Wednesday, March 31, 2010
Tadeli ( Pan fried ) Bhakris are a perfect partner for gravy sabzis or dals. Since these can be made ahead & stay fresh at room temperature for 24 hours, they also make a very good choice for lunch & snack box fillings ...
RECIPE MAKES 13 BHAKRIS ~ SERVES 4
In a big bowl, add the following ingredients
5 cups whole wheat flour (if you have bhakri flour readily available in your city, you can add 2.5 cups regular wheat flour + 2.5 cups Bhakri flour. If its not available, even the regular wheat wheat flour would suffice)
5 teaspoons salt
1/3 cup + 1/3 cup oil
Mix all the dry ingredients very well - blend the salt & oil in the whole wheat flour.
Add 2 cups water & make a firm dough. Knead for 3-4 minutes till all ingredients are well blended.
If you have the time, you can apply oil all over the dough, cover & let dough rest for 30 mins.
If there is no time, you can divide the dough into 13 equal portions & make a flat patty of each portion to roll.
Roll as big as a chapati, but this bhakri will be thicker.
Heat a non-stick flat pan on little more than medium fale. Once its hot, add the bhakri to the pan. In few mins, the color of bhakri will change & you see some bubbles formation.
Flip bhakri on the other side & let it cook for few more minutes on the other side too.
Apply less than a teaspoon of oil on top side of the bhakri. Flip & press with the spatula that has a big flat base so the air bubble expands & bhakri puffs up on the pan itself. There will be golden brown spots & should be evenly cooked.
Flip on the other side & let the bhakri absorb remaining oil thats left on the pan.
Keep a dish with holes on a bowl as a base so hot air can circulate out. Keep bhakri on this dish.
Repeat for all bhakris & let them cool to room temperature. Then stack them & store in an airtight container.
Can be made ahead before serving as they remain soft due to pan frying. Stays fresh for upto 24 hours at room temperature. Makes a good lunch or snack box filling too.
Prepare & enjoy !!!
Posted by falguni at 11:19 AM