January 21, 2018 Bhakhra



Bhakhra a treat with Tea or Coffee.

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

by Rita Jamshed Kapadia


  • 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
  • 125 ml 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 (Optional Christmas Look)


  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.

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Rita Jamshed Kapadia has the recipe blog established 1999, Rita has authored the cookbook “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.

13 thoughts on “Bhakhra

  1. I haven’t tried something like this before, but these sound so good. I am not sure if this is something similiar to our treats in the Philippines called “bulwa”. I have to find out. 😀 Thanks for sharing at Fiesta Friday party!


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