Bhakri
Encyclopedia
Bhakri is a round flat unleavened bread
often used in the cuisine of western and central India
, especially in the states of Rajasthan
, Gujarat, Maharashtra
, Malwa, Goa
and northern Karnataka
. It is coarser than a roti
and can be compared to a British biscuit
with respect to hardness.
Bhakri as part of a traditional Indian meal. Bhakri is served with curd
, chutney
, vegetables and rice. Like breads around the world, bhakri is a staple food
. It is made mostly from wheat flour, jowar flour, bajra flour
, nachni
(or finger millet) flour and even rice flour (in the Konkan
region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, in which chutney
or thecha(chutney made up of green chillies and pea nuts) was served and eaten together. In modern days, bhakri has been replaced by roti
s and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of North Karnataka it is served with stuffed brinjal curry.
Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour. Although roti is now more commonly eaten, bhakri is still used for traditional Indian meals.
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
often used in the cuisine of western and central India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
, especially in the states of Rajasthan
Rajasthan
Rājasthān the land of Rajasthanis, , is the largest state of the Republic of India by area. It is located in the northwest of India. It encompasses most of the area of the large, inhospitable Great Indian Desert , which has an edge paralleling the Sutlej-Indus river valley along its border with...
, Gujarat, Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
, Malwa, Goa
Goa
Goa , a former Portuguese colony, is India's smallest state by area and the fourth smallest by population. Located in South West India in the region known as the Konkan, it is bounded by the state of Maharashtra to the north, and by Karnataka to the east and south, while the Arabian Sea forms its...
and northern Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
. It is coarser than a roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
and can be compared to a British biscuit
Biscuit
A biscuit is a baked, edible, and commonly flour-based product. The term is used to apply to two distinctly different products in North America and the Commonwealth Nations....
with respect to hardness.
Bhakri as part of a traditional Indian meal. Bhakri is served with curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
, chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
, vegetables and rice. Like breads around the world, bhakri is a staple food
Staple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
. It is made mostly from wheat flour, jowar flour, bajra flour
Pearl millet
Pearl millet is the most widely grown type of millet. Grown in Africa and the Indian subcontinent since prehistoric times, it is generally accepted that pearl millet originated in Africa and was subsequently introduced into India. The center of diversity, and suggested area of domestication, for...
, nachni
Finger millet
Eleusine coracana, commonly Finger millet , also known as African millet or Ragi is an annual plant widely grown as a cereal in the arid areas of Africa and Asia. E...
(or finger millet) flour and even rice flour (in the Konkan
Konkan
The Konkan also called the Konkan Coast or Karavali is a rugged section of the western coastline of India from Raigad to Mangalore...
region). Bhakris are made primarily with oil, water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, in which chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
or thecha(chutney made up of green chillies and pea nuts) was served and eaten together. In modern days, bhakri has been replaced by roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
s and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of North Karnataka it is served with stuffed brinjal curry.
Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour. Although roti is now more commonly eaten, bhakri is still used for traditional Indian meals.