Parsi Doughnut Bhakhra

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Bhakhra Recipe

(makes about 3 dozen)


Whole wheat flour or Wheat Bran – 100g

Semolina flour – 250g

Plain flour/All purpose flour aka maida

750gSugar – 550g – (I used organic cane sugar)

Ghee/clarified butter – 100g (melted)

Yogurt – 250g (I used 2% milk fat organic Greek yogurt)

Eggs (lightly beaten with a fork) – 5

Baking powder – 3 1/2 teaspoons

Cardamom & nutmeg powder – as per taste (I used 2-3 tsps of each)

Vanilla Extract – 1 1/2 teaspoons

Organic whole milk – 2 tbsps (optional)-

Sliced Almonds (optional) – 70g, crushed and not powdered.


Sift the whole wheat flour, semolina and plain flour. Add almonds, sugar, cardamom, nutmeg and baking powder. Mix all the dry ingredients in a large bowl. Add beaten eggs mix them in and then add yogurt, vanilla extract and ghee mix it all in. Slowly add in some milk if you need to make a firm dough (milk is optional). Cover your bowl with a cling wrap and keep in a warm place for one or two nights. Deep fry bhakhra in medium hot oil.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

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