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INDEX
Page01
Bhakri - - - - - - - - 302
Cauliflower & Brinjal Curry- - - - - 403
Chakri - - - - - - - - 504
Dal Dhokadi - - - - - - - 605
Kadhi Pakoda - - - - - - - 706
Khaman Dhokla - - - - - - - 907
Khandvi - - - - - - - - 1008
Magaj - - - - - - - - 1109
Mohanthaal - - - - - - - 1210
Moong Dal Chilla- - - - - - - 1311
Oondhiyu - - - - - - - - 1412
Osaman - - - - - - - - 1513
Palak Methi Na Muthia- - - - - - 1614
Patra Bhajiya - - - - - - - 1715
Sev Ganthia Saag- - - - - - - 1816
Shrikhand - - - - - - - - 1917
Surati Ghari - - - - - - - 2018
Thepla - - - - - - - - 2219
Tuvar Dal - - - - - - - - 2320
Vaal Ni Dal No Pulao- - - - - - 24Share with your Friend - - - - - 25Your Valued Comment - - - - - 25Other Great Stuff - - - - - - 25
BHAKRI
Preparation Time :30 minutes Serves :4 - 6
INGREDIENTS :-
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Whole wheat flour - 2 cup
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Ghee - 2 tbsp
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Cumin seeds - 1 tsp
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Salt to taste
METHOD :-
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Sift the flour and the salt together.
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Add the ghee and cumin seeds to the flour.
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Add enough water and knead into firm dough. Keep asidefor 15 to 20 minutes.
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Divide into 12 to 14 equal portions. Roll out each portioninto 100 mm. (4") diameter round.
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Roast each round on both sides on a pan till golden brown,putting light pressure with a spatula or a cloth cushion onthe bhakri so that it cooks evenly.
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Serve hot braised with a tsp of ghee with any vegetable of your choice.
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