Can you believe my noodle-loving son actually asked me to make this for him this weekend? It’s the perfect brunch item for us on weekends when we are all together. You can also cut it into wedges and it’s perfect for the lunch box too. When my kids were younger, I described bhakro as a thick savory pancake. Not completely the same, but they “got it” so I went with it. J Anybody have any other family recipes that the kids love?
METHOD
½ cup rice flour
2 tbs yogurt
½ tsp red chili powder
Pinch haldi (turmeric)
Salt to taste
1-2 tbs total of dried herbs (cilantro, fenugreek leaves, curry leaves)
¼ cup water to bind (add more if needed)
Pinch of papdi kharo or Eno
INGREDIENTS
1 Whisk together the yogurt and water in a pan and heat it on low heat (continue to whisk)
2 Add all remainder ingredients except for the Eno and keep the mixture a little thick
3 Heat a skillet and pour a heaping size of mixture on the skillet. Add oil to the sides. Then flip over to cook on the other side as well. Add oil as needed to crisp up the bhakro
4 Enjoy hot!
Note: For a healthier bhakro, you can substitute up to 40% of the rice flour with jowar, bajri, ragi, or other grain/millet flours. The consistency and taste will change, but it will still be delicious. During non-Paryushan times, you can add fresh herbs and veggies, ginger, and garlic to the bhakro batter. It’s really good dipped in fresh cilantro chutney or spicy ketchup.
Tags: Breakfast, Lunch, Healthy, Quick & Easy