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Ingredients
- 6 Tbsp. melted Ghee
- 2 c. chapatti flour (grnd wheat) hot water oil for frying
Directions
- Rub the ghee into the flour, then use sufficient hot water to make a hard dough. Devide the dough into walnut sized pcs.
- Heat a heavy frying pan or possibly tavi over a medium heat. Roll out bhakhri thick and small-aproximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add in a tsp. of oil and alloww bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden and crisp on the outside.
- Variation:You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.
- Vegetarian Curry Book, Asha Naran
- NOTES : Rub the ghee into the flour, then use sufficient hot water to make a hard dough. Divide the dough into walnut sized pcs.
- Heat a heavy frying pan or possibly tavi over a medium heat. Roll out bhakhri thick and small-approximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add in a tsp. of oil and allow bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden and crisp on the outside.
- Variation:You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.
- Vegetarian Curry Book, Asha Naran
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 673 | |
| Calories from Fat 688 | 102% |
| Total Fat 76.4g | 96% |
| Saturated Fat 47.56g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 2mg | 0% |
| Potassium 4mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.22g | 0% |
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