Layered Rajasthani-style flatbread slow-roasted and finished in ghee!
Gakhar is a rich, flaky, multi-layered flatbread that’s kneaded with oil and rava, slow-cooked under steam, and then deep-fried in ghee to create a golden, crispy exterior and soft layered interior. Traditionally served with robust curries like Dal-Gosht or Butter Chicken.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Dough | |||
| • | 225 | g | Wheat flour (1½ cups) |
| • | 80 | g | Rava / semolina (½ cup) |
| • | 60 | ml | Oil (4 tbsp) |
| • | 5 | g | Salt, to taste |
| • | 150 | ml | Warm water, as needed for kneading |
| For Finishing | |||
| • | 500 | g | Pure ghee (for deep frying) |
Method / Instructions
- 1. Prepare Dough: Combine wheat flour, rava, oil, and salt. Rub into a crumbly texture with a little warm water, then knead into a thick, soft, pliable dough. Cover with a damp cloth and rest for 30 minutes.
- 2. Shape Gakhars: Divide dough into tennis ball-sized portions. Roll into 6-inch circles, cut a straight slit from center to edge, roll into a cone, flatten sideways, and re-roll gently into a 4-inch round paratha.
- 3. Steam-Roast: Cook gakhars on a non-stick pan with a lid over medium-low flame for about 10 minutes, flipping and sprinkling water around them repeatedly until both sides are evenly cooked and slightly browned.
- 4. Fry in Ghee: Gently crush each roasted gakhar between palms to open inner layers, drop into hot pure ghee, and fry until golden brown. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 245 Kcal |
| πͺ Protein | 4.2 g |
| πΎ Carbohydrates | 26.5 g |
| π₯ Total Fat | 14.2 g |
| π§ Saturated Fat | 8.1 g |
| π± Dietary Fibre | 3.1 g |
| π¬ Total Sugars | 0.5 g |
| π§ Sodium | 210 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- For extra flakiness, brush melted ghee between layers before final rolling.
- You can store steamed gakhars (before frying) in the fridge for up to a day—fry fresh before serving for best texture.
Tips & Tricks
- Serve hot with hearty dishes like Dal-Gosht, Butter Chicken, or spicy dry sabzis.
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