Q. What is the famous dish of the Parsi people?

A: Akuri is one of the most famous Parsi dishes. It is a soft and creamy scrambled egg recipe cooked with onions, tomatoes, herbs, and spices, served with bread or pav.

Q. Do Parsi people eat eggs?

A: Yes. Eggs are an important part of Parsi cuisine and are commonly eaten in many dishes, especially at breakfast. They are also used in snacks, puddings, and garnishes.

Q. What do Parsi people eat for breakfast?

A: Parsi breakfasts often include akuri, sali par eedu, bread, pav, toast, and tea. Egg dishes are popular because they are quick, filling, and traditional in many Parsi homes.

Written by

Neelanjana Mondal

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Khapli Wheat
Parsi Bhakhra
Recipe: Healthy Tea-Time Snack

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Quick Summary

The Parsis love their fried treats, and bhakhra is one of them, deep-fried with a crusty outside and a cake-like inside. It is a popular tea-time snack made with flour, semolina, sugar, eggs, and spices such as cardamom and nutmeg. Some recipes use ‘taari’ (palm wine) to aerate the dough for this snack. The best part about swapping bhakra is that it already uses whole wheat flour, and khapli atta is a whole wheat atta, but with some variations that affect its behaviour when making the dough.

Deep Dive

Parsi bhakhra, made with khapli wheat flour or other flours, is a deep-fried snack of the Zoroastrian Parsi community in Gujarat and Mumbai, descended from Persian settlers who brought their culinary traditions to the Indian subcontinent. In its traditional form, it's described as a round, thick, biscuit-like bread, crusty on the outside and soft inside, made from whole-wheat flour, semolina, yoghurt, eggs, and ghee. It sits among a wider family of popular Parsi snacks that also includes batasa (tea biscuits) and dar ni pori (sweet lentils in pastry).

It's a tea-time staple, and walk through Udvada, one of the most significant Parsi pilgrimage towns, and you'll find bhakhra sold fresh alongside other community specialities, while at home, a steel dabba of bhakhra is rarely far from the kitchen counter.

Why Make Khapli Wheat Bhakhra?

Khapli wheat flour is one of the oldest cultivated wheat varieties in the world, grown in parts of Maharashtra and Karnataka. It's recognised for a different gluten structure – lower in gliadin and higher in glutenin, two important protein components that contribute to the gluten network that's important for elasticity and rise. This atta also has a lower glycaemic index than modern wheat, making it suitable for those managing their blood sugar. It is not gluten-free, but it is easier on the digestive system.

Quality khapli atta, like Aashirvaad Chakki Khapli Atta, has something that maida or whole wheat atta lacks, or rather is low in. Khapli wheat has a higher nutritional density, with more fibre and protein, along with iron and vitamin B1. For a fried snack like bhakhra, that translates to a slightly denser snack with a nuttier, earthier flavour than the all-purpose or whole-wheat flour used in the OG recipe. Because khapli's gluten is a tad different, the dough benefits from a bit more hydration and a longer rest time.

Khapli Wheat Bhakhra Recipe

This recipe makes roughly 15 to 18 medium bhakhras.

Ingredients

Aashirvaad Chakki Khapli Atta: 2 cups
Semolina (rava): 1/2 cup
Sugar, or jaggery powder: 1/3 cup
Ghee (melted): 2 tablespoons
Baking powder: 1/2 teaspoon
Cardamom powder: 1/4 teaspoon
Nutmeg powder: A pinch
Yoghurt: 2 tablespoons
Egg (beaten, optional): 1
Salt: A pinch
Oil, for deep frying

Method

Whisk the khapli wheat flour, semolina, baking powder, cardamom powder, nutmeg and salt in a large bowl.
Make a well in the centre and add the sugar, melted ghee, yoghurt and beaten egg.
Mix into a stiff dough, adding milk a tablespoon at a time only if it feels too dry. Knead for 5 to 6 minutes until smooth.
Cover the dough and rest it for 2 to 3 hours at room temperature, or overnight in the refrigerator. This resting time matters more with khapli flour, since its gluten takes longer to relax than that of regular wheat.
Divide the dough into walnut-sized balls and roll each one into a thick disc, about half a centimetre thick.
Heat oil in a kadhai over medium heat. The oil is ready when a bit of the dough rises when added to the oil, without immediately browning.
Fry the bhakhris in batches, spooning the hot oil over them as they cook. They should be golden brown on both sides, taking about 8 to 10 minutes per batch.
Drain on paper towels and cool completely before storing.

Tips to Knead the Perfect Bhakhra Dough

Keep the bhakhri dough stiff, not soft, as a softer dough absorbs more oil and turns greasy when fried.
Khapli wheat's gluten structure is weaker, so it needs ample resting time, or the bhakhra will turn out tough.
Use room-temperature ghee and yoghurt so they don’t form lumps.
Add liquid components gradually, as khapli flour takes time to hydrate.
Roll the discs to an even thickness so each piece fries and puffs consistently.

Storage Tips and Shelf Life

Khapli wheat bhakhra should be cooled completely to room temperature before it is stored. Storing it warm will trap condensation, which softens the crust and shortens its shelf life.
If stored at room temperature, it will remain fresh for 1 to 2 weeks in an airtight steel or glass container, away from direct sunlight and moisture.
If refrigerated, it will keep well for up to a month in an airtight container; let the snacks return to room temperature or warm them before eating.
You can freeze them, but room-temperature storage is optimal for fried snacks such as bhakhri. When frozen, it will keep well for up to 2 months.
The raw dough can also be refrigerated for a day or frozen in balls, ready to be rolled and fried fresh whenever you want.

Khapli Wheat Bhakhra vs Regular Wheat Bhakhra

Properties	Khapli Wheat Bhakhra	Regular Wheat Bhakhra
Gluten structure	Lower gliadin and not gluten-free, but easier to digest	Standard modern wheat gluten can feel heavier for sensitive digestion
Glycaemic index	Lower GI, roughly 40-55, due to its complex carbohydrate structure	Higher GI, roughly 69-71 for whole wheat atta
Protein content	Around 14.5g per 100g, slightly higher than regular whole wheat	Around 14g per 100g for whole wheat atta
Texture and flavour	Slightly denser bite with a nuttier, earthier flavour	Lighter, neutral flavour, and puffed texture
Dough handling	May need more time to hydrate and need a longer rest time	Behaves predictably with the typical kneading and resting times

Khapli Wheat Parsi Bhakhra Made Easy

Parsi bhakhra has been a tea-time favourite for generations in the Indian Parsi community, for how easy it is to make and also for how it can be stored away for more tea-times to come. It is a rewarding snack to make, as with just a little patience wth the dough, the frying part is effortless. Making it with khapli wheat flour doesn't change that legacy; it just adds to better nutrition, with a nuttier flavour and is gentler on digestion.

FAQs

A: Bhakra is a common Parsi tea-time snack. It is a thick, slightly sweet, deep-fried biscuit made with wheat flour, semolina, eggs, yoghurt, sugar, cardamom, and nutmeg.