www.ParsiCuisine.com

Bhakhra

Ingredients:

  • 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 sugar
  • 1/2 cup ghee (clarified butter)
  • 1 egg, beaten
  • 125ml toddy mixed with 1 tsp sugar and 125 ml warm water (Beer can be substituted for toddy)
  • Water as required
  • 1 tsp powdered cardamom and nutmeg mixture
  • 1/2 tsp salt
  • Oil for deep frying
  • Powdered Sugar for dusting (Christmas Look)

Method:

  1. Sift flour, semolina, spices and salt together.
  2. Beat sugar and ghee together.
  3. Add egg and mix well.
  4. Add flour mixture, mix well and add toddy.
  5. Beat to a stiff dough, adding water if necessary.
  6. Cover with cling film or damp cloth and keep in a warm place for about 2-3 hours, till dough has risen.
  7. Roll out about quarter-inch thick and cut into one-and-a-half-inch rounds with a biscuit cutter.
  8. Deep fry and drain.
  9. Cool and store in an airtight glass jar.

Note: Parsi Zoroastrians call them Bhakhra.

Bhakhra a treat with Tea or Coffee.

Bhakhras can be dusted with powdered sugar for variety and a Christmas look

 

Tagged on:

Webmaster

Rita Jamshed Kapadia has the recipe blog established 1999, www.ParsiCuisine.com, now with 250,000 followers and over 302,000 hits from all over the world. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. The author Rita Jamshed Kapadia resides in USA. Rita learnt from her Mother Parin and Mother-in-Law Jaloo the favorites and staples of a parsi home. Inspired by old traditional parsi cookbooks like the "Vividh Vani", Rita has come up with homemade recipes. You can follow her on www.ParsiCuisine.com, on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

7 thoughts on “Bhakhra

Comments

%d bloggers like this: