Sindhi Kutti | Bhori | Bhorat | How to make Bhori kutti | Recipe to make Kutti with step by step instructions

This 4 ingredient Sindhi Kutti | Bhori | Bhorat is a traditional breakfast recipe that is a sweet preparation.

It’s made by mixing together freshly cooked chapatis/rotis/whole wheat flatbread that are crumbled with finger tips and mixed with lots of ghee and sugar.

It is typically served hot and is considered a great energy food for young children. Although, it’s relished equally by adults also.

Serve this along with roasted Sindhi papad and some pickle onbthe side for a hearty breakfast.

For more Sindhi breakfast recipes do check out the following recipes on the blog-

Sindhi Dal pakwan

Papad paratha

Sindhi kali mirch koki

Sindhi koki

Moong dal paratha

Moong dal sandwich

My childhood favorite, Sindhi Kutti | Bhori | Bhorat

This brings back the memories from my  childhood when mom used to prepare it with so much love.

Now when I make Bhori for my children, I  understand how many times my mother would have burnt her fingers, without any complaints while preparing this delicacy that we loved so much.

Print Recipe

Sindhi Kutti | Bhori | Bhorat

This 4 ingredient Sindhi Kutti | Bhori | Bhorat is a traditional breakfast recipe that is a sweet preparation. It's made by mixing together freshly cooked chapatis/rotis/whole wheat flatbread that are crumbled with finger tips and mixed with lots of ghee and sugar. It is typically served hot

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: Sindhi, Indian

Keyword: bhorat, bhori, sindhi breakfast kutti, sindhi kutti

Servings: 2

Author: Lata Lala

Ingredients

• 1 cup Wheat flour
• 1 tbsp Ghee for moyan while kneading the flour
• As required Water to knead the flour
• 3-4 tbsp Sugar
• 2 tsp Ghee to make chapati
• 2 tsp Ghee for making kutti/ bhori / bhorat

Instructions

• In a big bowl mix the flour along with ghee moyan in a bowl. Rub with your fingers well to incorporate ghee in the flour.
• Next, add the required amount of water and knead to a stiff dough. Rest it for 10 minutes.
• Pinch a big size ball, roll it into small circle, apply 1 tsp ghee/clarified butter and fold by pinching sides. Now make a semi thick chapati (Flatbread) and place on hot tawa to roast.
• Roll into medium thick chapati and keep aside.
• Heat a skillet/tawa and roast the chapati on slow to medium heat until done and brown on both sides.
• Immediately transfer this chapati/roti on to rolling board, apply 1 tsp ghee and smash with rolling pin. Repeat this 3 to 4 times.
• Now take this roughly torn chapati in a big bowl. Rub in between your palms to make small pieces.
• Keep doing that until it resembles to bread crumbs. Make sure to do the whole process while the chapati is hot.
• Transfer this into a pan. Add sugar and ghee, mix well once again. Switch on the flame, just warm this bhorat. If required add some more ghee.
• Serve hot along with roasted papad and pickle on the side.

Notes

1. Make sure to crumble the chapati while its hot off the tawa. If cooled, it will become difficult to get the desired results.

2. This bhorat can be made using jaggery also. The amount depends upon your preference for sweetness. I would recommend to use jaggery powder for the desired results.

3. If you wish to serve this kutti/bhori garnished with nuts then go ahead and sprinkle some slivered nuts like cashews, pistachios or almonds one the top. I do sometimes.

4. Adding few strands of saffron while doing the crumbling process adds richness to the dish. I do that sometimes.

5. We always make this bhorat using Ghee/clarified butter however you may use oil also.

6. This bhori tastes best when topped with homemade white butter

Step by step instructions and pictorial presentation to make Sindhi Kutti | Bhori | Bhorat

In a big bowl mix the flour along with ghee moyan in a bowl. Rub with your fingers well to incorporate ghee in the flour.

Next, add the required amount of water and knead to a stiff dough. Rest it for 10 minutes.

Pinch a big size ball, roll it into small circle, apply 1 tsp ghee/clarified butter and fold by pinching sides. Now make a semi thick chapati (Flatbread) and place on hot tawa to roast.

Roll into medium thick chapati and keep aside.

Heat a skillet/tawa and roast the chapati on slow to medium heat until done and brown on both sides.

Immediately transfer this chapati/roti on to rolling board, apply 1tsp ghee and smash with rolling pin. Repeat this 3 to 4 times.

Now take this roughly torn chapati in a big bowl. Rub in between your palms to make small pieces.

Keep doing that until it resembles to bread crumbs. Make sure to do the whole process while the chapati is hot.

Transfer this into a pan. Add sugar and 2 tsp ghee, mix well once again. Switch on the flame, just warm this bhorat. If required add some more ghee.

Serve hot along with roasted papad and pickle on the side.

Notes

1. Make sure to crumble the chapati while its hot off the tawa. If cooled, it will become difficult to get the desired results.

2. This bhorat can be made using jaggery also. The amount depends upon your preference for sweetness. I would recommend to use jaggery powder for the desired results.

3. If you wish to serve this kutti/bhori garnished with nuts then go ahead and sprinkle some slivered nuts like cashews, pistachios or almonds one the top. I do sometimes.

4. Adding few strands of saffron while doing the crumbling process adds richness to the dish. I do that sometimes.

5. We always make this bhorat using Ghee/clarified butter however you may use oil also.

6. This bhori tastes best when topped with homemade white butter.

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