Bhakri

Bhakri
Type	Chapati
Place of origin	India
Region or state	Maharashtra,Gujarat,Rajasthan,Malwa,Central India,Karnataka, andGoa
Main ingredients	Flour
Media: Bhakri

Bhakri (bhākri, bhākkari, bhākari, bhākhri, bhākhari) is a roundflatbread often eaten in the cuisines of the states ofMaharashtra,Gujarat,Rajasthan, andKarnataka inIndia. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheatchapati.Bhakri can be either soft or hard in texture, unlikekhakhra in respect to hardness.^[1]

Different types ofmillet are the common grains used for making bhakris. These millet bhakris are popular in theDeccan Plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions ofRajasthan.^[2][3] In the coastalKonkan andGoa regions of western India rice flour is used for making bhakri.

1. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand.^[4]
2. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival ofSankranti. The preparation is similar to jowar bhakris.
3. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known asmakai no rotlo inGujarati andmakyachi bhakri inMarathi.^[5]
4. Ragi bhakri – Ragi bhakhris, orragi rottis, are made of red finger millet. They are prepared similarly to other bhakris.
5. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in theKonkan region.
6. Wheat bhakri – Wheat bhakris are like wheatrotis, but bigger in size and depth, with proportionally more oil.
7. Pulse bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as kalna bhakri. They are common in theKhandesh region.

The dough for bhakri is prepared by mixing the flour with a small amount of salt in a bowl and kneading into a smooth stiff dough, using hot water.The dough is split into little balls. The ball is then flattened using one's palms. There are two ways to make the bhakri. It is either flattened on a surface by pressing with one's palm or it is made thin by holding the ball in both palms which requires a lot of skill. Thetava (pan) is heated and the bhakri is cooked by applying a little water to the upper surface and spreading it all over with the help of the cook's fingers. The other side is also cooked on the tava. Once it is prepared, it is roasted in the direct flame on both the sides.A bhakri can be either soft or hard. The hard bhakri basically has a hard outer layer to add a crunch.^[6]

Bhakri is typically served withyogurt, garlicchutney,pithla,baingan bharta,thecha (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion.^[3] In northern parts of Karnataka, it is served with stuffed brinjal curry. InVidarbha, it is eaten withjhunka, a coarse and thick variant of pithla. It has traditionally been the rural staple^[3] which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In the fields, bhakri even used to serve as a plate, on which chutney,kharda orthecha was served and eaten together. InKhandesh region, bhakri and shev bhaji (thick savory curry prepared fromsev) is a commonly served dish. In the coastal regions likeKonkan andGoa, rice flour bhakris are mainly served with fish curry.

In modern days, bhakhris have increasingly been replaced by wheatrotis and phulkas but they still retain popularity in many regions and as specialty dishes.

• Kulcha
• Paratha
• List of Indian breads

• Gujarati cuisine
• Indian breads
• Flatbreads
• Unleavened breads
• Rajasthani cuisine
• Maharashtrian cuisine
• Roti
• Flatbread dishes
• Hindu cuisine
• Indian cuisine
• South Asian cuisine
• Vegetarian cuisine
• Vegetarian dishes of India

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