Masala Bhakhri
A classic Gujarati flatbread, this crispy and savory bhakhri is spiced with turmeric and chili. Made from whole wheat flour, it's a perfect companion for your morning tea or a light snack.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the coarse whole wheat flour, besan, salt, turmeric powder, red chili powder, cumin seeds, carom seeds, sesame seeds, and asafoetida. Mix well.
- c.Add 4 tablespoons of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a crispy texture.
- d.Gradually add water, a little at a time, and knead to form a very stiff and firm dough. It should be much tighter than a regular chapati dough.
- e.Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to hydrate.
- 2
Step 2
- a.Shape the Bhakhris
- b.After resting, knead the dough again for a minute to make it smooth.
- c.Divide the dough into 8 equal-sized balls.
- d.Take one ball and flatten it slightly. Roll it into a thick circle, about 4-5 inches in diameter and approximately 1/4 inch thick. It should be significantly thicker than a roti.
- e.For an extra crispy bhakhri, you can lightly prick the surface with a fork to prevent it from puffing up too much.
- 3
Step 3
- a.Cook the Bhakhris
- b.Heat a tawa (griddle) over low-medium heat. A cast-iron tawa works best.
- c.Place a rolled bhakhri on the hot tawa. Cook for about 1-2 minutes until small bubbles appear on the surface.
- d.Flip the bhakhri. Using a folded kitchen towel, a wooden press, or a flat spatula, press down gently all over the surface, especially the edges, while rotating it.
- e.Cook for another 2-3 minutes, pressing continuously, until golden-brown spots appear on the underside and it feels crisp.
- f.Flip again and cook the first side for another minute, pressing down, until it's crisp and cooked through.
- g.Repeat the process for all the remaining dough balls.
- 4
Step 4
- a.Serve
- b.Once cooked, you can spread a little ghee on top of each hot bhakhri for extra flavor.
- c.Serve immediately with hot chai, yogurt, pickles, or a simple vegetable stir-fry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A stiff dough is the secret to a crispy (kadak) bhakhri. Add water very cautiously.
- 2Always cook bhakhri on a low to medium flame. High heat will cook the outside quickly, leaving the inside raw.
- 3The 'moyan' or rubbing fat into the flour is a non-negotiable step for achieving the right texture.
- 4Using coarse whole wheat flour (bhakhri no lot) yields the most authentic, grainy texture.
- 5Pressing the bhakhri firmly with a cloth while cooking ensures it cooks evenly and becomes perfectly crisp.
- 6Store cooled bhakhris in an airtight container at room temperature for up to a week. They make a great travel snack.
Adapt it for your goals.
Flavor
Add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) or finely chopped fresh cilantro to the dough for a fragrant twist.
IngredientIngredient
For a different texture, you can make it with other flours like jowar (sorghum) or bajra (pearl millet), or a combination.
ServingServing
Serve with a side of green chili and garlic chutney (lasun ni chutney) for a classic Gujarati combination.
Why this is on our healthy list.
Rich in Fiber
Made from whole wheat flour, bhakhri is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Sustained Energy Source
The complex carbohydrates from whole wheat provide sustained energy, making it an excellent breakfast or snack option to keep you active throughout the day.
Anti-inflammatory Spices
This recipe includes turmeric, which contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of two Masala Bhakhris contains approximately 390-420 calories, primarily from the whole wheat flour and ghee. The exact count can vary based on the amount of ghee used.