Bhakri
Bhakri's dough usually consists of whole wheat flour, jaggery, and a combination of spices. This delightful concoction is kneaded into a thick, pliable dough and then rolled into circles. It is then traditionally cooked over a fire on tawa or even a heated stone. What makes this particular bread so unique is that its flavor subtly changes, depending on which spices were used for the dough.
Bhakri's, though not as popular as their cousins, Rotis and Parathas, deserves its rightful place amongst these iconic flatbreads. The heavenly taste of this dish, with its rich and savory flavors, has won the hearts of many in the Western part of India. Its texture is slightly chewy and hearty, making it a perfect accompaniment to any curry or dal. Some people also choose to have it with pickles and chutneys.
Bhakris are also a must-have at festive occasions in western India. They are cooked in large quantities and enjoyed by family and friends alike. Often times, this traditional delicacy is served with homemade butter or ghee, making it an even more delicious indulgence.
Though Bhakris have been around for centuries, they are still an underrated dish. With an explosion of regional cuisines and new-age ingredients, now is the perfect time to explore this delectable Indian flatbread. Make sure to savor every bite of your Bhakri, for it is sure to linger for quite some time!
Bhakri recipes
Amazing Bhakri recipes sourced from the web.
The origin of Bhakri
The origin of the traditional Indian dish Bhakri is shrouded in mystery and debate. Its exact origin remains contested by a variety of researchers, with some citing the antiquity of its use in Gujarati cuisine, others citing evidence of its presence in early Vedic culture, and still others pointing to an even more ancient source.
In any case, it can be said that Bhakri has been served in India for centuries and is currently enjoyed as a staple in many regions of the country. Quite typically, this simple yet nourishing dish consists of unleavened flatbread made of whole wheat flour, water, and salt – the dough is then rolled out and cooked over an open flame before being topped with regional spices and accompaniments.
What is intriguing about the dish is not just its ubiquitous presence across India but also how it has remained relatively unchanged since its inception. While its name - Bhakri - is believed to have been derived from the Gujarati "bhaag", meaning "to spread", or possibly from a certain type of cooking vessel known as a "bhaagri", it is quite likely that the dish was birthed from a much earlier and more primitive custom.
Indeed, archaeologists have unearthed various pottery shards bearing similar illustrations to that of those seen on typical Bhakri vessels, and a number of ancient texts make allusions to the consumption of unleavened flatbreads from a range of sources. Considering this evidence, it seems fair to assume that the Indian people have been enjoying the simplest yet tastiest form of Bhakri since times immemorial!
Moreover, considering the humble, nutrient-dense ingredients of Bhakri, it certainly held great significance for its consumers. Not only did it sustain and nourish them, but more importantly, it provided a sense of community, creating what we could call a shared "gastronomic legacy" that is clearly reflected in the region's current cuisine.
Given its history, it is no wonder that Bhakri continues to be a beloved traditional dish in India today, retaining its place in the kitchen of South Asia's diverse cultures. With its distinctive flavor and texture, it may be said that Bhakri truly is a timeless classic!
Types of Bhakri
Ah, bhakri- the hearty, doughy delight that is so very near and dear to my heart. A traditional Indian flatbread, this tasty culinary wonder comes in many shapes and sizes, and just as many flavors! From savory to sweet, light and fluffy to dense and chewy, bhakri has become a favorite across the Indian subcontinent, and beyond.
Firstly, let’s talk about bhakri masala. This spiced version of bhakri is made with whole wheat flour, spices such as cumin and coriander powder, and often vegetables like onion or grated carrots. Infused with flavor and great for dipping, bhakri masala is sure to be a hit in your next meal!
The other type of bhakri is made from jowar, or sorghum flour. It is also sometimes referred to as ‘bhakri’ but is technically a roti. This type of bhakri is denser than the masala variety, and uses fewer ingredients. Ghee or butter is sometimes used to give it that extra richness, making it a popular choice amongst those who prefer richer flavors.
Last, but certainly not least, there is bhakri made from rice flour. Deliciously hearty and nutty in flavor, this version of bhakri is often served with a generous helping of curried vegetables or simply butter and garlic. The combination of these ingredients creates an incredibly satisfying snack that is great for any occasion.
No matter which variety you choose, one thing is for sure- bhakri is sure to satisfy your taste buds! Buttery, flavourful, and undeniably delicious, you can’t go wrong when it comes to this traditional Indian dish. Whether you opt for the masala bhakri, jowar bhakri, or rice flour bhakri, you’re sure to be delighted with the flavors each variation has to offer. Give it a try- I promise you won’t be disappointed!