce the inflammation in the body. For diabetics, it is advised to restrict to 1 bhakri and not over eat.

Method to make Whole Wheat Bhakri
    Method to make Whole Wheat Bhakri
  1. To make the Whole Wheat Bhakri, Soft Gujarati Bhakri recipe, in a deep bowl or parat take whole wheat flour. Also, coarse whole wheat atta is preferable to make the Gujarati bhakri
  2. To this add 3 tbsp of ghee. You can even make use of oil but, a drizzle of ghee will enhance the taste of the Soft Gujarati Style Bhakri and will keep it soft for a longer period
  3. Finally, add salt to taste and combine all the ingredients.
  4. Gradually add water to knead into firm dough. My grandmother makes use of milk to make the bhakri dough.
  5. Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
  6. Divide the dough into 12 equal portions.
  7. Shape each portion into a round ball.
  8. With the help of a rolling pin, roll into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make smooth dough.
  9. Heat a tava (griddle) and place the rolled bhakri over it. Traditionally, bhakris are prepared on earthen clay (desi mitti) tava.
  10. Cook the bhakri till brown spots apprear..Many families make use of ghee while cooking to make flakier bhakri’s.Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside.
  11. Once half done, put in on the open fire and cook the bhakris on a high flame.
  12. Remove it in a plate and using a spoon prick the bhakri. Smear desi ghee on the Whole Wheat Bhakri, Soft Gujarati bhakri.
  13. Serve the soft Whole Wheat Bhakri, Soft Gujarati bhakri hot with trevti dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of masala chai. Check out our collection of Gujarati rotli and Gujarati thepla to find out some authentic Gujarati flatbread recipes.
  14. Chawal bhakri, Nachni bhakri, Rice bhakri are some other popular bhakri recipe variations that can be enjoyed with subzi and dal.

Gujarati Style Biscuit Bhakri
    Gujarati Style Biscuit Bhakri
  1. If you like bhakri recipe | whole wheat bhakri | soft Gujarati Bhakri then try our Gujarati style biscuit bhakri. See detailed step by step of hard Gujarati Bhakri. Makes 10 bhakris.

    Ingredients for Bhakri
    2 cups whole wheat flour (gehun ka atta)
    3 tbsp melted ghee for kneading
    salt to taste
    10 tsp ghee for smearing

    For Serving With The Bhakri
    trevti dal

    Method for bhakri
    1. To make bhakri, combine all the ingredients in a bowl and knead into a stiff dough, using enough water.
    2. Cover with a lid or a muslin cloth and keep aside for 15 to 20 minutes.
    3. Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4") diameter thick circle.
    4. Once rolled, make small groves evenly over the rolled bhakri using the edge of the rolling pin.
    5. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame while putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
    6. Flip it over and cook on the other side also till light brown spots appear.
    7. Now lower the flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes to be cooked completely.
    8. Remove it in a plate and smear desi ghee on the bhakri. Traditional gujarati women keep pricking the bhakri with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
    9. Serve the bhakri hot with trevti dal.

Tips for Whole Wheat Bhakri
    Tips for Whole Wheat Bhakri
  1. With the help of a rolling pin, roll the dough into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make smooth dough.
  2. Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside.

Reviews

Whole Wheat Bhakri
 on 22 Sep 16 05:08 PM
5

Nothing like a combo of Pitla with Bhakri. Eaten this steaming hot snack many times while trekking to the mountain top of Sianghad off Pune. Its yum and so cheap.

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