Bakarkhani is a tandoori bread from Mughlai cuisine which is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat to the tastebuds. Here is how to make it.
There are so many traditional recipes that have lost in the pool of new recipes when it comes to its existence.
We have forgotten some gems of a culinary delight, that were made during olden eras and were a symbol of India’s rich cuisine.
One of such recipes is this Indian bread, BAKARKHANI ROTI.
It is basically a very popular bread from Bangladesh, but it was also made in the Awadh region in very olden times.
Just like Sheermal Roti, it is still sold in the streets of Old Delhi, but there are very few people who are keeping this traditional recipe of this roti alive.
I was instantly hooked by the taste and texture of this Roti, when I first tasted it during my visit to Delhi.
It is a slightly sweet bread that is popularly served with spicy and hot non-veg curries and believe me this combination of sweet and spicy is a bomb.
So when I returned back home, my research on this Roti started and I managed to get a recipe which turned out very close to the one I had in Delhi.
So, if you also want to experience the taste of this royal bread, do give it a try.
About the recipe
A traditional bread from Bangladesh that is also popularly made in some parts of Old Delhi and Lucknow.
It is made with maida and sooji and is slightly flavored with sugar, salt, cardamom powder, and poppy seeds.
This sweet dense roti tastes delicious with spicy chicken and mutton curries and I am sure you will want more once you take a bite of this thick roti.
To knead the dough, milk and egg are used which makes it extra soft.
Bakarkhani Roti is traditionally served with North Indian Style Chicken and Mutton gravies, but you can serve this with any curry of your choice.
Bakarkhani Roti, the one we get in Old Delhi is comparatively bigger in size, but here I have reduced its size so that its convenient to eat and easy to make.
Step by Step Recipe
Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds, and yeast in a bowl.
Add milk slowly and knead to make a soft Chapati like dough.
Knead the dough for 4-5 minutes.
Cover and keep aside for 1 hour.
Divide the dough into 8 equal balls.
Take one ball and roll to make a 4 inch circle.
Apply some ghee on top and fold to make a semicircle.
Apply some more ghee and fold to make a triangle. Now fold this triangle to make a round again.
Roll the round to .5 mm thickness and prick it with a fork all over.
Arrange on a baking sheet. Preheat the oven to 200 degrees C on Grill mode.
Make all the bakarkhani in the same way and grill for 10-12 minutes till slightly browned from top. Remove from oven and apply ghee on top. Serve hot with any curry of your choice.
- ½ kg Maida
- ¼ cup Fine Sooji
- ¼ cup Ghee (Plus more)
- ½ cup Sugar
- ½ teaspoon Salt
- 1 teaspoon Cardamom Powder
- 1 Egg
- 1 tablespoon Poppy Seeds
- 2 teaspoon Active dry yeast
- Milk to knead the dough
- Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds and yeast in a bowl.
- Add milk slowly and knead to make a soft Chapati like dough.
- Knead the dough for 4-5 minutes.
- Cover the dough and keep aside for 1 hour.
- Divide the dough into 8 equal balls.
- Take one ball and roll to make a 4 inch circle.
- Apply some ghee on top and fold to make a semicircle.
- Apply some more ghee and fold to make a triangle.
- Now fold this triangle to make a round again.
- Roll the round to a .5 mm disc and prick it with a fork all over.
- Arrange the discs on a baking sheet.
- Pre heat the oven to 200 degrees C.
- Bake for 10-12 minutes till slightly browned from top.
- Remove from oven and apply ghee generously on top.
- Serve hot with any curry of your choice.