A portion of the dough is taken and flattened into a round shape by pressing it against a flat surface. The pressing is done entirely by hand, which takes considerable skill. In contrast to how rotis are made in other parts of India, a rolling pin is not used. The ideal bhakri should be of uniform size and thickness, which may take years of hands-on experience to perfect.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Ankita Jain

Publisher

• Jio Institute

Stichwort

• Koli
• Mumbai
• Mumbai Archive Project
• Culinary history
• Bhakri

Ort

• Mumbai

Resource type

• Image

Rights statement

• http://rightsstatements.org/vocab/InC/1.0/