multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil |

by Tarla Dalal

add to my cookbook add to shopping list

This recipe has been viewed 10832 times

about multigrain bhakri▼

multigrain bhakri step by step recipe▼

dough for multigrain bhakri▼

cooking multigrain bhakri▼

how to make extra crisp multigrain bhakri▼

tips for multigrain bhakri▼

calories of multigrain bhakri▼

health benefits of multigrain bhakri▼

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with 28 amazing images.

multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil is a nourishing Indian fare. Learn how to make healthy multi flour bhakri.

To make multigrain bhakri, healthy multi flour bhakri combine all the ingredients in a deep glass bowl. Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking. Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough. Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle. Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side. Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side. Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to cook. To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs (chimata) further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.

Healthy multi flour bhakri is a lovely crispy slightly burnt healthy bhakri which goes with any sabzi like chawli leaves sabzi or hare lehsun ki sabzi. Made from ragi flour, bajra flour and whole wheat flour, when cooked the bhakri has a lovely neutral taste of a burnt Indian bread.

The use of a variety of healthy flours add in a dose of fibre in 3 flour bhakri. Fibre is a key nutrient in our daily diet. It can reduce your risk of heart disease, prevent the onset of diabetes or control hike in blood sugar levels and tackle some types of cancers, and also help weight control.

This crispy bhakri without oil has enough B vitamins which help in energy metabolism in the body and appreciable amounts of iron which helps to avoid fatigue by ensuring a proper supply of oxygen to all parts of the body.

Tips for multigrain bhakri. 1. Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart. 2. When using khakhra press, cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely. 3. On a high flame, take a pair of tongs (chimata) and further cook the bhakri for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit. 4. Since there is no oil used in cooking this bhakri, we recommend serving immediately.

Enjoy multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | with step by step photos.

Add your private note

Multigrain Bhakri recipe - How to make Multigrain Bhakri

Tags

Preparation Time: 10 mins Cooking Time: 45 mins Total Time: 55 mins 8Makes 8 bhakris
Show me for bhakris

Ingredients

For Multigrain Bhakri
1 cup ragi (nachni / red millet) flour
1/2 cup bajra (black millet) flour
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste

Method

For multigrain bhakri

To make healthy multi flour bhakri combine all the ingredients in a deep glass bowl.
Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking.
Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough.
Divide into 8 and roll out a portion into a 125 mm. (5") diameter thick circle.
Heat a non-stick tava (griddle), place the bhakri on it and cook it on a high flame for 20 to 30 seconds and then flip and cook the other side
Then cook on a medium flame while putting pressure on the bhakri with a muslin cloth or wooden khakhra press till brown spots appear on one side.
Flip it over and cook on the other side also till brown spots appear. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to b
To make extra crisp multigrain bhakri, on a high flame, take a pair of tongs ( chimata) further cook the bhakari for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit.
Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.

Multigrain Bhakri recipe with step by step photos

like multigrain bhakri

like multigrain bhakri recipe | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | then see our collection of low calorie paratha recipes and some parathas we love.
- paneer paratha | punjabi paneer paratha | how to make paneer paratha | with 25 amazing images.
- raw papaya paratha recipe | papaya paratha | papaya stuffed paratha | papite ka paratha | with 25 amazing images.
- aloo methi paratha recipe | Punjabi aloo methi paratha | stuffed aloo methi paratha | aloo ka paratha | with amazing 30 images.

what is multigrain bhakri made off?

what is multigrain bhakri made off? healthy multi flour bhakri is made from 5 simple ingredients : 1 cup ragi (nachni / red millet) flour, 1/2 cup bajra (black millet) flour, 1/2 cup whole wheat flour (gehun ka atta), 1 tbsp oil and salt to taste.

