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Eggless Bhakra

Recipe by
Total Time:
120 minutes
Serves:6
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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4

Ingredients

  • 1 cup - semolina
  • 1/2 cup - plain flour
  • 1/2 cup - whole Wheat flour
  • 1/2 tsp - baking powder
  • 3 to 4 - de-seeded cardamom, crushed
  • 2 to 3 pinches - Nutmeg and Mace powder
  • 1/2 cup - Sugar
  • 1/2 cup - cold Ghee
  • 2 tbsp - fresh Curd
  • 1 cup - warm Milk
  • 1 tbsp - Lemon juice
  • 4 to 5 drops - vanilla essence
  • 18 to 20 - almonds, blanched, peeled, finely chopped
  • Ghee or oil for deep frying

How to Make

  • Add strained lemon juice to milk. Stir and keep aside till curdled.
  • Beat cold ghee and sugar in a large wide bowl till light and fluffy.
  • Add curdled milk, essence and beat till soft and frothy.
  • Add plain flour and semolina and mix well.
  • Add nutmeg-mace powder and mix again.
  • Add cardamom, almonds and curd. Mix well.
  • Sieve wheat flour and baking powder together.
  • Knead mixture to a soft dough, cover and keep aside for 3 hours.
  • Transfer on a floured work surface.
  • Knead, sprinkling more flour if required, to remove stickiness.
  • Roll out into a 1/2 cm thick slab.
  • Cut out 4-5 cm diameter discs.
  • Deep fry in hot oil, over low heat, till golden and crisp.
  • Drain, cool on absorbent paper.
  • Serve immediately, or cool completely before storing in airtight container.