2 cup Wheat Flour (Gehun Ka Atta)
1 tblsp Red Chilly Powder (Lal Mirch)
1/2 tsp Turmeric Powder (Haldi)
1 tblsp Butter
1/2 tsp Asafoetida (Hing)
2 tblsp Yoghurt
1 tsp roasted and powdered Fenugreek seeds (Methi)
5 gms Salt (Namak) use as required
3 tblsp Oil

How to make Bhakhari:
  • Sieve the flour along with the salt, turmeric powder, chilly powder, asafoetida and the fenugreek powder into a basin.
  • Rub in the butter into the flour and mix thoroughly.
  • Add the beaten yoghurts and mix the ingredients in the basin thoroughly.
  • Add water if required to make a soft dough.
  • Knead nicely.
  • Allow to rest for 20 minutes.
  • Make into balls.
  • Roll the balls into rounds like chapathies.
  • Heat a little of the oil on a tawa and add the rounds and fry on both sides till light brown and cooked.
  • Repeat the same procedure for the remaining rounds.