Bakarkhani Roti Recipe
Bakarkhani Roti is a mildly sweet, tandoori bread from Mughlai cuisine that remains popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat for the taste buds. Make it at home using my easy recipe.
Servings: 8 people
Ingredients
- 500 grams all-purpose flour (maida)
- ¼ cup fine semolina (sooji)
- ¼ cup melted ghee plus more for rolling and slathering over ready roti
- ½ cup granulated white sugar
- ½ teaspoon salt
- 1 teaspoon cardamom powder
- 1 large egg
- 1 tablespoon white poppy seeds skip if not available
- 2 teaspoons active dry yeast
- milk to knead the dough approx 1 cup
Instructions
Make The Dough
- Mix flour, semolina, ghee, sugar, salt, cardamom powder, egg, poppy seeds, and yeast in a large mixing bowl (or parat).
- Add milk (approx 1 cup) little by little and knead to make a soft chapati-like dough.
- Knead the dough for 4-5 minutes.
- Cover it with a kitchen towel and keep aside for 1 hour.
Roll The Roti
- Preheat the oven to 200℃ (400℉).
- Knead the dough for a minute and divide it into 8 equal balls (approx 4.2 oz, 120 g each).
- Take one ball and roll it using a rolling pin to make a 4-inch circle. Keep the remaining dough balls covered with a cloth to prevent them from drying.
- Brush ½ teaspoon of ghee on top of the circle and fold to make a semicircle.
- Apply ¼ teaspoon of ghee on the top of the semi-circle and fold to make a triangle.
- Now fold this triangle to make a smooth round again.¼
- Roll the round to make a 6-inch circle (¼-inch thick) and prick it with a fork all over.
- Use a little dry flour while rolling if the dough is sticking to the work surface.
- Note – Bakarkhani that we get in Old Delhi is much bigger in size, but here I have reduced its size so that it’s convenient to eat and easy to make.
- Arrange the rounds on a baking sheet in a single layer.
Bake The Roti
- Place the tray in the middle rack of the oven and bake for 10-12 minutes until the roti is golden brown on top.
- Remove Bakarkhani from the oven and brush generously with ghee. Serve hot with any curry of your choice.
- Make all the roties in the same manner.
Video
Notes
Do not replace ghee with oil, the roti will not taste good.
If white poppy seeds are not available, then you can skip them in the recipe.
Nutrition
Calories: 362kcal | Carbohydrates: 65g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 156mg | Potassium: 102mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Calcium: 28mg | Iron: 3mg
