Urmila, who works at the stall, thoroughly kneads the dough to ensure that the rice flour is evenly mixed with water. Kneading helps to develop the gluten in the rice flour, which gives the bhakri its texture and makes the dough supple and soft, which allows it to stretch.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Ankita Jain

Publisher

• Jio Institute

Stichwort

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

Ort

• Mumbai

Resource type

• Image

Rights statement

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