Biscuit Bhakhri - 2 Types Of Bhakhari

Learn how to make different Recipe with chef Meghna.

Showing you 2 types of Gujarati Bhakhri - Coriander Bhakhri and Jeera Bhakhri. But you can make many flavors like ajwain, garlic, masala etc. Have it for dinner or breakfast or in tiffin, with any sabjee or just with tea. It's best friend of we Gujaratis, believe me when I say this.
Love M #ChefMeghna #Bhakhri #bhakhari #gujaratifood #NewIdeas #Recipe #RecipeShare #Cooking #IndianFoodBlogger #FoodBlog #IndianFoodies #Spicy #Tasty #DelhiFoodies #BachelorsRecipes #DelhiFoodies #IFoundAwesom #IVadaPav #StreetFoodIndia #GoodFoodIndia #IndainFood #MumbaiEats #MumbaiFood #GujaratFood #AhmedabadFoodie #MumbaiFoodie #healthyfood

  • VIDEO LINK
  • POSTED DATE
    23-Jun-2020
  • COOK TIME
    30 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

1.5 cup roti wheat flour
(divide equally into 2 bowls as 3/4th cup each)
4 tbs oats crushed
(alternatively take same amount of thick wheat flour)
hot Oil
Jeera (Cumin seeds)
Black pepper
Salt
Chopped coriander leaves
Chopped green chili
1 tsp white sesame seeds

Method

Take 1.5 cup roti wheat flour and divide it into each bowl as 3/4th cup each for both bhakhari
Take 4 tbs crushed oats and
divide 2 tbs crushed oats each in each bowl
(Typically we would have added thick wheat flour)
Add salt in both bowls
add 2 tsp hot oil in each bowl
In first bowl,
add 1 tsp jeera
add some black pepper
In 2nd bowl,
add chopped coriander leaves
add 1 green chili finely chopped
(you can add any chili or chili powder of your choice)
Add 1 tsp white sesame seeds
In both bowl, add little water
and form tight dough
Cover both the bowl and
leave for few minutes
Now make small roundels and
flatten it to thick paratha consistency
use fingers to thicken the sides
and then flatten using rolling pin
Bhakhri size is usually small and thick
use fork to punch holes in bhakhri
as it is suppoused to be crispy like a biscuit
Time to roast bhakhri;
first half roast it on both sides and
then drizzle some oil on top to cook
further Keep pressing it while cooking
you will get nice biscuit like texture.

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