4.50 from 2 votes

Kashmiri delicacy – a thick roti with biscuit like texture.
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Served AsBreakfast
Servings 4


  • Refined flour maida 2 cups
  • Baking powder 1/2 teaspoon
  • Salt
  • Sugar 2½ teaspoons
  • Milk 3/4 cup
  • Fresh yeast crumbled 1 tablespoon
  • Raisins 12-14
  • Charoli/chironji 1 tablespoon
  • Screw pine kewda water 1 teaspoon
  • Ghee melted 5 tablespoons
  • Almonds blanched peeled and sliced 10


  • Sieve together refined flour, baking powder and salt into a bowl.
  • Add sugar to the milk and heat in the microwave for 30-40 seconds or till the sugar melts. Remove from heat and mix.
  • Place yeast in another bowl, add 1/4 cup (50 ml) of warm water and set aside to dissolve for 3 minutes.
  • Soak raisins and chironji in ½ cup warm water and set aside for 5 minutes.
  • 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.
  • 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.
  • Preheat the oven to 240º C.
  • Divide the dough into equal portions, make balls, cover and set aside for 10 minutes.
  • Flatten balls and roll them out into oblong shapes of 1/4 cm thickness. Prick the entire surface with a fork.
  • Arrange them on a baking tray and bake in the preheated oven for 10-12 minutes.
  • Remove from oven, brush bakarkhanis with the remaining ghee and serve hot.

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4.50 from 2 votes

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Ritu Arora
Ritu Arora

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