Bakarkhani | How to make Bakarkhani

By Rita Arora  |  28th Feb 2017  |  
4 from 2 reviews Rate It!
  • Bakarkhani, How to make Bakarkhani
Bakarkhaniby Rita Arora
  • Prep Time


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  • Serves





About Bakarkhani Recipe

Kashmiri delicacy – a thick roti with biscuit like texture.

Bakarkhani is delicious and authentic dish. Bakarkhani by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Bakarkhani is liked by most people . The preparation time of this recipe is 59 minutes and it takes 10 minutes to cook it properly. Bakarkhani is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bakarkhani. Bakarkhani is an amazing dish which is perfectly appropriate for any occasion. Bakarkhani is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bakarkhani at your home.


Ingredients to make Bakarkhani

  • Refined flour 2 cups
  • Baking powder 1/2 teaspoon
  • salt to taste
  • sugar 2½ teaspoons
  • Milk 3/4 cup
  • Dry yeast 1teaspoon
  • raisins 12-14
  • Charoli/chironji 1 tablespoon
  • Screw pine (kewda) water 1 teaspoon
  • ghee melted 5 tablespoons
  • almonds blanched, peeled and sliced 10

How to make Bakarkhani

  1. Sieve together refined flour, baking powder and salt into a bowl.
  2. Add sugar to the milk and heat in the microwave for 30-40 seconds or till the sugar melts. Remove from heat and mix.
  3. Place yeast in another bowl, add 1/4 cup (50 ml) of warm water and set aside to dissolve for 3 minutes.
  4. Soak raisins and chironji in 1/2 cup warm water and set aside for 5 minutes.
  5. Make a well in center of the sieved flour, add sweetened milk, screw pine water and dissolved yeast and mix to make soft dough. Cover with a damp cloth and set aside for 10 minutes.
  6. Gradually add 3 tablespoons of melted ghee to the dough and knead till it gets incorporated into the dough. Add almonds, raisins and chironji. Knead, cover and keep it in a warm place for 30 minutes to allow the dough to rise.
  7. Preheat the oven to 230º C.
  8. Divide the dough into equal portions, make balls, cover and set aside for 10 minutes.
  9. Flatten balls and roll them out into oblong shapes of 1/4 cm thickness. Prick the entire surface with a fork.
  10. Arrange them on a baking tray and bake in the preheated oven for 10-12 minutes.
  11. Remove from oven, brush bakarkhanis with the remaining ghee and serve hot.

Reviews for Bakarkhani (2)

Preeti Gurung2 years ago

This is a truly Authentic Kashmiri recipe, always wanted to try it, thanks!

sana Tungekar2 years ago

Nice one

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