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Tikhat Dashmi

July 20, 2018

  • Prep: 30 mins
  • Cook: 35 mins
  • 30 mins

    35 mins

    1 hr 5 mins


1 cup wheat flour

1 cup jowar flour (sorghum)

1 cup besan (gram flour)

1 tsp carom

1/2 cup fresh coriander (chopped)

1 tsp turmeric powder

2 count red chili powder

1 tsp sesame seeds, Salt, Vegetable oil


Mix all the ingredients together along with 2 tsp oil, 2 tsp salt and some hot water. Knead well

Flatten the dough using a rolling pin on a flat surface

Roast well on pan by applying oil on both sides

Serve with thecha, peanut chutney or red chili chutney


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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