These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavourful topping is also devoid of any fat. Two of these bhakris make a satiating snack.
For The Dough 3/4 cup whole wheat flour (gehun ka atta)
salt to taste
For The Urad Dal Stuffing 1/2 cup urad dal (split black lentils)
1 tsp oil
1 tsp roasted and coarsely crushed cumin seeds (jeera)
1/2 tsp roasted and coarsely crushed coriander (dhania) seeds
1/2 tbsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste
For the dough
Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water.
Divide the dough into 14 equal portions and keep aside.
Soak the urad dal in enough water in a deep bowl for 1 hour. Drain well.
Combine the urad dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside.
Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and green chillies.
When the seeds crackle, add the urad dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
Remove from the flame and keep aside to cool completely.
Divide the stuffing into 14 equal portions and keep aside.
How to proceed
Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
Place a portion of the urad dal stuffing in the centre, bring together all the sides and seal the edges.
Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.
Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides.