How to Make Bakherkhani Thool

The bakherkhani is (may be made thin, crisp and melt down in mouth -- or may be a "puff pastry") a specialty bakery, bread product of Kashmir. This is a common man's snack, accompanied with the Kashmiri tea. The thool is a healthy and hygienic snack, and will make your breakfast a balanced one. This Bakherkhani Thool is a spicy seasoned egg mixture poured over the warm Bakherkhani bread and cooked on both sides.


  • 2 bakherkhani bread
  • 2 eggs
  • 2 onions
  • 2 tablespoon of Kashmiri red chili powder
  • 1 tablespoon of salt
  • 3 tablespoon oil
  • Coriander (cilantro) leaves (optional)
  • Green chilies (optional)


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    Chop onions with a knife and keep onion aside.
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    Take an oiled frying pan and be warming one of the bakherkhani, while you prepare the egg mixture. Use a non-stick pan, if you like.
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    Add one tablespoon of chopped onions into a glass bowl. Add half a tablespoon of salt and Kashmiri red chili powder. Mix them well.
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    Separate an egg from its shell, emptying the egg contents into the glass bowl. Mix them well.
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    Keep the warmed bakherkhani ready, on the oiled frying pan/at low heat (one could sprinkle water and cover pan for steaming the bread).
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    Reverse the side of the bakherkhani with the help of a ladle and warm that side also.
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    Pour the blended egg mixture over the warmed bakherkhani.
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    Sprinkle/dribble oil all around on the pan with the bakherkhani.
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    Reverse the sides of bakherkhani. Cook the egg mix one first side. When side one is done/ready, turn it over -- then pour the spicy egg mixture over side two -- turning it over, letting it cook on the second side, also.
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    Remove it from the pan and serve it with your favorite kind of tomato sauce or Kashmiri onion chutney.
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    Repeat the egg mixture preparation and the cooking steps for the other bakherkhani roti and serve, as you like it!


  • You might add fresh or dried coriander (cilantro) leaves and finely sliced green chilies and chopped-tomato also into the egg mixture.
    • This common breakfast bread can be a nutrient-packed bread by going green, fortifying it with the dried leaf (about 3% to 5% dried coriander leaf, i.e.: 97% to 95% flour).
  • You can also try flavored rotis, with nuts and fennel baked right into it ("Whoa!")
  • Sautéed onions will make them sweet, and using milder spice, you may make a more soothing recipe for the child or elderly folks!


  • Do not allow bakherkhani to be in the frying pan for a long time as this can burn it or dry it, etc. You can sprinkle with water and put a small lid over that part of the pan or griddle, if that is desirable.

Things You'll Need

  • Glass mixing bowl
  • Knife
  • Spoon
  • Frying pan (non-stick griddle, optional)
  • Ladle/spatula

Article Info

Categories: Baking