multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil |

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images.

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri.

To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.

Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread.

The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control.

This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body.

Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately.

Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos.