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BHAKHARI (CAN BE PRESERVED FOR A MONTH) 


INGREDIENTS:

2-cup wheat flour coarse like rawa (cream of wheat)

1-tsp. red chili powder

4 tbsp. Ghee

1-tsp sugar

4 tsp yogurt

1-tsp. turmeric powder

Dried leafy fenugreek (methi)

Salt


 PREPARATION:

Shift the flour. Add 4 tbsp, ghee, turmeric powder, salt, sugar and chopped dry leafy methi. Mix with yogurt and knead the dough with water. Cover and leave for hour.

Knead the dough again. Make small balls. Roll each ball like a pancake with an inch thickness. Roast on griddle until red on both sides. Roast bakharis on low heat only.

Apply ghee and serve.

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