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. Â 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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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.
- Masala paste gives dhaba-style flavor to the kadhi.
- Cook kadhi on low flame, so the masala flavor absorbs in it.
- Grind peanut and sesame into a coarse powder.
- Fry stuffed chilies on medium-high flame.
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