Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, aloo masala bhakhari. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Aloo Masala bhakhari is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Aloo Masala bhakhari is something that I’ve loved my whole life. They are nice and they look wonderful.
Masala Bhakri is new version of simple Bhakri. Bhakri or bhakri is basically from Maharashtra but well adopted by Gujarat. In most of the Gujarati home they have bhakri as a day starter / breakfast and in dinner they some time make this bhakhri with sabzi like sev tamatar, rasawala aloo, baingan bharta and many more.
To get started with this recipe, we have to prepare a few components. You can cook aloo masala bhakhari using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Aloo Masala bhakhari:
- Take 3/4 cup wheat flour (rough flour)
- Make ready 1/4 cup wheat flour (smooth)
- Prepare 1 potato cooked
- Make ready 1 tbsp chilli and ginger paste
- Take 1 tbsp oil
- Get 1 tbsp milk cream
- Prepare 1 tsp turmeric powder
- Make ready 1 1/2 tsp red chilli powder
- Take 1/4 tsp hing / asafoetida
- Get 1 tsp sugar
- Prepare 1 lemon's juice
- Prepare 1/2 tsp cumin and coriander powder
- Prepare as require Salt
- Make ready as require Water
- Prepare as require Ghee to apply or shallow fry
- Take Tea to serve
Tuvar Totha Recipe - Totha Bread - North Gujarat Specialty. Paneer Butter Masala Recipe - Paneer Sabzi. Punjabi Mix Veg Sabzi Recipe - Restaurant Style. Bhakri (bhākri, bhakkari) is a round bread often used in the cuisine of the states of Maharashtra, Gujarat and Goa in India, along with several regions of western and central India, including areas of Rajasthan and Malwa and Karnataka in South India.
Steps to make Aloo Masala bhakhari:
- Into a big vessel add flour, all spices, chilli ginger paste, salt, turmeric powder, red chilli powder, salt, salt, cumin and coriander powder, sugar, hing and lemon juice. Grate cooked potato and add. Add milk's cream (malai) and mix well, add water if require and bind stiff dough.
- Give rest for 5-7min. Then do balls from it as per your measurement, as you made for size of bhakhari. And roll then into semi thick bhakhari.
- Heat tawa or earthen tawa and put on it. When it slightly turns brown flip it on another side and roast on that side till it completely cooked and turns crispy. Then flip on 1st side, turn heat to low, and press with wooden spatula and cook till it becomes crispy.
- Or add to tawa and roast on 1st side then flip and lightly cook on other side then add ghee and roast on low to medium heat and again flip and add ghee on another side, and roast on that side too till light brown in colour and turns crispy.
- If cooked without shallow in ghee then add ghee on it and spread, then serve hot with sabji or tea or curd. OR with shallow fry, then also add ghee but in very less amount.
The bhakri prepared using wheat is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, similar to khakhra in. Masala Bhakhari; Snack, Snack and Snack. Bhakhri is typically Gujarati biscuit-like bread flavoured with ghee and cumin seeds. Generally, there are two types of bhakhris—one is cooked like a biscuit while the other is puffed up and served with ghee.
So that’s going to wrap it up with this special food aloo masala bhakhari recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
