Tikhi Bhakhri is a variation of normal bhakhri. Tikhi Bhakhri is a little spicy and crispy wheat flatbread. When I say little spicy, it is not really spicy at all. It includes a small amount of red chili powder to tingle your taste buds. Tikhi bhakhri is usually taken in breakfast; it has been my favorite breakfast ever since I can remember. When we were kids, mom made this for us every sunday morning. Kids will love to have tikhi bhakhri in lunch box along with mango pickle. Tikhi bhakhri tastes delicious along with tea/coffee/curd. Learn how to make tikhi bhakhri with this recipe.Tikhi_Bhakhri

Tikhi Bhakhri (Spicy Wheat Flatbread )
 
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Cook time
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Tikhi Bhakhri is a variation of normal bhakhri. Tikhi Bhakhri is a little spicy and crispy wheat flatbread. When I say little spicy, it is not really spicy at all.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 15 nos
Ingredients
  • 4 cup whole wheat flour / roti atta
  • 2 tbsp oil
  • 2 tsp red chili powder ( lal mirchi powder )
  • 2 tsp coriander powder ( dhaniya powder )
  • ½ tsp turmeric powder ( haldi )
  • 1 tbsp white sesame ( til )
  • ½ tsp carom seeds ( ajwain )
  • Salt according to taste ( approx 2 tsp )
  • Water as required for kneading the dough ( approx. 1 ½ cup )
  • Oil or ghee for roasting, as required
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
Kneading Dough:
  1. In a bowl take whole wheat flour. Add salt, oil, all dry spices, sesame seeds, carom seeds and water.
  2. Add water in small quantity at a time.
  3. Mix and knead into a smooth soft dough.
  4. Cover and keep the dough aside for 20-25 minutes.
For tikhi bhakhri :
  1. Divide dough into 15 portion.
  2. Take one portion. Flatten and dust it with some flour ( if required ).
  3. With a rolling pin, roll into a circle of 12 cm diameter.
  4. Heat tava and place the tikhi bhakhri on the tava. The tava should be medium hot.
  5. You will soon see the tikhi bhakhri puffing up from the base at some places.
  6. Flip the tikhi bhakhri when the base is ¼ cooked.
  7. Flip again when the second side is about ½ cooked. You will see brown spots now.
  8. Spread some ghee/oil on this side now.
  9. Flip again a couple of times till you see more brown spots and the tikhi bhakhri is cooked evenly.
  10. Make all tikhi bhakhri this way. Either serve them hot or stack them in a roti basket.
  11. Serve these tikhi bhakhri with any indian dal or vegetable.
For triangular folded tikhi bhakhri :
  1. Divide dough into 15 portion.
  2. Take one portion. Flatten and dust it with some flour.
  3. With a rolling pin, roll into a circle of about 4 inches diameter.
  4. Spread some ghee on the dough circle. Fold in a half.
  5. Now spread some ghee on this half folded dough.
  6. Fold sideways and this time you will get a folded triangle.
  7. Dust some flour on the folded triangle. Now begin to roll the folded triangle.
  8. Add some flour if required and roll into a circle of about 6 to 7 inches diameter.
  9. Heat tava and place the tikhi bhakhri on the tava. The tava should be medium hot.
  10. You will soon see the tikhi bhakhri puffing up from the base at some places.
  11. Flip the tikhi bhakhri when the base is ¼ cooked.
  12. Flip again when the second side is about ½ cooked. You will see brown spots now.
  13. Spread some ghee/oil on this side now.
  14. Flip again a couple of times till you see more brown spots and the tikhi bhakhri is cooked evenly.
  15. Make all tikhi bhakhri this way. Either serve them hot or stack them in a roti basket.
  16. Serve these tikhi bhakhri with any indian dal or vegetable.