Biscuit Bhakhri | भाकरी अगर ऐसे बनाएँगे तो बिस्कुट जैसे क्रिस्पी बनेगी | Coriander & Jeera Bhakhri

2 Types of Biscuit Bhakhari
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Showing you 2 types of Gujarati Bhakhri - Coriander Bhakhri and Jeera Bhakhri. But you can make many flavors like ajwain, garlic, masala etc.
Have it for dinner or breakfast or in tiffin, with any sabjee or just with tea. It’s best friend of we Gujaratis, believe me when I say this.

00:00 - Making 2 Types Of Bhakri
00:22 - Preparing Dough
00:47 - Adding Oats
01:30 - Adding Oil
03:30 - Kneading Jeera Bhakri
03:56 - Resting the Dough
04:00 - Making Coriander Bhakri
04:08 - Kneading Coriander Bhakri
04:48 - Making Balls
05:18 - Rolling
06:58 - Baking the Bhakri
08:48 - Plating
09:00 - Meghna Tastes the Bhakri

Ingredients
1.5 cup roti wheat flour (divide equally into 2 bowls as 3/4th cup each)
4 tbs oats crushed (alternatively take same amount of thick wheat flour)
hot Oil
Jeera (Cumin seeds)
Black pepper
Salt
Chopped coriander leaves
Chopped green chili
1 tsp white sesame seeds

Method:

Take 1.5 cup roti wheat flour and divide it into each bowl as 3/4th cup each for both bhakhari
Take 4 tbs crushed oats and divide 2 tbs crushed oats each in each bowl (Typically we would have added thick wheat flour)
Add salt in both bowls
add 2 tsp hot oil in each bowl
In first bowl,
add 1 tsp jeera
add some black pepper

In 2nd bowl,
add chopped coriander leaves
add 1 green chili finely chopped (you can add any chili or chili powder of your choice)
Add 1 tsp white sesame seeds

In both bowl, add little water and form tight dough
Cover both the bowl and leave for few minutes
Now make small roundels and flatten it to thick paratha consistency
use fingers to thicken the sides and then flatten using rolling pin
Bhakhri size is usually small and thick
use fork to punch holes in bhakhri as it is suppoused to be crispy like a biscuit
Time to roast bhakhri; first half roast it on both sides and then drizzle some oil on top to cook further
Keep pressing it while cooking you will get nice biscuit like texture.

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