RAJGARA NI BHAKHRI
(Yield: 6 Bhakhri)
Rajgara Flour is known as Amaranth Flour in
English. Rajgara Flour is gluten free flour. Rajgara Flour items are consumed
during fasting. Rajgara Flour dough has extremely crumbly texture so it
requires gentle rolling and lifting of bhakhri.
INGREDIENTS:
·
1
cup Rajgara Flour/Rajgira Flour/Amaranth Flour
·
1
T Ghee/Clarified Butter
·
Sendha
Namak /Rock Salt/Fasting Salt as per taste
·
¼
to 1/3 cup Slightly Warm Water or as needed
YOU WILL ALSO NEED:
·
Two
Plastic Sheets for rolling bhakhri
·
1
-2 T Ghee for roasting bhakhri
LET’S COOK:
In a bowl combine rajgara flour, ghee and salt and
mix well.
Add little water at a time and knead soft dough.
Take few drops of ghee and knead dough.
Cover and let it rest for 15-20 minutes.
Divide the dough in 6 equal portions.
Grease palms with few drops of ghee and press ball
and flatten it.
Place flatten dough between lightly greased plastic
sheets and roll into 4” diameter size (TRY TO MAKE SMALL SIZE BHAKHRI) bhakhri
very gently without giving much pressure.
Because of its crumbly nature, bhakhri edges will
tear very easily but at the same time it is easy to seal by pinching them together.
So keep rolling and keep sealing the tear edges.
Heat non-stick pan on medium heat.
Once pan is hot carefully bring bhakhri on your
palm releasing the bottom plastic sheet and from your palm inverting into hot
pan.
Once bubble starts to appear on top, flip the
bhakhri and cook until light golden brown spots appears on bottom side.
Smear little amount of ghee on top and flip it and
press gently and rotate bhakhri for even cooking with silicone spatula and cook
until brown spot appear. Repeat the same for another side of the bhakhri.
Repeat same method and finish roasting rest of all
bhakhri.
Serve Rajgara Bhakhri with Jeera Aloo, Rajgara Shira,
Moraiya Ni Khichdi and Rajgara Ni Kadhi to complete whole fasting meal.
Enjoy...
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