HomeDinner RecipeKathiyawadi thali recipe | kathiyawadi bhakhri recipe | spicy dahi kadhi recipe...

Kathiyawadi thali recipe | kathiyawadi bhakhri recipe | spicy dahi kadhi recipe | stuffed mirchi fry recipe

Kathiyawadi bhakhri is a traditional recipe made with wheat flour. It is a very healthy and delicious roti, which is soft and crispy like a biscuit making it yummier. I also spicy dahi kadhi and bharela marcha which taste great with bhakhri.  It is usually made for lunch or dinner. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

The key to making crispy kathiyawadi bhakhri at home are
  • Firstly, I made bhakhri dough with wheat flour also Ghee or oil should be perfectly incorporated into the flour, so flour should have a crumbly texture and hold shape between hands.
  • Secondly, knead the tight dough for a perfect biscuit-like bhakhri texture. Also, add water into batches while kneading the dough.
  • Lastly, roll bhakhri into medium thick and slightly bigger in size. Also, cook bhakhri on medium-low flame till it becomes crispy and golden brown from both sides.
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Recipe video

Bhakri

Kathiyawadi thali recipe | kathiyawadi bhakhri recipe | spicy dahi kadhi recipe | stuffed mirchi fry recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

For kathiywadi bhakhri

  • 2 cup wheat flour
  • Salt to taste
  • 6 tbsp oil
  • 6-7 tbsp water or as required
  • Ghee for spreading

For spicy dahi kadhi

  • 1 cup curd
  • 1 tbsp besan
  • Salt to taste
  • 1 kathiyawdi garlic chutney
  • ¼ tsp turmeric powder
  • Salt to taste
  • Salt to taste
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • ¼ cup water
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • Some curry leaves
  • 1 chopped green chilli
  • Few methi dana
  • 2 cloves
  • 1 inch cinnamon
  • 1 dry red chilli
  • Some coriander leaves

For fried chilli (bharela tadela marcha)

  • 7 medium sizes green chlli
  • ¼ cup roasted peanuts
  • 3 tbsp white sesame seeds
  • ½ tsp turmeric powder
  • ½ tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp dry mango powder
  • Pinch of hing
  • 1 tbsp oil
  • Some coriander leaves
  • 2 tbsp oil for frying chilli

Instructions
 

Making kathiyawadi bhakhri

  • In a mixing bowl, add wheat flour, oil, and salt. Mix everything into the oil.
  • Now add water gradually and knead tight dough.
  • Now divide the dough into equal portions. Roll out each portion into a medium thick and round circle.
  • Make a mark on rolled bhakhri with a rolling pin and roll all in the same way.
  • Place the rolled bhakhri on the heated tawa on medium heat.
  • cook one side of bhakhri by putting light pressure using a cotton cloth, so the insides cook evenly.
  • Then transfer bhakhri on heated clay tawa and cook it on another side on low flame. (refer to video). In this way, you make bhakhri faster way.
  • Apply some ghee to cooked bhakhri and press slightly with a spoon.
  • Serve kathiyawadi bhakhri with kadhi and fried chili.

Making dahi kadhi

  • In a mixing bowl, add curd, besan, and salt. Mix well.
  • Now, in a bowl, add garlic chutney, turmeric powder, salt, coriander powder, red chili powder, and water. Mix well, masala paste is ready.
  • Then in a pan, add oil, mustard seeds, cumin seeds, a pinch of hing, some curry leaves, green chili chopped, a few methi dana, cloves, cinnamon, and dry red chili. Saute it.
  • Then add the masala paste and saute till oil separates from its sides.
  • Now add curd and besan mixture and stir continuously till the mixture starts boiling.
  • Cover and cook kadhi on low flame for 5 minutes.
  • Garnish with coriander leaves and serve with bhakhri.

Making bharela tadela marcha (stuffed fried chili)

  • Take medium size green chili, make slits into the center and remove its seeds.
  • Now in a mixture jar, add roasted peanuts and sesame seeds. Grind it into a coarse powder.
  • Add grinded powder into the mixing bowl, then add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, a pinch of hing, salt, and oil. mix well.
  • Add some coriander leaves and mix well. Masala is ready, stuff masala into green chili slits.
  • Now in a pan, add oil and stuffed chili. Fry chilies on medium flame.
  • Serve bharela tadela marcha (Fried chilies) with bhakhri and kadhi.

Notes

For kathiyawadi bhakhri
  • Use fine wheat flour for bhakhri. Do not use coarse wheat flour for it.
  • The dough should have a crumbly texture and bind to the hand.
  • Press the dough and add very less water while kneading bhakhri dough.
  • Bhakhri should be tight and crumbly.
  • Add some dry flour if your dough is soft.
  • Roll slightly bigger and medium thick bhakhri. Do not roll it thin.
  • Make a mark on rolled bhakhri, so it will properly cook from inside.
  • Roast bhakhri on low-medium flame. Do not roast it on high flame.
  • Spread ghee on cooked bhakhri and slightly make a mark, so ghee absorbs from the inner layer of it.
For dahi kadhi.
  • Masala paste gives dhaba-style flavor to the kadhi.
  • Cook kadhi on low flame, so the masala flavor absorbs in it.
For stuffed fried chili.
  • Grind peanut and sesame into a coarse powder.
  • Fry stuffed chilies on medium-high flame.
 
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