Wednesday, March 5, 2008


Ingredients :

2 cups whole wheat flour (gehun ka atta).
4 tablespoons ghee.
1 teaspoon cumin seeds (jeera) or carom seeds (ajwain).
salt to taste.

Method Of preparation :

In a wide thali or a bowl, combine the flour, ghee, cumin seeds
and salt and mix well.
Add enough water and knead into a firm dough.
Keep aside for 15 to 20 minutes.
Divide into 12 to 14 equal portions.
Roll out each portion into a 100 mm.
(4") diameter round.
Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
Serve hot with any vegetable of your choice.

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