benefits of ragi flour

High in Protein : One cup of whole Ragi Flour (144 grams) gives about 10.3 grams of protein. Very good source for Vegetarian. Protein is cricital to manage the wear and tear of the cells in the body and help transport oxygen to various parts of the body.
Ragi Benefits due to High Fiber : One cup of whole Ragi Flour gives about 16.1 grams of fibre. This fibre will keep you fuller for a longer time and avoid you from binge eating. Ragi flour being rich in insoluble fibre helps easy digestion and hence relieves constipation. Insoluble fibre does not dissolve in water and goes through your stomach without being processed helping other foods move through your system and out. Insoluble fibre keeps you healthier with a better digestive system ⁽¹⁾. See 11 super benefits of ragi flour.

benefits of bajra flour

High in Protein:
One cup of Bajra Flour makes around 4 rotis. So each Bajra Roti yields about 1.8 grams of protein which is a very good source for Vegetarian protein. This key nutrient is required to build muscle mass and noursih each and every cell of the body.

Bajra flour High in Fiber : Fiber is a key nutritent which is a best friend of your digestive system. It helps cleanse the gut and prevent constipation. It also keeps you full for long time and thus avoids binge eating and weight gain. See 18 amazing benefits of bajra flour.

benefits of whole wheat flour

Good for bones : Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones.
Whole wheat flour Diabetic Friendly: Being rich in Magnesium, whole wheat flour contributes to many health benefits and will improve insulin response by lowering insulin resistance. Excellent for controlling blood sugar levels through the presence of Zinc also. See 11 super benefits of whole wheat flour.

tips for multigrain bhakri

Add 1/2 cup hot water while making dough. This prevents the ragi flour and bajra flour from breaking apart.
When using khakhra press cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely.

On a high flame, take a pair of tongs ( chimata) further cook the bhakari for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit.
Since there is no oil used in cooking this bhakri, we recommend serving immediately on cooking.

dough for multigrain bhakri

In a deep glass bowl put 1 cup ragi (nachni / red millet) flour.
Add 1/2 cup bajra (black millet) flour.
Add 1/2 cup whole wheat flour (gehun ka atta).

Add salt to taste.
Add 1 tablespoon oil.
Add 1/2 cup hot water. This prevents the ragi flour and bajra flour from breaking apart.
Knead into a dough. We added another 1/4 cup hot water to make the dough. Total hot water used is 3/4 cup. No resting required for the dough.
Divide dough into 8 equal portions.

cooking multigrain bhakri

Sprinkle a little whole wheat flour on the rolling surface.
Take one portion of the dough and flatten it.
Roll out a portion into a 125 mm. (5") diameter thick circle.
Heat a non stick tava or roti tava.
Place the rolled out multigrain bhakri to cook it.

Cook on a high flame for about 20 to 30 seconds.
This is what the roti looks like. Flip over and cook the other side for about 20 to 30 seconds on a high flame.
Then use a khakhra press to press down and cook both sides again.
When using khakhra press cook on medium flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 4 to 5 minutes to be cooked completely.
multigrain bhakri | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | is ready.

how to make extra crisp multigrain bhakri

On a high flame, take a pair of tongs ( chimata) further cook the bhakari for 15 to 20 seconds. This will give you a nice crisp bhakri with the edges burnt a bit.
Remember to rotate the bhakri over the fire or keep flipping the bhakri to cook both sides. You need to rotate or flip otherwise the bhakri will get excessively burnt.
Serve multigrain bhakri | healthy multi flour bhakri | 3 flour bhakri | crispy bhakri without oil | hot with rajma, dal or any healthy sabzi.

health benefits of multigrain bhakri

Multigrain Bhakri – a high fibre Indian fare.
The use of 3 flours makes this bhakri rich in fibre. It lends 3.7 g of fibre per bhakri.

This bhakri is also brimming with protein (3 g per bhakri).
Both these nutrients make it a wise choice for weight watchers, diabetics and heart patients.
Such a multigrain bhakri will also help reduce inflammation in the body.
Iron is another key nutrient this bhakri is rich in. It helps our cells "breathe" and keep up our energy levels up.