Bhakose the traditional breakfast snack of UP

Things are famous in UP by filling them, sometimes even forgetting to count.  Keeping this in mind, today we are going to make Bhakose.  They are also known as Gojha, Pangozha and Dal Fara.  It is one of the famous breakfast dishes of UP.  It is made from gram dal and flour.  They are also very tasty to eat, today we are going to make Bhakose with a very easy recipe.


Ingredients for Bhakose


For Dough


Wheat Flour - 1 cup (150 grams)

Semolina - ¼ cup (45 grams)

Salt - ½ tsp

Desi Ghee - 1 tsp


For Stuffing


Chickpeas - ½ cup (100 grams)

Black Gram - 2 tbsp (25 g)

Green Chilli - 2-3

Ginger - 1 inch

Fresh Peas - ¼ cup

Capsicum - ¼ cup chopped

French Beans - ¼ cup chopped

Salt - ¾ tsp

Red Chilli - ½ tsp grounded

Turmeric Powder - ½ tsp

Coriander Powder - 1 tsp

Dry Mango Powder - ½ tsp

Garam Masala - ¼ tsp

Asafoetida - 1 pinch

Coriander Leaves - 2-3 tbsp


For Tadka


Desi Ghee - 2 tsp

Black Mustard - ½ tsp

Cumin Seeds - ½ tsp

Curry Leaves - 15-20

Salt - 2 pinch

Red Chilli - ¼ tsp, grounded


Process of making dough for Bhakosa


Put 1 cup (150 grams) of wheat flour, ½ cup of semolina, ½ tsp of salt and 1 tsp of ghee (oil can also be used instead of ghee) in a bowl.  Mix them well and knead a soft dough by adding little by little water.  After kneading the dough, keep it covered for 20 minutes.


Process of making stuffing for Bhakosa


Wash and soak ½ cup of chana dal and 2 tbsp of urad dal for 2 hours.  When the time is up, put soaked chana dal, soaked urad dal, 2-3 green chilies and ½ inch of ginger in a mixer jar and grind it lightly.  While grinding the lentils, stir the mixer intermittently, stop stirring once, twirl the dal with a little spoon and then stir again.  By this the dal will grind well.


Grind them and take them out in a bowl.  Now add ¼ cup of peas, ¼ cup of finely chopped capsicum, ¼ cup of finely chopped french beans, ¾ tsp of salt, ½ tsp of crushed red chilli, ½ tsp of turmeric powder, 1 tsp of coriander powder, ½ tsp of amchur powder, ¼ tsp of garam masala, 1 pinch of asafoetida and 2-3 tbsp of green coriander.  Mix this mixture well, stuffing will be ready.


Process of filing Bhakosa


Take a little ghee in your hand and mash the dough well.  Now cover water in a pan and let it heat up.  Now break small balls of dough.  Take one ball, remember that in the meantime keep the rest of the dough covered, otherwise the dough will dry out.  Make a round dough like a peda and roll out the size of the poori, remember to roll it as thick as a paratha.


Now keep the bottom side up and keep about 1-1.5 spoons of stuffing in the middle, fold it like a gujiya, close it and stick it on its side.  Similarly prepare all the bhakose by filling them.


Process of boiling Bhakosa


Put these bhakos in the pan which was kept for boiling water, as many as can be put in the pan.  Then cover the pan and cook the bhakosa for 4-5 minutes.  When they float up, turn them one by one and cover the pan from the back.  Remember, the flame will remain strong all the time and the water should also be kept boiling, the pan should not be covered completely, it has to be kept slightly open.  After cooking them like this for 15 minutes, take them out in a sieve, drain them and cool them.  Similarly boil the rest of the bhakose.


Process of frying Bhakosa


Now cut into two or three pieces the fritters which were kept on the sieve to cool down.  Cool the rest and cut them in the same way.  Now put 2 tsp of ghee in a pan and heat it.  Put ½ tsp of mustard seeds in hot ghee and let them crackle a bit.  After this, add ½ tsp of cumin and 15-20 curry leaves and fry the spices on a very low flame.


Now add chopped bhakose, 2 pinch salt and ½ tsp of crushed red chili and fry them while stirring them lightly.  Fry them while stirring them in a while till the coating of spices comes on them, meanwhile the flame will also remain medium.  When they are fried well, take them out, in this way the bhakos will be ready.  Serve them with green chutney, tomato sauce and mayonnaise and enjoy their taste.




The bhakosa has to be rolled as thick as the whole paratha.

To boil the bhakosa, the water should be boiling all the time.

Bhakose the traditional breakfast snack of UP



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