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Explore Bhakra - A Parsi tea time snack | Roda aunty's favorite Bhakras with 25,892 views, 638 likes, and 98 comments. Experience the impact of this video content that has captured audience attention.

Bhakras were made in every Parsi household once upon a time. Soft on the Inside, crisp on the outside. Not too sweet but just the right amount of sweetness to balance it with our mint and lemongrass Choi as we Parsis call it. Here is the recipe we make in our home Ingredients Ingredients for the Dough 1 cup whole wheat flour 1 cup fine Semolina (Soji) 1/2 teaspoon baking powder 3/4 teaspoon nutmeg powder 3/4 teaspoon Cardamon powder 1/2 cup caster sugar 1/2 cup yogurt 1 tablespoon ghee 2 eggs 1/4 teaspoon salt 1 teaspoon vanilla For kneading later Additional 2 tablespoons whole wheat flour 1 tablespoon ghee For frying 500 gms Ghee Method In a large bowl add 1 cup whole wheat flour, 1 cup fine Semolina (Soji), 1/2 teaspoon baking powder, 3/4 teaspoon nutmeg powder, 3/4 teaspoon Cardamon powder, 1/2 cup caster sugar, 1/4 teaspoon salt and mix all the dry ingredients together Add to this 1/2 cup yogurt, 1 teaspoon vanilla,1 tablespoon ghee, whisk 2 eggs and add to this and mix all of this well with your hands You will come to a sticky consistency. Cover with a damp cloth and keep aside for minimum 2 hours After 2 hours remove the cloth You will find that the semolina has absorbed most of the moisture The Batter is still sticky but not as much Add to this 2 tablespoons whole wheat flour, a little by little and knead this dough for 2 minutes Add 1 tablespoon ghee and further knead this for 2 minutes You will come to a point where the dough does not stick to your hands or fingers anymore Divide the dough into 2 parts, make a round ball, flatten a bit and place on a clean surface to roll it with a rolling pin Do not add or sprinkle any flour on the dough from this point onwards Flatten with a rolling pin to 1 cm thickness Take a 6 cm circumference glass and cut small rounds into this Remove the excess dough around the cut rounds, and repeat the process until all the dough is over Take these round cut 1 cm thick uncooked Bhakras and keep them aside to deep fry Place a wok or kadai on medium heat and add 500 gms ghee Melt the ghee and test with a small piece of the dough Let it fry until golden, remove and discard that Now the Ghee is ready for frying the Bhakras Add about 6 to 7 at a time You will see them rise up on its own within 20 to 30 seconds Gently turn them Keep frying these for 2 minutes, turning them every 10 to 15 seconds This will prevent them from burning Remove from heat once they have reached a dark brown color and set aside on a paper towel to cool These are best enjoyed at room temperature

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