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Содержание
Введение
Бхакри (bhākri, bhākkari, bhākari, bhākhri, bhākhari) – это круглая лепёшка, часто употребляемая в кухнях штатов Гуджарат, Махараштра, Раджастан и Карнатака в Индии. Бхакри, приготовленное из джовара или баджры, имеет более грубую текстуру, чем обычная пшеничная чапати. Бхакри может быть как мягкой, так и твёрдой, в отличие от кахры по степени твёрдости.
Flatbread of western and central India
Bhakri (bhākri, bhākkari, bhākari, bhākhri, bhākhari) is a round flatbread often eaten in the cuisines of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness.
Зерно и разновидности
Различные виды проса (жовар, баджра, раги) – это обычные зерна, используемые для приготовления бхакри. Эти бхакри из проса популярны в районах Деканского плато Индии (Махараштра и Северная Карнатака), а также в полузасушливых районах Раджастана. В прибрежных районах Конкан и Гоа на западе Индии для приготовления бхакри используется рисовая мука.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Джовар бхакри – Джовар бхакри – самый распространенный вид бхакри. Тесто готовится путем смешивания джоварской муки с горячей водой, а затем раскатывается вручную.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Баджра бхакри – Баджра бхакри в основном готовят зимой, особенно перед фестивалем Санкранти. Приготовление аналогично джовар бхакри.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Макай бхакри – Бхакри из кукурузной муки обычно готовят зимой. Также известны как "Makai No Rotlo" на гуджарати и "Makyachi Bhakri" на маратхи.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Раги бхакри – Раги бхакри, или раги ротти, готовятся из красного проса. Их готовят так же, как и другие бхакри.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Рис бхакри – Рис бхакри готовятся из рисовой муки, способом, аналогичным приготовлению других бхакри. Они распространены в регионе Конкан.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Пшеничный бхакри – Пшеничный бхакри похож на пшеничный роти, но больше по размеру и толщине, с пропорционально большим количеством масла.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Pulse Bhakri – Готовятся из урди-дал или смешанной муки из урди и джовара, также известные как Кална бхакри. Они очень популярны в регионе Хандеш.
Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "Makai No Rotlo" in Gujarati and "Makyachi Bhakri" in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millets. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat Bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in Khandesh region.
Подготовка
Тесто для бхакри готовят, смешивая муку с небольшим количеством соли в миске и вымешивая в гладкое, плотное тесто с помощью горячей воды. Тесто разделяют на маленькие шарики. Затем шарик разминают ладонями, чтобы придать ему форму. Существует два способа приготовления бхакри. Его можно сплющить на поверхности, прижимая ладонью, или раскатать тонко, удерживая шарик в обеих ладонях – это требует определенного мастерства. Тава (сковорода) нагревается, и бхакри готовят, нанося немного воды на верхнюю поверхность и равномерно распределяя ее пальцами. Другую сторону также готовят на таве. После этого бхакри обжаривают на открытом огне с обеих сторон. Бхакри может быть мягким или твердым. Твердый бхакри имеет хрустящую корочку.
The dough for bhakri is prepared by mixing the flour with a small amount of salt in a bowl and kneading into a smooth stiff dough, using hot water. The dough is split into little balls. The ball is then flattened using one's palms. There are two ways to make the bhakri. It is either flattened on a surface by pressing with one's palm or it is made thin by holding the ball in both palms which requires a lot of skill. The tava (pan) is heated and the bhakri is cooked by applying a little water to the upper surface and spreading it all over with the help of the cook's fingers. The other side is also cooked on the tava. Once it is prepared, it is roasted in the direct flame on both the sides. A bhakri can be either soft or hard. The hard bhakri basically has a hard outer layer to add a crunch.
Служить
Бхакри обычно подается с йогуртом, чесночным чатни, питла, баинган бхарта, тэча (чатни из зеленых чили и арахиса), блюдами из зеленых листовых овощей и сырым луком. В северных частях Карнатаки его подают с фаршированным баклажановым карри. В Видарбхе его едят с "джункой" – грубым и густым вариантом "питхала". Традиционно это был основной продукт питания в сельской местности, который брали с собой на ферму на рассвете и использовали как для завтрака, так и для обеда. В поле бхакри даже служило тарелкой, на которой подавали и ели вместе чатни, кхарда или тэча. В регионе Хандеш бхакри и шев бхаджи (густое пикантное карри, приготовленное из сев) – очень популярное блюдо. В прибрежных регионах, таких как Конкан и Гоа, бхакри из рисовой муки подается в основном с рыбным карри. В наши дни бхакри все чаще заменяют пшеничными роти и фулками, но оно по-прежнему популярно во многих регионах и считается фирменным блюдом.
Bhakri is typically served with yogurt, garlic chutney, pithla, baingan bharta, thecha (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion. In northern parts of Karnataka, it is served with stuffed brinjal curry. In Vidarbha, it is eaten with "jhunka" – a coarse and thick variant of "pithla." It has traditionally been the rural staple which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In the fields, bhakri even used to serve as a plate, on which chutney, kharda or thecha was served and eaten together. In Khandesh region, bhakri and shev bhaji (thick savory curry prepared from sev) is a very popular dish. In the coastal regions like Konkan and Goa, the rice flour bhakris are mainly served with fish curry. In modern days, bhakhris have increasingly been replaced by wheat rotis and phulkas but they still retain popularity in many regions and as specialty dishes.