Thikhi Bhakhri
A hot, crispy, slightly spicy bhakhri is the perfect compliment to chai-naasto any time of day. I could munch on these any time of the day and love to eat it as an alternative to roti or paratha. As little kids this was a great snack in the car on long road trips or something that used to fill my stomach when I wasn’t feeling well. My grandmother makes them so well and this is my attempt to get as close as I can to her taste.
Ingredients:
- 2 cups atta or wheat flour
- 1 cup. + 2 tbsp. warm water
- 2 tsp. ghee
- 2 tsp. neutral oil
- 1/2 tsp. salt
- 1/2 tsp. carom seeds (ajwain/ajmo)
- 1/2 tsp lal mirch
- 1/2 tsp ground cumin (jeera)
- 1/2 tsp sugar
- 1/2 tsp tumeric (haldi/hardar/avej)
Method:
- Combing all dry spices, ghee, and oil in a large mixing bowl until the texture is a little dryer than wet sand. Make a well in the center, add the first cup of water and begin kneading. If the mixture is too dry add water a tablespoon at a time. This dough should be stiffer than roti. Not a ton of stretch to it!
- Once you have a cohesive dough. Grease your hands with ghee or oil and break off a small handful of dough (roughly 1.5 tbsp.) at a time.
- Roll out each piece to roughly 6-8 inch size.
- To pan fry, heat up a pan with oil or ghee and fry each side until you see some brown spots.
Thikhi Bhakhri
A hot, crispy, slightly spicy bhakhri is the perfect compliment to chai-naasto any time of day. I could munch on these any time of the day and love to eat it as an alternative to roti or paratha. As little kids this was a great snack in the car on long road trips or something that used to fill my stomach when I wasn’t feeling well. My grandmother makes them so well and this is my attempt to get as close as I can to her taste.
Ingredients
- 2 cups atta or wheat flour 1 cup. + 2 tbsp. warm water
- 2 tsp. ghee
- 2 tsp. neutral oil
- 1/2 tsp. salt
- 1/2 tsp. carom seeds ajwain/ajmo
- 1/2 tsp lal mirch
- 1/2 tsp ground cumin jeera
- 1/2 tsp sugar1/2 tsp tumeric haldi/hardar/avej
Instructions
- Combing all dry spices, ghee, and oil in a large mixing bowl until the texture is a little dryer than wet sand. Make a well in the center, add the first cup of water and begin kneading. If the mixture is too dry add water a tablespoon at a time. This dough should be stiffer than roti. Not a ton of stretch to it!
- https://videopress.com/v/24GAoiLU?controls=false&loop=true&muted=true&persistVolume=false&preloadContent=metadata
- Once you have a cohesive dough. Grease your hands with ghee or oil and break off a small handful of dough (roughly 1.5 tbsp.) at a time.
- Roll out each piece to roughly 6-8 inch size.
- To pan fry, heat up a pan with oil or ghee and fry each side until you see some brown spots.
