Description
Bhakri is a round flat unleavened bread often used in the cuisine of the state of mainly Maharashtra, but also in Gujarat, Goa etc. in India but is also common in western and central India, especially in the states of Rajasthan, Malwa, Goa, and Karnataka. It is coarser than a roti. It can be either soft or hard in texture, similar to Khakhra in respect to hardness.[1]
Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from Wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour,[2] and even rice flour (in the Konkanregion). Bhakris are made primarily with hot water, and flour.[1] It has traditionally been the farmer’s food[2] 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, on which chutney or thecha (chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakhri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour)[2] but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies),[2] preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.
