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Kokam kadhi

July 19, 2018

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins


5-6 count Kokam fruits

2 tsp gram flour (besan)

1 tsp Khandeshi Garam Masala

1 tsp cumin and coriander seed powder

1 tsp cumin seeds

6-7 count garlic cloves

1/4 tsp asaphoetida

2 count green chillies (chopped)

1/2 tsp turmeric powder

1 tsp jaggery,jaggery, Salt, Vegetable oil


Soak kokam fruits in 1/2 cup water

Add 2 cups water to besan and mix well. Keep aside

Mix Garam Masala, cumin and coriander seed powder

Heat 1 tsp oil in a vessel. Once hot, one by one, add cumin, garlic cloves, a pinch of asaphoetida, chopped green chillies, turmeric and fry well

Add the besan and water mixture, 4 cups additional water, kokam fruits along with water, jaggery and salt to taste. Boil for 5 minutes


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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