Farali bhakhari

Name: Farali bhakhari
Cuisine: British
Ingredients: 1 cup rajagra flour (Amarnath seeds flour); 1/3 cup crunchy peanut butter; 1 teaspoon cinnamon; 2 tablespoon sugar; 1 teaspoon salt; 1/3 cup warm water approximately

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Suitable for vegan
This is my own creation hence you will not find recipe elsewhere

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Suitable for vegan
This is my own creation hence you will not find recipe elsewhere

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Ingredients

1 cuprajagra flour (Amarnath seeds flour)
1/3 cupcrunchy peanut butter
1 teaspooncinnamon
2 tablespoonsugar
1 teaspoonsalt
1/3 cupwarm water approximately

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Steps

1

In a bowl add flour,peanut butter, cinnamon, salt and sugar. Mix it well. Add water as required and make a firm dough. Let it stand for 10 minutes. Knead the dough and make 4 equal parts.
2

Massage each dough ball between your palms and flatten it.Roll out bhakhri and make indents so it does not puff up.
Heat the tawa on medium heat.
Once the tawa is hot, place rolled bhakhri on the tawa and cook on low/medium heat for 15-20 seconds.
3

Once you start seeing the side facing down turning with light brown dots, flip it over and cook the other side same way until the side facing down is golden brown. Apply pressure with a spatula to get nice golden colour. Flip over again and cook until golden brown. (You can grill the bhakhri to get extra crunch if preferred)
4

Take it off the tawa and place it flat on paper towel. Brush butter if preferred (vegan butter) Enjoy on its own, with yogurt, cup of tea, milk etc.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on October 11, 2021 11:55

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.