📝 About This Recipe
A beloved treasure of Old Dhaka and Kashmiri culinary heritage, this version of Bakarkhani is deep-fried to achieve a level of shatteringly crisp perfection that baked versions simply can't match. These thick, round discs are defined by their intricate, buttery layers and a subtle hint of saffron and cardamom. Traditionally enjoyed as a savory-sweet snack, they offer a nostalgic crunch that pairs exquisitely with a warm cup of spiced tea.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Salt
- 1 tablespoon Sugar (superfine)
- 3/4 cup Warm water (adjust as needed for a stiff dough)
- 2 tablespoons Ghee (melted, for the dough)
The Layering Paste (Sata)
- 1/2 cup Ghee (solidified or semi-soft)
- 3 tablespoons Rice flour (creates extra crispness)
- 1/2 teaspoon Green cardamom powder (freshly ground)
- 1 pinch Saffron strands (crushed)
For Frying and Finishing
- 3 cups Vegetable oil (for deep frying)
- 1 tablespoon White sesame seeds (for topping)
- 1 teaspoon Nigella seeds (optional)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar until well combined.
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2
Add 2 tablespoons of melted ghee to the flour mixture. Rub the ghee into the flour using your fingertips until the texture resembles coarse breadcrumbs.
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3
Gradually add warm water, a little at a time, and knead into a smooth, firm, and non-sticky dough. This should take about 8-10 minutes of vigorous kneading.
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4
Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.
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5
While the dough rests, prepare the 'Sata' (layering paste) by mixing the semi-soft ghee, rice flour, cardamom powder, and crushed saffron in a small bowl until it forms a creamy, aerated paste.
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6
Divide the rested dough into 8-10 equal-sized balls. Roll each ball out into a very thin, almost translucent rectangular sheet on a lightly floured surface.
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7
Spread a thin, even layer of the prepared ghee-rice flour paste over the entire surface of the rolled-out sheet.
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8
Roll the sheet tightly into a long log (like a Swiss roll). Then, stretch the log slightly and coil it into a spiral shape, tucking the end underneath.
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9
Flatten the coiled spiral gently with your palm, then use a rolling pin to roll it into a circle about 1/2 inch thick and 4 inches in diameter.
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10
Use a knife or fork to prick the surface of the disc or make 2-3 deep parallel slits; this prevents the Bakarkhani from puffing up like a puri and ensures it stays dense and crispy.
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11
Press a few sesame seeds and nigella seeds onto the top of each disc firmly so they adhere during frying.
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12
Heat the vegetable oil in a deep frying pan over medium-low heat. The oil should not be smoking hot; a low temperature is key for internal flakiness.
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13
Carefully slide 1 or 2 discs into the oil. Fry slowly for 4-5 minutes per side, turning occasionally, until they turn a deep golden brown and feel light and hard to the touch.
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14
Remove with a slotted spoon and drain on paper towels. They will become even crispier as they cool.
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15
Allow to cool completely before storing in an airtight container to maintain that signature crunch.
💡 Chef's Tips
The secret to the perfect crunch is the temperature of the oil; if it's too hot, the outside will burn while the inner layers remain raw and doughy. Using rice flour in the layering paste (Sata) is a pro-tip that ensures the layers stay distinct and shatteringly crisp. Don't skip the resting time for the dough; it makes the rolling process much easier and prevents the dough from snapping back. For an even richer flavor, you can fry the Bakarkhani in a mix of 50% oil and 50% ghee. Always prick the dough thoroughly before frying to ensure the heat penetrates the thick layers evenly.
🍽️ Serving Suggestions
Serve warm with a steaming cup of Masala Chai or Kashmiri Kahwa for the ultimate afternoon snack. Pair with a side of sweet Semolina Halwa (Suji Ka Halwa) for a classic Mughlai breakfast experience. Enjoy alongside a spicy mutton or chicken korma; the crispy texture is a fantastic contrast to rich gravies. Drizzle with a little honey or condensed milk for a quick and decadent dessert. Serve as a base for a 'Bakarkhani Chaat' by topping with sweetened yogurt, tamarind chutney, and pomegranate seeds.