Sweet and sour bhakri
Khatti bhakri (sour flatbread) as I have known since childhood is one of my favourite Indian bread! Flaky and delicious!
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Ready to eat snacks were relatively unknown to me as a child. My mother would make some or the other snacks in no time to keep us happy and also feel full. This bhakri is one such snack (yes, as children it was a snack for us!) that she would make for us and we would happily relish it with a bowl of home made yogurt.
Bhakri, is a crispy biscuit like Indian bread. It is made of whole wheat flour, generous amount of oil/ghee and flavourings. Cooked over a low flame and pressed with some weight, it turns flaky and delicious. In this version of khatti bhakri, the flour is flavoured with sugar and sour yogurt, making it sweet and tangy at the same time.
Recipe Card
Sweet and sour bhakri
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
10 mins
COOK TIME
30 mins
SERVINGS
makes 7 bhakri
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Breads
Prep Time: 10 mins | Cook Time: 30 mins | Servings: makes 7 bhakri
Khatti bhakri (sour flatbread) as I have known since childhood is one of my favourite Indian bread! Flaky and delicious!
Ingredients
- ¾ cup + 1 tbsp whole wheat flour
- ¼ cup thick sour yogurt
- 1 tsp fenugreek seeds
- 3 chilies
- ½ inch ginger
- 2 tbsp sugar
- A pinch of asafetida
- 1 tsp black sesame seeds
- 1 tbsp oil
- Salt to taste
- Ghee for smearing
Method
- Roast fenugreek seeds and then grind it in a fine powder.
- Make a fine paste of chilies and ginger
- In a bowl, take whole wheat flour, fenugreek powder, chili and ginger paste, sugar, asafetida, sesame seeds, salt and oil and mix well.
- Add thick sour yogurt to make a stiff dough.
- Keep it aside to rest for at least 30 minutes.
- Knead it well and make 6-7 small dough balls.
- Roll one dough ball in a circle with a diameter of about 7 cm.
- With the help of the fork, make several indents all over the bhakri.
- On a hot skillet/tava, put the rolled bhakri and cook on a low flame for 30 seconds.
- Flip the bhakri and cook on the other side for another 30 seconds.
- Put some weight on the bhakri and cook again on both sides till light brown spots appear.
- Smear both sides with ghee and cook again on both sides until golden and crispy.
- Repeat the process with all the dough balls.
- Serve it hot with yogurt or a pickle.
Notes
- In order to get crispy, flaky bhakri, use ghee generously while cooking on the skillet/tava.
- Stiff dough and low flame are other two factors that makes the bhakri biscuity.
- Do take thick yogurt as watery one can make the dough soft.
- Indents are made on the bhakri so that it doesn’t puff and remain crispy.
- Since these bhakri have yogurt, I would recommend storing them in the fridge for 4-5 days.
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
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2 thoughts on “Sweet and sour bhakri”
Hi Hema. Truly a labor of love. Sure it must taste good. What kind of press have you used while roasting the Rotis? Want to try it, but not sure I am up for the hardwork😌. Best wishes
Hi Shri, thank you so much for writing in and appreciating 🙂 The press is essentially made of wood which we use to make Gujarati delicacies like bhakri and khakhra. Pressing bhakri with the weight makes it crispier and cooks evenly. Type ‘wooden press to make bhakri’ on google and you will see options.