Gakkad bharta is a dish that hails from the heart of India, that is, Madhya Pradesh. The origin of ‘gakkad‘ is Malwa region in the Indian State of MP. It is similar to the Rajasthani dish dal bati or the Bihari signature litti chokha. The dish is essentially a ball of roasted dough dipped in desi ghee (butter) that is served with a side of zesty baingan bharta (huge eggplant). Gakkad bharta is a famous food in Madhya Pradesh.
Gakkad is made of wheat flour, packed wheat dough balls (wheat ball is roasted on hot charcoal). Bharta is usually made in various types in India. The rustic flavors of baingan bharta made of eggplants, potatoes and tomatoes with extensive Indian spices. Sometimes this Bharta is just served with mixing mashed roasted baingan and tomatoes with garnishing of chopped onions, coriander, green chills and little bit chilly powder, salt. This recipe is done without frying. If you want to skip using oil then this oil free bharta option is for you. This retains all the nutrition of Eggplant intact in the recipe.
A Gakkad is a form of bati, the more popular twin. The former involves baking the dough ball and then dipping it in clear butter to finally serve it with bharta. Another variation exists in Rajisthan in the form of Dal-Baati in which the baati is eaten with delicious Dal (mostly toor and moong dal).
Gakkad and bharta is usually, prepared outdoors on cow-dung cake fire. Its roasted on high heat. This use to give distinct smoky and earthy flavor to the dish. To eat gakkad-bharta, you simply crumble the dough balls and drizzle it with some bharta and a dollop of ghee. The taste is a delicious blend of baked hard wheat soaked in bharta.
In most of the new year parties Baingan Bharta has its own prominant place in veg menu along with Bhakri or bati or gakkad as per region.
‘Gakkad’ are tremendously popular among the state. Bhedaghat and Gwarighat in Jabalpur, MP is one the places to enjoy Gakkad delights specially in winter nights. It will surely give you a magnifiscent experience.
