Bhakri
Jinis | Bread |
---|---|
Panggonan asal | India |
Tlatah utawa praja | Maharashtra, Gujarat, Malwa, Central India, Rajasthan and Goa |
Woworan pokok | Flour |
Buku masakan: Bhakri Médhia: Bhakri |
Bhakri ( bhākri, bhakkari ) minangka roti bunder sing asring digunakake ing masakan negara bagian Maharashtra, Gujarat lan Goa ing India, bebarengan karo sawetara wilayah India sisih kulon lan tengah, kalebu wilayah Rajasthan lan Malwa lan Karnataka ing India Selatan. Bhakri sing disiapake nggunakake gandum luwih kasar tinimbang chapati gandum biasa. Bhakri bisa alus utawa teksture alus, padha karo khakhra babagan atose. [1] Jinis millet sing beda ( jowar, bajra, nachni ) minangka pari-parian sing umum digunakake kanggo nggawe bhakris. Bhakris millet iki misuwur ing wilayah dataran tinggi Deccan ing India ( Maharashtra lan Karnataka Lor ) uga wilayah Rajasthan semi-garing. [2] [3] Ing wilayah pesisir Konkan lan Goa ing sisih kulon India lantai beras digunakake kanggo nggawe bhakri.
Rujukan[besut | besut sumber]
- ↑ Taylor Sen, Colleen (2004). Food Culture in India. Greenwood Publishing Group. kc. 41. ISBN 0-313-32487-5. Dibukak ing 2009-02-09.
- ↑ Rais Akhtar; Andrew Thomas Amos Learmonth (1985). Geographical Aspects of Health and Disease in India. Concept Publishing Company. kc. 251. GGKEY:HH184Y8TYNS.
- ↑ Khatan, Asha. Epicure's Vegetarian Cuisines of India. Popular Prakashan. kc. 57. ISBN 81-7991-119-5. Dibukak ing 2009-02-09.