Recipe for Bhakra - A Traditional Parsi Tea-Time Delight

When it comes to traditional Indian tea-time snacks, few things are as wholesome and nostalgic as Bhakra. A beloved sweet from the Parsi kitchen, Bhakra is a deep-fried, slightly crispy, yet soft-inside biscuit-like snack made with semolina (rava/sooji) and flour. It is often prepared for special occasions, religious ceremonies, or simply to be enjoyed with a steaming cup of chai. Passed down through generations, this snack is a reminder of home, warmth, and family traditions.
In this blog, we will explore the history and cultural importance of Bhakra, the ingredients you’ll need, step-by-step preparation, some variations, and tips to make them perfect every time. By the end, you’ll not only have a detailed recipe but also an appreciation of why this dish holds a special place in the hearts of many.

What is Bhakra?

Bhakra is essentially a Parsi-style fried cookie made with a combination of semolina and wheat flour, sweetened with sugar or jaggery, and flavored with cardamom or nutmeg. Unlike other cookies or biscuits, Bhakra has a rich, slightly chewy texture because of the semolina, making it stand apart. Traditionally, it is deep-fried, though some modern recipes also bake it for a healthier version.
These golden-brown discs are a staple in many Parsi homes, especially during festive occasions like Navroze (Parsi New Year) or family gatherings. The beauty of Bhakra lies in its simplicity, its rustic taste, and its ability to stay fresh for days, making it perfect as a make-ahead snack.

Ingredients You’ll Need
To prepare Bhakra, you need simple pantry staples that come together to create magic. Here’s a list:
Dry Ingredients:
● Semolina (rava/sooji) – 1 ½ cups (fine variety preferred)

● Wheat flour (atta) – 1 ½ cups

● Sugar (powdered or castor sugar) – ¾ cup (can be adjusted to taste)

● Baking powder – ½ teaspoon

● Cardamom powder – 1 teaspoon

● Nutmeg powder – ¼ teaspoon (optional, but adds depth)

● Salt – a pinch

Wet Ingredients:
● Eggs – 2 (helps bind the dough and adds richness)

● Milk – ½ cup (or as needed for kneading)

● Ghee or unsalted butter – ¼ cup (melted, for richness)

For Frying:
● Oil or ghee – for deep frying


Step-by-Step Preparation of Bhakra
Step 1: Mixing the Dry Ingredients
In a large mixing bowl, combine semolina, wheat flour, sugar, baking powder, cardamom powder, nutmeg powder, and a pinch of salt. Mix well so that the flavors are evenly distributed. The semolina will add texture, while the wheat flour provides structure to the Bhakra.
Step 2: Adding the Wet Ingredients
Beat the eggs lightly and add them to the dry mixture. Pour in the melted ghee or butter and begin mixing. Slowly add milk, little by little, to form a firm but pliable dough. The dough should not be sticky; it should come together smoothly. Knead it for about 5–6 minutes until everything is well incorporated.
Step 3: Resting the Dough
Cover the dough with a damp cloth and let it rest for at least 2–3 hours. This step is crucial because it allows the semolina to soak up the moisture, which will give the Bhakra its signature soft-inside, slightly crisp-outside texture.
Step 4: Rolling and Shaping
After resting, divide the dough into small portions. Roll each portion into a thick circle (about ½ inch thick) on a lightly floured surface. Use a round cookie cutter, small bowl, or even a steel glass to cut out circular discs. The thickness is important because thin Bhakras will become too crisp, while thicker ones will stay soft and chewy.
Step 5: Frying the Bhakra
Heat oil or ghee in a deep frying pan over medium heat. Once the oil is hot, carefully slide in a few discs at a time. Fry them on medium-low heat to ensure they cook evenly inside out. Flip occasionally until they turn a rich golden-brown color. Remove and drain on paper towels to absorb excess oil.
Step 6: Serving
Allow the Bhakras to cool slightly. Serve them warm with a hot cup of chai or store them in an airtight container once cooled completely. They stay fresh for about a week at room temperature.

Tips for Making Perfect Bhakra
1. Consistency of Dough – The dough should not be too soft or sticky. Add milk gradually to achieve the right texture.

2. Resting Time – Do not skip resting the dough; it helps in proper absorption and gives Bhakras their unique bite.

3. Frying Temperature – Fry on medium heat; if the oil is too hot, Bhakras will brown quickly from the outside but remain raw inside.

4. Flavoring – Cardamom and nutmeg are classic, but you can add a little vanilla essence for a twist.

5. Sweetness – Adjust sugar based on your preference. Some families also make jaggery Bhakras, which give an earthy, rustic sweetness.


Variations of Bhakra
1. Jaggery Bhakra – Replace sugar with grated jaggery for a healthier, earthy version.

2. Dry Fruit Bhakra – Add finely chopped almonds, cashews, or raisins to the dough for extra crunch and richness.

3. Baked Bhakra – For a lighter version, bake the shaped discs in a preheated oven at 180°C (350°F) for 20–25 minutes until golden.

4. Whole Wheat Bhakra – Skip semolina and make them only with whole wheat flour for a more rustic, dense version.


The Cultural Significance of Bhakra
For the Parsi community, food is not just nourishment—it is a celebration of life. Bhakra holds a special place in Parsi households, often prepared in bulk and shared with friends, neighbors, and family. During festivals, weddings, or religious gatherings, a jar of Bhakra on the table is a sign of warmth and hospitality.
The recipe has been passed down through generations, often with small tweaks made by grandmothers and mothers to suit the taste of their families. For many, Bhakra is not just a snack but a memory of sitting around the family table, dipping these golden discs into hot chai, and sharing conversations.

Why You Should Try Making Bhakra
● Simple Ingredients: Uses everyday pantry items.

● Long Shelf Life: Perfect for travel or to store for a week.

● Cultural Connection: Lets you experience a piece of Parsi culinary heritage.

● Deliciously Versatile: Pairs wonderfully with chai, coffee, or even milk.


Conclusion
Bhakra is more than just a sweet snack—it’s a tradition that carries with it the warmth of Parsi kitchens and the love of homemade food. Whether you’re making it for a festive occasion, a family gathering, or simply to enjoy with your evening chai, Bhakra is sure to bring comfort and nostalgia to your table.
So, the next time you crave a simple yet delicious treat, try making Bhakra at home. With its golden crust, soft bite, and aromatic flavor, this humble snack will win not just your taste buds but also your heart.