Gakar

This is the first time, I am writing about some recipe from MP (Madhya Pradesh) cuisine, and that is the very popular Gakar. I learnt this from my mom in law. My hubby has some strands of origin from MP and hence my mom in law has mastered all the recipes from this state. More recipes will follow soon.

Gakar is a kinds of Indian bread which is complimented with the delicious Pitla. It is served togather as Pitla-Gakar. It can also be had with chutneys or any other gravies.

The Pitla recipe can be found at the below link.
Pitla Recipe

Below is the recipe of Gakar

Ingriedients:

Wheat flour - 4 cups

Ajwain/ Carom seeds - 1 teaspoon

Salt

Water

Oil

Procedure:

1. In a mixing bowl, add the 4 cups of wheat flour, 2 teaspoon salt and 1 teaspoon ajwain. Add sufficient water and knead it to form a dough. Add 1 tablespoon oil while kneading the dough. Cover it and keep it for half an hour. The dough should not be very soft, it should be like the one we knead for preparing Puris.

2. Make medium sized balls of the dough.

3. Next take the rolling board and roll it to form a small tikki. The size of it should be less than that of puri but slightly bigger than that of tikki. Also it should not be as thin as chapathi but slightly thicker that it. Roll four of these balls and keep it ready. While rolling, do not use wheat flour like the way we prepare chapathi. It should be similar to puri preparation. The kneaded dough should be such that gakhar can be easily rolled without sticking to the rolling board.

4. Take a pan and keep it on a low flame.

5. Add the rolled Gakhars on it. All the four rolled gakhars will fit on the tava.

6. Keep it for 2-3 minutes on low flame. Next turn all of them on the other side and keep it on medium-low flame for 3-4 minutes.

7. Finally one by one, place it on the gas stove on a high flame. They should open like Puris or Fulkas.

8. Transfer them to a casserrole and top it with loads of ghee.

The delicious Gakar is ready.

Serve the hot Gakar with hot delicious Pitla and Thecha.