Ajay Kumar at 17:41, 28 August 2023

2023-08-28T17:41:43Z

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{{Short description|Unleavened bread used in the cuisine of western and central India}}
{{Use dmy dates|date=May 2022}}
{{Use Indian English|date=May 2022}}
{{Infobox prepared food
| name = Bhakri
| image = Bhakri 1.jpg
| image_size = 250px
| caption = Bhakri
| alternate_name =
| country = [[India]]
| region =[[Maharashtra]], [[Gujarat]], [[Rajasthan]], [[Malwa]], [[Central India]], [[Karnataka]], and [[Goa]]
| creator =
| type = [[Chapati]]
| served =
| main_ingredient = [[Flour]]
| variations =
| calories =
| other =
}}
'''Bhakri''' ({{IAST|bhākri, bhākkari, bhākari, bhākhri, bhākhari}}) is a round [[flatbread]] ([[roti]]) often used in the cuisine of the states of [[Gujarat]], [[Maharashtra]], [[Rajasthan]], and [[Karnataka]] in [[India]]. The bhakri prepared using jowar or bajra is coarser than a regular wheat [[chapati]].
Bhakri can be either soft or hard in texture, unlike [[khakhra]] in respect to hardness.<ref name="sen">{{cite book|last=Taylor Sen|first=Colleen|title=Food Culture in India|publisher=Greenwood Publishing Group|year=2004|pages=41|isbn=0-313-32487-5|url=https://books.google.com/books?id=YIyV_5wrplMC&dq=bhakri&pg=PA41|access-date=2009-02-09}}</ref>

==Grains and variants==
Different types of millets ([[jowar]], [[Pearl millet|bajra]], [[finger millet|ragi]]) are the more common grains used for making bhakris. These millet bhakris are popular in the [[Deccan plateau]] regions of India ([[Maharashtra]] and Northern Karnataka) as well as the semi-arid regions of [[Rajasthan]].<ref name="AkhtarLearmonth1985">{{cite book|author1=Rais Akhtar|author2=Andrew Thomas Amos Learmonth|title=Geographical Aspects of Health and Disease in India|url=https://books.google.com/books?id=lm-T1sbNdPwC&pg=PA245|year=1985|publisher=Concept Publishing Company|page=251|id=GGKEY:HH184Y8TYNS}}</ref>
<ref name="epicure">{{cite book|last=Khatan|first=Asha|title=Epicure's Vegetarian Cuisines of India|date=February 2004 |publisher=Popular Prakashan|pages=57|isbn=81-7991-119-5|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&dq=bhakri&pg=PA57|access-date=2009-02-09}}</ref> In the coastal [[Konkan]] and [[Goa]] regions of western India rice flour is used for making bhakri.
# [[Jowar]] bhakri - Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing [[jowar]] flour with hot water and then flattened by hand.<ref>[http://www.aayisrecipes.com/parathas-and-rotis/jowar-rotijolad-rotti-an-easy-way/ Jowar roti(Jolad rotti) – An easy way]</ref>
# [[Pearl millet|Bajra]] bhakri - Bajra bhakris are mainly prepared in winter, especially near the festival of [[Sankranti]]. The preparation is similar to jowar bhakris.
# [[Cornmeal|Makai]] bhakri- Cornmeal bhakris commonly prepared during winters. Also known by the name "''Makai No Rotlo''" in [[Gujarati language|Gujarati]] & "''Makyachi Bhakri''" in [[Marathi language|Marathi]].<ref>{{Cite book |last=Patel |first=Vina |url=https://books.google.com/books?id=4X1GEAAAQBAJ&dq=Makai+na+Rotla&pg=PT330 |title=From Gujarat With Love: 100 Authentic Indian Vegetarian Recipes |date=2021-10-26 |publisher=Pavilion |isbn=978-1-911682-62-2 |language=en}}</ref>
# [[Finger millet|Ragi]] bhakri - Ragi bhakhris, or [[ragi rotti]]s, are made of red [[finger millet]]s. They are prepared similar to other bhakris.
# [[Rice]] bhakri - Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the [[Konkan]] region.
# [[Wheat]] Bhakri - Wheat bhakris are like wheat [[roti]]s, but bigger in size and depth with proportionally more oil.
# [[Black gram|Pulse]] Bhakri - Prepared from urad dal or mix flour of urad and jowar, also known as Kalna bhakri. They are very popular in [[Khandesh]] region.

The dough for bhakri prepared by mixing the flour with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water
The dough is split into little balls. The ball is then flattened using one's palms. There are 2 types by which is made. It is either flattened in the plate by palm by pressing or it is made thin by holding the ball in both palms which requires a lot of skill. The [[tava]] (pan) is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of the cook's fingers. The other side also cooked on the tava. ।
Once it is prepared, it is roasted in the direct flame on both the sides.
A bhakri an be of two types soft or hard. the hard bhakri is basically with hard outer layers to ad a crunch re<ref>[http://www.tarladalal.com/Jowar-Bhakri-34113r Bhakri preparation]</ref>

==Serving==
Bhakri is typically served with [[yogurt]], garlic [[chutney]], [[Jhunka|Pithla]], [[baingan bharta]], ''[[thecha]]'' (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion.<ref name="epicure"/> In northern parts of Karnataka, it is served with stuffed brinjal curry. In [[Vidarbha]], it is eaten with "Zunka"- A coarse and thick variant of "Pithla." It has traditionally been the rural staple<ref name="epicure"/> 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]], ''kharda'' or [[thecha]] was served and eaten together. In [[Khandesh]] region, bhakri and shev bhaji (thick savory curry prepared from [[Sev (food)|sev]]) is a very popular dish. In the coastal regions like [[Konkan]] and [[Goa]], the rice flour bhakris are mainly served with fish curry.

In modern days, bhakhris have increasingly been replaced by wheat [[roti]]s and phulkas but they still retain popularity in many regions and as specialty dishes.

==See also==
*[[Roti]]
*[[Chapati]]
*[[Paratha]]
*[[Kulcha]]
* [[List of Indian breads]]

==References==
{{reflist}}

{{Indian Dishes}}
{{Indian bread}}
{{Flatbreads}}
{{bread}}

[[Category:Gujarati cuisine]]
[[Category:Indian breads]]
[[Category:Flatbreads]]
[[Category:Unleavened breads]]
[[Category:Rajasthani cuisine]]
[[Category:Maharashtrian cuisine]]
[[Category:Roti]]
[[Category:Flatbread dishes]]

Bhakri - Revision history

Ajay Kumar at 17:41, 28 August 2023