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Ingredientes

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Direcciones

  1. Rub the ghee into the flour, then use sufficient hot water to make a hard dough. Devide the dough into walnut sized pcs.
  2. Heat a heavy frying pan or possibly tavi over a medium heat. Roll out bhakhri thick and small-aproximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add in a tsp. of oil and alloww bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden and crisp on the outside.
  3. Variation:You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.
  4. Vegetarian Curry Book, Asha Naran
  5. NOTES : Rub the ghee into the flour, then use sufficient hot water to make a hard dough. Divide the dough into walnut sized pcs.
  6. Heat a heavy frying pan or possibly tavi over a medium heat. Roll out bhakhri thick and small-approximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add in a tsp. of oil and allow bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden and crisp on the outside.
  7. Variation:You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.
  8. Vegetarian Curry Book, Asha Naran

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 76g
Calories 673  
Calories from Fat 688 102%
Total Fat 76.4g 96%
Saturated Fat 47.56g 190%
Trans Fat 0.0g  
Cholesterol 197mg 66%
Sodium 2mg 0%
Potassium 4mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.22g 0%
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