Bhakhra (Parsi Doughnuts)

Bhakhra: Donut Munchkins in the Parsi Flavor

Bhakhra (Parsi Doughnuts)


  • 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


  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

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