Thursday, December 13, 2007
If you think bhakri is a roti that is made without oil or ghee, then here is a surprise. Gujarati Bhakri is quite sumptuous as it contains loads of oil and ghee. It is sinfully rich. Oil/ghee makes this bhkari flaky like a biscuit. This bhakri is harder than usual soft fulka. A special wooden tool (Roti puffer?) shown in the picture above, is used to press the bhkari so it doesn't puff up.
Here's is my mom-in-law's recipe -
Ghau ni Bhakri /Biscuit Bhakri
1 cup Wheat Flour
1/4 cup Ghee/Clarified Butter
Salt to taste
Oil for shallow frying
1. Knead dough mixing salt, oil, wheat flour and ghee.
2. The dough should be little hard.
3. Roll into a disc little bigger than a puri.
4. Roast on a hot griddle on a very low flame. Spread some ghee on top. Use wooden tool or even a spatula to press the bhakri so it doesn't puff up. Due to ample ghee/oil, it will become flaky.
5. Flip over and add some more ghee. Keep pressing till brown spots appear on both the sides.
6. Serve with vegetable curry of your choice.
1. For soft bhakri, stack all the roasted bhakris one on top of the other. For harder - which is preferred at my home - spread them on a big plate.In a few minutes they will become harder.
2. Just for the original recipe sake, let me mention this. Dalda(shortening) or hydrogenated oil is preferred making this bhakri because this makes Bhakri flakier.