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July 19, 2018

  • Prep: 35 mins
  • Cook: 20 mins
  • 35 mins

    20 mins

    55 mins


1 cup curd

2 tsp gram flour (besan)

1 tsp wheat flour

2 tsp coriander powder

1/2 tsp dry ginger powder

1/4 tsp Khandeshi garam masala

2 tsp ghee

1/2 tsp cumin seeds

2-3 count cloves

2-3 count black peppercorns

1/4 tsp coriander seeds

1/4 cup black stone flower

7-8 count curry leaves

6-7 count garlic cloves chopped

2 count garlic cloves chopped

1/4 cup freshly chopped coriander, Sugar, Salt


Blend curd with 1 cup water

Add besan and wheat flour and mix well till homogeneous consistency

Add coriander powder, dry ginger powder, Khandeshi garam masala, salt to taste and pinch of sugar. Mix well

Bring the mixture to boil on low flame with stirring. Taste for salt and sourness. If too sour, add 1/2 cup water and 1/2 tsp besan

In another vessel, heat 2 tsp ghee, then add cumin, clove, black peppercorn, coriander seeds, black stone flower, curry leaves and chopped garlic

Add 1 cup of the boiling mixture to the heated ghee and cover with a lid. Cook for about 30 seconds. Then remove lid and add remaining mixture and 4 cups additional water. Boil to desired consistency


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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