• 1 cup coarse rice powder
  • 1 cup grated coconut
  • 1 cup Kanda/ onion chopped
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin powder (jeera powder)
  • 2 green chillies (peppers) slit
  • A small marble size ball of gur / jaggery
  • Salt to taste or 1 tsp salt
  • ½ cup water
  • 1 tablespoon finely chopped coriander leaves
  • Oil for frying

My mother-in-law has been making this special favourite of the family for Sunday breakfast all these years. Kanyachi Bhakri is made of coarse unrefined flour and with grated coconut which are a rich source of fiber that helps in digestion. Gur is basically unrefined (lumpy brown) sugar also called jaggery and is rich in calcium and iron; certainly a healthier option to refined crystalline sugar. Bhakri are a staple traditional diet all over India and are available in various grains flours. Generally these are plain breads eaten with vegetable preparations as main meals. But the speciality of this Kanyachi (Onion) Bhakri from Goa is that it is containing all types of spices and coconut to give it that distinct juicy yet crisp texture that is very famous.

With practice its easy to get perfect round and evenly spread (thickness) bhakri. Its important to dip the fingers in water to get this perfection. I will be sharing many wonderful recipes of great bhakris so your family can enjoy a perfect and wholesome Sunday breakfast.

METHOD:

  1. In a bowl add the coarse rice powder and make a well in the Centre.  In the well add salt, jaggery, small part of the water, turmeric powder and allow the jaggery to dissolve for 15 minutes.
  2. Add cumin powder, green chillies, onion, coriander leaves and coconut. Now, Mix it well. The consistency should be thick.
  3. Gradually add the balance water as required to make it into a fairly thick consistency but easy to spread into a pizza type disc.
  4. Now take a small portion of the batter and make it round. Place it on the greased tawa/ pan on a slow flame. Make sure that the pieces of green chillies are evenly distributed in each bhakri and concentrated in a single bhakri.
  5. Dip your fingers in a bowl of water and press them on the ball to evenly spread it into a round bhakri.
  6. Cover it and cook it on slow flame till it is brown and crisp on one side.
  7. Turn the other side too and cover it, so that both the sides are evenly cooked crisp.
  8.  The crisp tasty kanda bhakri is now ready.
  9. For novice cooks please see the pictures to get an idea regarding the size and thickness of the onion bhakri.
Kanyachi Bhakri
The perfect way to eat the kanyachi bhakri is with a dollop of butter.
Cut the onionadd jaggery to rice powderAdd spices onion mix wellPress dough to make a flat round bhakri
pour some gheeroast well on both sidescover-cook