Rava + Pav (Bread) Bhakri.

Rava + Pav (Bread) Bhakri .... with Chutney, Veg. Pickle and Ginger Tea ...........

How I came about preparing this bhakri ........

Aaiyyo Deva ..... again left over bread..... hubby says eeekss bread usli nakka meaning a big 'NO' ........ bread bond ??? na na ..... too oily ...... Bread fried with butter ...... kasane monu lekla ...... hanva british ve? OK toast up and run in mixie ... break crumbs ready of coating ........but that soaks up oil ....... Why is it so difficult to please anybody ....... too many farmaish .... Scratched my head thinking what can be done with this bread ??? Result was loss of hair ..... hey Ram ........ kya karu ...... bread looked glummily at me ....... I said ... What ?? It winked and said come on think ..... be a good gal .... use me to try out something different, healthy, yummy ...... I said chal hatH .... zaida bolega to dustbin me dalegi ...... am i dreaming or did i see the bread feeling weepy ........ OK OK don't cry I said ....... opened the fridge ..... and kept looking in ........ Rava was looking at me with great expectation ...... brought him out .......... and rest is history ......... so here comes to birth ....... Rava + Pav (Bread) Bhakri ....... which was really too good. The Golden Tip here is do not chuck out the poor left over bread ...... health wise it's better than having a bread as it is coz. i have used rava along here..... Ok come on chill friends. i know by now all off you are yawning at such a long write up ....

Now for the Recipe : Keep the Pav / Bread in the fridge overnight this ensures you get fine crumbs when you crumble them to fine rava texture. I cut them to large chunks and gave it a run in the mixer to get fine crumbs.

Take a bowl, add 2 cups of rava, 2 cups of bread crumbs, 2 tblsp of curds, 3-4 green chillies cut to fine pieces, salt to taste, 1 tblsp of Atta (Wheat powder), 1 tblsp grated ginger, a few leaves of curry leaves also cut finely. Add some finely chopped coriander leaves (Optional). Mix well and add 3 cups of water to make a very thick batter. Add more or less water depending upon the rava. 

The texture should be that of bhakri, you should be able to take a lump of it on your hands and pat it on the hot tawa into a nice round bhakri shape.

Heat tawa, when hot lower heat, apply some oil and spread it on tawa, Take some batter forming it into a ball with hands, put it on the centre of the tawa and gently spread it, by patting it over with wet hands to make a nice round bhakri. 

 Pour oil on sides of the bhakri and a few drop on the top of it. Cook on medium heat till almost done. Now flip over and cook the other side also. 

The process of making each bhakri will take around 5-7 minutes. Do not cook on high heat, as the bhakri will get burnt and not cooked within. Repeat with the remaining batter. Serve hot with home made butter, pickle or chutney. You can serve it with Dalitoy too.

The size of the batter depends on individuals liking, some make it small of poori size while some make it of around 5-6 inch diameter size. Prepare bhakri's of size whichever is suitable to your liking.