Bhakari

Bhakari is a type of bread traditionally consumed in various regions of India. It is often made of sorghum, wheat, rice, or millet flour in different regions. Bhakari is a staple food in states like Maharashtra, Goa, and Karnataka in Western and Southern India, as well as in Gujarat and Rajasthan in the North.

Preparation

The preparation of Bhakari involves kneading the flour with a small amount of water to make a stiff dough. The dough is then divided into small portions, which are flattened using a rolling pin. These flattened dough portions are then cooked on a hot tava or griddle until they become crispy and slightly browned. In some regions, Bhakari is cooked directly over the flames, giving it a unique smoky flavor.

Varieties

There are several varieties of Bhakari, depending on the type of flour used. The most common types include:

• Jowar Bhakari: Made from sorghum flour, this is a popular variety in Maharashtra and Karnataka.
• Bajra Bhakari: Made from millet flour, this variety is commonly consumed in Gujarat and Rajasthan.
• Rice Bhakari: Made from rice flour, this is a common variety in Goa and some parts of Maharashtra.
• Wheat Bhakari: Made from wheat flour, this variety is popular in various parts of India.

Serving

Bhakari is typically served with curry, dal, or vegetable dishes. It can also be consumed with pickle or chutney. In some regions, it is also eaten with tea or milk.

Cultural Significance

Bhakari holds a significant place in the food culture of many Indian states. It is often prepared during festivals and special occasions. In Maharashtra, for instance, Bhakari is a key part of the traditional meal served during the festival of Makar Sankranti.

See Also

• Indian cuisine
• Roti
• Naan
• Paratha

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