Looking for Bakarkhani recipe

February 5, 2008

I am looking for a recipe for my Father called Bakarkhani (Baqar Khani) He was talking to his sister about it from when they were living in India and sourouding areas. He’s been looking for the recipe but has had some trouble.
Any help or information on where to find the recipe would be greatly apreciated.
Thankyou for your time.
Leanne Clark  lec179@hotmail.com


12 Responses to “Looking for Bakarkhani recipe”

  1. shoaib Says:

    Bakar Khani (Green cardamom-flavoured leavened bread) recipe
    3 cups (300 g) 11 oz Refined flour (maida)
    1 cup (100 g) 3 1/2 oz Semolina (suji)
    3 tbsp (60 ml) 2 fl oz Milk
    2 tbsp (30 g) 1 oz Ghee
    3 tsp (6 g) Green cardamom (choti elaichi) powder
    2 tsp (4 g) Ginger powder (sonth)
    7 tsp (20 g) Sugar
    2 tsp (8 g) Salt
    Water as required
    5 tbsp (100 g) 3 1/2 oz Butter

    1. Mix the refined flour, semolina, milk, ghee, green cardamom powder, dry ginger powder, sugar, and salt thoroughly.

    2. Gradually, add water and knead into a smooth dough. Divide the dough equally into 8 portions and shape each into balls. Roll out each ball into a 6″ diameter.

    3. Cook in a tandoor or a griddle (tawa) until brown on all sides.

    4. Remove from the tandoor or griddle, smear butter and serve hot.

    serving amount
    serves: 4

  2. Rumibaba Says:

    O’Great..there goes the secret out…Way to go mammu…

  3. arshad Says:

    this is the original recipe. what about the talab kenar version?

  4. Nisa Says:


  5. Nisa Says:


  6. ali Says:

    plz moja bata da ka is ko oven me bhi bake kar sakta hai

  7. Ravi Says:

    Ths is nt th actual reciepe ,We have to add eaest in to it.

  8. Abid Says:

    I agree with everyone. It is not the original recipe. The best bakar khani bread u will ever taste is in Dhaka, Bangladesh; near the Lalbagh Fort. When I was young, I used to hold my fathers hand and visit this shop in the morning and watch them make it. I am now 61 years old. The Old man passed away in 1984 a year before my father. Now his son carries on the business. Last I visited this shop was in 1993. As far as I remember he never used semolina, cardamon or zinger. The art is in how many folds you can apply before rolling the bread flat. It gives you that flaky powdery texture. Also he used to sprinkle a solution of sugar mollasses to give that golden colour. The smoke from the charcoal adds that lovely flavour. Only about 15 families in Dhaka carry on this business and guard the recipe for commercial reason.

  9. Tasnuva Says:

    Mr. Abid….thank you very much for sharing the story. I miss dhaka too.

  10. Tasnuva Says:

    Mr. Abid is right

  11. Maria Says:

    wow. I grew up in Pakistan and what we call baqarkhanir is more like a crispier croissant than anything else, a phyllo pastry which has been baked to perfection in a tandoor. This recipe looks more like a layered paratha. I think Kashmiri Bakarkhani is very similar to the Pakistani one…

  12. sunny singh Says:

    what ‘s original recipe?

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