Parsi Doughnut Bhakhra

By No comments

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.

Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact or purchase directly on Amazon.

Ask Rita