Bhaakari
#indiankitchen
Bhaakari is the Marathi name of flat round unleavened bread, which is a famous Maharashtrian dish. But it can also be found in the cuisine’s of Gujrati, Goa and also some Western and Central states of India like Rajasthan, Malwa and Karnataka.
Bhaakari is a flat round unleavened bread coarser than a chapaati and can be either soft or hard in texture.It’s combined with Pithla, Zunka, Fish curries, Malvani chicken or mutton rassa or just with some Lasun chutney or the very basic thechlela kaanda (smashed raw onion) and green chillies!
Bhaakari is made of either Rice, Jowar Baajra or Naachani (Red finger millet / Ragi). The Jowar bhaakari is the most common type of bhaakari. Baajra bhaakari is generally prepared during the winters. Nachni bhaakari too is widely popular. Rice bhaakari is more common in the Konkan region of the state of Maharashtra in India.
Basically to prepare a bhaakari, the said flour is kneaded into a soft dough using hot water and is then flattened into a round shape using the palms. This requires a lot of practice. Hence, I am presenting here another comparatively easy method of making a soft bhaakari using rice flour. Same can be applied to make bhaakaris using the other flours or a mixture of various flours too.
Bhaakari
#indiankitchen
Bhaakari is the Marathi name of flat round unleavened bread, which is a famous Maharashtrian dish. But it can also be found in the cuisine’s of Gujrati, Goa and also some Western and Central states of India like Rajasthan, Malwa and Karnataka.
Bhaakari is a flat round unleavened bread coarser than a chapaati and can be either soft or hard in texture.It’s combined with Pithla, Zunka, Fish curries, Malvani chicken or mutton rassa or just with some Lasun chutney or the very basic thechlela kaanda (smashed raw onion) and green chillies!
Bhaakari is made of either Rice, Jowar Baajra or Naachani (Red finger millet / Ragi). The Jowar bhaakari is the most common type of bhaakari. Baajra bhaakari is generally prepared during the winters. Nachni bhaakari too is widely popular. Rice bhaakari is more common in the Konkan region of the state of Maharashtra in India.
Basically to prepare a bhaakari, the said flour is kneaded into a soft dough using hot water and is then flattened into a round shape using the palms. This requires a lot of practice. Hence, I am presenting here another comparatively easy method of making a soft bhaakari using rice flour. Same can be applied to make bhaakaris using the other flours or a mixture of various flours too.
Open in Cookpad AppSteps
- 1
To make Bhaakari, in a thick pan, boil the mentioned quantity of water.
- 2
When it comes to a boil, add to it the rice flour and salt and give it a good stir. This will make the flour lumpy.
- 3
Cover as it is and keep aside for about ten to fifteen minutes.
- 4
Open the lid and transfer the hot lumpy flour into a wide dish or a flat surface and knead into a soft dough.
- 5
Roll into eight equal balls and again transfer to another vessel to be covered until use.
- 6
On a clean flat surface, roll one dough ball into a disc using the rolling pin, as you would roll a Chapati or Roti.
- 7
Heat a thick griddle and spread the rolled bhaakari on it. Increase the flame to high which has to be maintained till the whole bhaakari is done.
- 8
When you see small bubbles appear on the bhaakari or, the bhaakari is just lightly done on the bottom side, flip and roast the other side completely.
- 9
When done, flip again the half done side in the griddle and roast completely giving pressure on the edges with a spatula. If rolled well, the bhaakari will puff up at this stage just like a Roti.
- 10
When done on both sides, remove onto a dish and smear with some homemade ghee to give it a delicious flavour.
- 11
Serve these soft Bhaakaris with zunka or pithla or some bharit with some onions and green chillies by the side!
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