#Bhakras are a sweet and doughy tea time snack for Parsis. Sneak into the snack cupboard and you are sure to find a steel dubbah with them stacked in there somewhere!
While walking through Udvada you will be sure to find Bhakras on sale during the IUU 2019 but we have a treat for you today! A simple recipe to make them at home!
Perzen Patel, aka, Bawi Bride, our famous Parsi food blogger shared a recipe she got from Zarina Cama and Benaifer Gazder Daruwalla and we totally want to share it with you!
To make about 1/2 kilo bhakras you will need:
2 cups semolina
1 cup wheat flour
1 1/2 cup sugar
100 gms ground almonds
1 1/2 tsp cardamom and nutmeg powder
2 tbsp plain yoghurt
2 tbsp ghee
Oil for frying
First, sift together the semolina and wheat flour into a big steel bowl ensuring there are no lumps
Add in the sugar, ghee, eggs, cardamom, nutmeg and curd so that you can start making the dough. I recommend adding the dry ingredients in first and then making a well and adding the wet ones after that – this makes for easy mixing
Once you’ve added everything in go ahead and give those biceps a workout by kneading the dough until all the ingredients are well mixed together. If the dough is too soft, add a little more wheat flour.
Now, roll the dough into a big ball and allow it to rest for about 3 hours while you go read a nice book or catch up on the latest TV shows
Once the dough has rested, roll it out on a floured surface to about half inch of thickness. Using a biscuit cutter, cut it into rounds. My bhakras below aren’t that round as I only had a square cutter so had to rely on just doing them by hand.
After all of this, it’s finally time to fry! Heat up the oil and deep fry. I very quickly learnt that bhakras fry really quickly so keep a close eye on them to ensure they don’t turn black. If you are a fan of ghee you can also fry them in ghee instead of oil.
After the bhakras are out of the pan, I suggest cooling them in a colander for a while and then serving them the day after with some hot tea. You can also store these at room temperature in an airtight container for another week easily.
Best had with choi (Parsi word for chai) and friends!