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July 19, 2018

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

    35 mins

    1 hr 10 mins


10-12 count fat green chilies

15 count garlic cloves

1/2 cup coriander leaves

1 tbsp shelled peanuts (roasted), Salt, Vegetable oil


Roast the chilies directly on flame or in a pan. Add little oil and salt if on pan

Mash the chilies while still hot, in a mortar and pestle

Add coriander and garlic and continue mashing

Add salt, roasted peanuts and squash while hot. Mix well while squashing

Transfer the mixture to a bowl

Pour a little oil on thecha before eating


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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