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kathiyawadi bhakhri recipe | spicy dahi kadhi recipe

kathiyawadi bhakhri recipe

Kathiyawadi bhakhri is a traditional recipe made with wheat flour. It is a very healthy and delicious roti, soft and crispy like a biscuit, making it yummy. I also made spicy dahi kadhi and bharela marcha which taste great with bhakhri.  It is usually made for lunch or dinner. The best part of the recipe is that this no-fuss recipe is made with ingredients 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, secondly, Ghee or oil should be perfectly incorporated into the flour, so the flour should have a crumbly texture and hold shape between hands.
  • 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 on both sides.

Please do visit my other related recipe collection like

Recipe video

kathiyawadi bhakrikathiyawadi bhakri

Recipe card for kathiyawadi bhakhri, dahi kadhi & stuffed mirchi fry

Nehas Cook Book

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Main Course, Meal

Cuisine Indian

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

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.

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.

For dahi kadhi.

  • Masala paste gives dhaba-style flavor to the kadhi.
  • Cook kadhi on low flame, so the masala flavor absorbs in it.

For stuffed fried chili.

  • Grind peanut and sesame into a coarse powder.
  • Fry stuffed chilies on medium-high flame.