Kathiyawadi thali recipe | kathiyawadi bhakhri recipe | spicy dahi kadhi recipe | stuffed mirchi fry recipe

Kathiyawadi bhakhri is a traditional recipe made with wheat flour. It is a very healthy and delicious roti, which is soft and crispy like a biscuit making it yummier. I also spicy dahi kadhi and bharela marcha which taste great with bhakhri.  It is usually made for lunch or dinner. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home. Do try this!

• Firstly, I made bhakhri dough with wheat flour also Ghee or oil should be perfectly incorporated into the flour, so flour should have a crumbly texture and hold shape between hands.
• Secondly, knead the tight dough for a perfect biscuit-like bhakhri texture. Also, add water into batches while kneading the dough.
• Lastly, roll bhakhri into medium thick and slightly bigger in size. Also, cook bhakhri on medium-low flame till it becomes crispy and golden brown from both sides.

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Recipe video

Kathiyawadi thali recipe | kathiyawadi bhakhri recipe | spicy dahi kadhi recipe | stuffed mirchi fry recipe

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

 

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For kathiywadi bhakhri

• ▢ 2 cup wheat flour
• ▢ Salt to taste
• ▢ 6 tbsp oil
• ▢ 6-7 tbsp water or as required
• ▢ Ghee for spreading

For spicy dahi kadhi

• ▢ 1 cup curd
• ▢ 1 tbsp besan
• ▢ Salt to taste
• ▢ 1 kathiyawdi garlic chutney
• ▢ ¼ tsp turmeric powder
• ▢ Salt to taste
• ▢ Salt to taste
• ▢ ½ tsp coriander powder
• ▢ ½ tsp red chilli powder
• ▢ ¼ cup water
• ▢ 3 tbsp oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ Pinch of hing
• ▢ Some curry leaves
• ▢ 1 chopped green chilli
• ▢ Few methi dana
• ▢ 2 cloves
• ▢ 1 inch cinnamon
• ▢ 1 dry red chilli
• ▢ Some coriander leaves

For fried chilli (bharela tadela marcha)

• ▢ 7 medium sizes green chlli
• ▢ ¼ cup roasted peanuts
• ▢ 3 tbsp white sesame seeds
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp kashmiri red chilli powder
• ▢ 1 tsp coriander powder
• ▢ ½ tsp cumin powder
• ▢ 1 tsp garam masala
• ▢ 1 tsp dry mango powder
• ▢ Pinch of hing
• ▢ 1 tbsp oil
• ▢ Some coriander leaves
• ▢ 2 tbsp oil - for frying chilli

Instructions

Making kathiyawadi bhakhri

• In a mixing bowl, add wheat flour, oil, and salt. Mix everything into the oil.
• Now add water gradually and knead tight dough.
• Now divide the dough into equal portions. Roll out each portion into a medium thick and round circle.
• Make a mark on rolled bhakhri with a rolling pin and roll all in the same way.
• Place the rolled bhakhri on the heated tawa on medium heat.
• cook one side of bhakhri by putting light pressure using a cotton cloth, so the insides cook evenly.
• Then transfer bhakhri on heated clay tawa and cook it on another side on low flame. (refer to video). In this way, you make bhakhri faster way.
• Apply some ghee to cooked bhakhri and press slightly with a spoon.
• Serve kathiyawadi bhakhri with kadhi and fried chili.

Making dahi kadhi

• In a mixing bowl, add curd, besan, and salt. Mix well.
• Now, in a bowl, add garlic chutney, turmeric powder, salt, coriander powder, red chili powder, and water. Mix well, masala paste is ready.
• Then in a pan, add oil, mustard seeds, cumin seeds, a pinch of hing, some curry leaves, green chili chopped, a few methi dana, cloves, cinnamon, and dry red chili. Saute it.
• Then add the masala paste and saute till oil separates from its sides.
• Now add curd and besan mixture and stir continuously till the mixture starts boiling.
• Cover and cook kadhi on low flame for 5 minutes.
• Garnish with coriander leaves and serve with bhakhri.

Making bharela tadela marcha (stuffed fried chili)

• Take medium size green chili, make slits into the center and remove its seeds.
• Now in a mixture jar, add roasted peanuts and sesame seeds. Grind it into a coarse powder.
• Add grinded powder into the mixing bowl, then add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, dry mango powder, a pinch of hing, salt, and oil. mix well.
• Add some coriander leaves and mix well. Masala is ready, stuff masala into green chili slits.
• Now in a pan, add oil and stuffed chili. Fry chilies on medium flame.
• Serve bharela tadela marcha (Fried chilies) with bhakhri and kadhi.

Notes

For kathiyawadi bhakhri

• Use fine wheat flour for bhakhri. Do not use coarse wheat flour for it.
• The dough should have a crumbly texture and bind to the hand.
• Press the dough and add very less water while kneading bhakhri dough.
• Bhakhri should be tight and crumbly.
• Add some dry flour if your dough is soft.
• Roll slightly bigger and medium thick bhakhri. Do not roll it thin.
• Make a mark on rolled bhakhri, so it will properly cook from inside.
• Roast bhakhri on low-medium flame. Do not roast it on high flame.
• Spread ghee on cooked bhakhri and slightly make a mark, so ghee absorbs from the inner layer of it.

For dahi kadhi.

• Masala paste gives dhaba-style flavor to the kadhi.
• Cook kadhi on low flame, so the masala flavor absorbs in it.

For stuffed fried chili.

• Grind peanut and sesame into a coarse powder.
• Fry stuffed chilies on medium-high flame.

 

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