Bhakhari (Can be Preserved for a Month)


2-cup wheat flour coarse like rawa (cream of wheat)

1-tsp. red chili powder

4 tbsp. Ghee

1-tsp sugar

4 tsp yogurt

1-tsp. turmeric powder

Dried leafy fenugreek (methi)



Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and chopped dry leafy methi. Mix with yogurt and knead the dough with water. Cover and leave for 1/2 hour.

Knead the dough again. Make small balls. Roll each ball like a pancake with 1/2 an inch thickness. Roast on griddle until red on both sides. Roast bakharis on low heat only.

Apply ghee and serve.