Masala Bhakhri with Vegetable Achaar

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the coarse whole wheat flour, besan, salt, turmeric powder, red chili powder, cumin seeds, carom seeds, sesame seeds, and asafoetida. Mix well.
   • Add 4 tablespoons of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a crispy texture.
   • Gradually add water, a little at a time, and knead to form a very stiff and firm dough. It should be much tighter than a regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate.
2. 2

   Shape the Bhakhris

   • After resting, knead the dough again for a minute to make it smooth.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball and flatten it slightly. Roll it into a thick circle, about 4-5 inches in diameter and approximately 1/4 inch thick. It should be significantly thicker than a roti.
   • For an extra crispy bhakhri, you can lightly prick the surface with a fork to prevent it from puffing up too much.
3. 3

   Cook the Bhakhris

   • Heat a tawa (griddle) over low-medium heat. A cast-iron tawa works best.
   • Place a rolled bhakhri on the hot tawa. Cook for about 1-2 minutes until small bubbles appear on the surface.
   • Flip the bhakhri. Using a folded kitchen towel, a wooden press, or a flat spatula, press down gently all over the surface, especially the edges, while rotating it.
   • Cook for another 2-3 minutes, pressing continuously, until golden-brown spots appear on the underside and it feels crisp.
   • Flip again and cook the first side for another minute, pressing down, until it's crisp and cooked through.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve

   • Once cooked, you can spread a little ghee on top of each hot bhakhri for extra flavor.
   • Serve immediately with hot chai, yogurt, pickles, or a simple vegetable stir-fry.