Please use Caraway Seeds not shah jeera or any substitute. The flavor of caraway seeds is different. I get so many inquiries for where to get these. Many grandmothers in Ahmedabad swear by this flavor but they are hard to find.
Shahi Jeera is what many are being given as an substitute for caraway in stores, it is cheaper and found easily. Here in Boston a Indian Patel brother tried to pass if off to me saying both are the same. NOT!! Caraway seeds in Batasa is the way to go for authentic parsi ones.
I find Caraway seeds in Whole Foods, or a regular Super Market in USA in the spices aisle. Caraway is used in baking British dishes and have an European origin.
A parsi favorite of mine, I take any chance to make them for my family.
While travelling to India, the first chance I get get I head down to the Parsi Industrial in Ahmedabad to get some of their freshly made bhakhras.
In Udvada, I buy them from a small shop opposite the Atashbehram. These bhakhra are made with “Taari” (fermented toddy from a palm tree) an with caraway seeds.
3/4 cup whole wheat flour
1 cup all purpose bleached flour
1/2 cup sugar
1/2 cup fine semolina (Ravo)
1/2 cup ghee (clarified butter)
1 egg, beaten
2 tbsp. Yogurt or 125 ml toddy mixed with 1 tsp sugar and 125 ml warm water (Beer can be substituted for toddy)
1 tsp Caraway Seeds (optional)
Water as required
1 tsp powdered cardamom and nutmeg mixture
1/2 tsp salt
Oil for deep frying
Powdered Sugar for dusting (Optional Christmas Look)
Sift flour, semolina, spices and salt together.
Beat sugar and ghee together.
Add egg and mix well.
Add flour mixture, mix well with caraway seeds and add yogurt/toddy.
Beat to a stiff dough, adding water if necessary.
Cover with cling film or damp cloth and keep in a warm place for about 2-3 hours, till dough has risen.
Roll out about quarter-inch thick and cut into one-and-a-half-inch rounds with a biscuit cutter.
Deep fry and drain.
Cool and store in an airtight glass jar.
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.