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Rajasthan | Biscuit Bhakri

Rajasthan | Biscuit Bhakri
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First Published: Fri, Sep 09 2011. 09 55 PM IST

Updated: Fri, Sep 09 2011. 09 55 PM IST
Biscuit bhakri is a non-baked version of the traditional cookie. Ideal as an evening snack with saffron milk or sweet tea, this disc of dough can either be sweet, savoury or a mix of both. The best way to consume these is to make bhakrifresh and have them while they are hot, but they can be stored for a couple of days.
Biscuit Bhakri
MAKES 8-10 PIECES
Ingredients
2 cups wheat flour
1/2 cup besan (chickpea flour)
1-2 tbsp ghee
1/2 cup milk
2 tbsp sugar (or shakkar)
A pinch of salt
Method
Knead the wheat flour, besan, ghee, milk, sugar and salt to form a hard dough. You can add some hot water if need be while kneading. Make small round balls and roll the dough into small roundels about half-an-inch thick. You can use a puri maker plate. Toast the discs on a skillet on both sides on a slow flame till mild brown without using any oil or ghee. Serve with tea or milk.
Recipe courtesy Rajdhani restaurant, Connaught Place, New Delhi.
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First Published: Fri, Sep 09 2011. 09 55 PM IST