Bhakri

Bhakri
Bhakri
Type	Bread
Place of origin	India
Region or state	Gujarat, Malwa, Visakhapatnam, Central India, Rajasthan, Maharashtra, Goa and Karnataka
Main ingredients	Flour
Cookbook: Bhakri Media: Bhakri

Bhakri (Marathi: भाकरी bhākrī) is a round flat unleavened bread often used in the cuisine of the state of mainly Maharashtra, but also in Gujarat, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and North Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.^[1]

Details

Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from Wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour,^[2] and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour.^[1] It has traditionally been the farmer's food^[2] which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.

In the fields, bhakri even used to serve as a plate, on which chutney or thecha (chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakhri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour)^[2] but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies),^[2] preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.

Preparations

The wheat/jowar flour is taken, mixed with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water. The roti is spread using the palm. There are 2 types by which is made. It is either spread in the plate by palm by pressing or it is made thin by holding bhakri in 2 hands which required lot of skill. The tava is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of your fingers. The other side also cooked on tawa Once it is prepared, it is roasted in the direct flame on both the sides.^[3]

Types of Bhakri

Jowar Bhakri - The Jowar Bhakri is the most common type of bhakri. The dough is prepared by mixing the jowar flour with hot water and then the roti is spread using the palm. Making a bhakri requires practice.^[4]
Bajra Bhakri - The Bajra bhakri is mainly prepared in winter especially near the festival of Sankrant. The preparation is similar as of jowar bhakri. This is normally consumed against chutney, butter.
Nachni Bhakri - The nachni bhakhri is made of red finger millet. The preparations are same as others.

References

1 2 Taylor Sen, Colleen (2004). Food Culture in India. Greenwood Publishing Group. p. 41. ISBN 0-313-32487-5. Retrieved 2009-02-09.
1 2 3 4 Khatan, Asha. Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 57. ISBN 81-7991-119-5. Retrieved 2009-02-09.
↑ Bhakri preparation
↑ Jowar roti(Jolad rotti) – An easy way

External links

Indian dishes by region

North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian

South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada

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East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish

Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji

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