Low Sodium Bhakri
Discover the wholesome goodness of *Low Sodium Bhakri*, a traditional Indian flatbread with a healthier twist. Crafted with a blend of nutrient-rich whole wheat and jowar (sorghum) flour, this recipe is perfect for those seeking a heart-friendly, low-sodium option without compromising on flavor. Infused with carom seeds (ajwain) for a subtle, aromatic kick, the dough is kneaded to perfection with a touch of olive oil for added suppleness. Rolled out into thin, rustic discs, these bhakris cook to golden perfection on a skillet, offering a delightfully chewy texture with hints of crispness. Quick to prepare and requiring minimal ingredients, these versatile flatbreads pair beautifully with your favorite curry, lentils, or chutneys for a nourishing, satisfying meal. Whether you're watching your sodium intake or simply exploring healthier Indian staples, this recipe is a must-try addition to your kitchen repertoire!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Jowar (sorghum) flour
- 0.25 teaspoons Salt (optional)
- 0.5 teaspoons Carom seeds (ajwain)
- 0.75 cups Water
- 1 tablespoons Olive oil
Instructions
In a large mixing bowl, combine whole wheat flour, jowar flour, salt (if using), and carom seeds. Mix well to ensure the flours and seeds are evenly distributed.
Gradually add water to the flour mixture, stirring continuously until it forms a dough. The dough should be soft and pliable, but not sticky. Adjust the water quantity slightly if needed.
Add olive oil to the dough and knead it for another 5 minutes. This will make the dough smooth and prevent it from sticking.
Divide the dough into 8 equal portions and roll each portion into a ball.
On a lightly floured surface, flatten each dough ball into a disc about 5 to 6 inches in diameter using a rolling pin to form a thin circle.
Heat a non-stick skillet or tawa over medium heat.
Place one bhakri on the skillet and cook for about 2 minutes or until small bubbles appear on the surface.
Flip the bhakri using a spatula and cook for another 2 minutes until the other side is golden brown.
If you prefer a crisper texture, lightly press the edges and center with a cloth while cooking. You may see some puffing, which is normal.
Repeat the cooking process with the remaining dough balls.
Serve the low sodium bhakris warm with your choice of curry or side dish.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 0.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
