You will need one large sweet potato to acquire 1.5 cups of grated roasted sweet potato flesh.
Wash and clean the sweet potato. Using the point of a knife or fork, prick its surface. Massage it with some oil.
On a very gentle fire, roast the sweet potato on open flame until it becomes tender from the inside.
Cool and remove the skin.
Grate it.
Measure 1.5 cups of loosely packed sweet potato flesh.
In a bowl add the grated sweet potato, bhakhari flour, black sesame seeds, ghee, pepper powder and salt.
Mix it well, using one tablespoon at a time bind the mix into a stiff (shortcrust pastry like) dough. If the sweet potato is moist you might not need the milk. If required, do not hesitate to more flour.
You are not required to knead the dough but bring the mix together. Kneading the Bhakhri dough is a strict no-no.
Let the dough rest for 10 minutes.
Divide the dough in 8 equal sized balls.
You will be able to get 8, 4 inch sized Bhakhri from the dough. The thickness we are looking for is 4-5 mm.
Put a clay or cast iron griddle on medium flame.
Roll the dough ball in 4 inch discs.
Simultaneously cook the Bhakhri on a gentle flame.
The Bhakhri requires special cooking skills. One has to be gentle with the flame. First each side has to be cooked till tiny spots appear. After this each side has to be pressed with a kitchen towel until it crisps up and turns in to beautiful pinkish brown on both the sides.
Never stack hot Bhakhri. Allow them to cool on a wire rack or inverted sieve and stack once the Bhakhri have cooled completely.
Enjoy with cup of chai.
