AACHARI BHAKHRI

Bhakhri is as much favourite as Thepla amongst Gujaratis. But even in this some change, something new is demanded. Though traditional bhakhri is made from coarse wheat flour, here I used multi grain flour along with coarse wheat flour & added khatta aam aachar paste for making it tastier.

Ing:

1 cup coarse whole wheat flour

1 cup multi grain flour

1/2 cup Khatta aam aachar

4 tbsp oil

Salt if needed,as aachar contains salt.

Ghee for cooking bhakhri

Method:

1. Make paste of aachar in chutney mixer.

2. Mix both flours & oil properly, than add aachar paste & mix properly. Add salt if needed.

3. Knead hard dough.

4. Roll thick bhakri & cook from both side on slow medium heat with ghee. Use wooden press ( datti) for making crispy bhakhri.

5. Serve hot with curd, tea or sabji as per your choice.

Notes:

1. Can use only wheat flour.

2. Can mix various flours instead of ready multi grain flour.