Masala Bhakri
A rustic and wholesome Maharashtrian flatbread made with sorghum flour and aromatic spices. This gluten-free bread is slightly crisp on the outside, soft inside, and pairs perfectly with curries or just a dollop of ghee.
For 3 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl (parat), combine 1.5 cups of jowar flour, salt, turmeric powder, red chili powder, cumin seeds, ajwain, and sesame seeds. Mix the dry ingredients well.
- c.Add the finely chopped onion, green chilies, ginger-garlic paste, and coriander leaves. Use your fingertips to mix them into the flour until everything is evenly distributed.
- d.Gradually add warm water, a little at a time. Begin to knead, bringing the mixture together to form a dough. Knead for 4-5 minutes using the heel of your palm until the dough is smooth, soft, and pliable. It should not be sticky or too dry.
- 2
Step 2
- a.Shape the Bhakris
- b.Divide the dough into 6 equal portions and roll each into a smooth ball. Keep the dough covered with a damp cloth to prevent it from drying out.
- c.Dust a clean, flat surface or a chakla (rolling board) with some jowar flour. Take one dough ball and flatten it slightly.
- d.Using your palm and fingers, gently pat the dough, rotating it simultaneously to form a circle. Aim for a diameter of 5-6 inches and a thickness of about 1/4 inch. If you find this difficult, you can gently use a rolling pin.
- e.Don't worry about small cracks on the edges; this is characteristic of bhakri. You can pinch them together to seal.
- 3
Step 3
- a.Cook the Bhakris
- b.Heat a tawa (griddle) over medium heat. Once hot, carefully lift the shaped bhakri and place it on the tawa.
- c.Cook for about 1-2 minutes, or until small bubbles appear on the surface. Flip the bhakri.
- d.Apply about 1/2 teaspoon of ghee to the top surface and spread it evenly.
- e.Cook the second side for another 1-2 minutes. Flip it again.
- f.Gently press the bhakri with a flat spatula, especially around the edges, to help it cook through and puff up slightly. Cook until both sides have golden-brown spots.
- g.Remove the cooked bhakri from the tawa and place it in a casserole or on a plate lined with a cloth to keep it warm.
- 4
Step 4
- a.Serve
- b.Repeat the shaping and cooking process for the remaining dough balls.
- c.Serve the Masala Bhakri hot, topped with a dollop of white butter (loni) or ghee. It pairs wonderfully with yogurt, pickle, or Maharashtrian curries like Pithla or Baingan Bharta.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using warm water is crucial for a soft and pliable jowar dough. It helps activate the starches, making it easier to roll.
- 2Knead the dough just before you intend to make the bhakris. If the dough sits for too long, the onions will release water, making it sticky and difficult to handle.
- 3For beginners, patting the bhakri on a piece of parchment paper or a zip-lock bag can make it easier to handle and transfer to the tawa.
- 4Cook on a consistent medium flame. If the tawa is too hot, the bhakri will burn on the outside while remaining raw inside.
- 5If the dough feels too dry and cracks excessively, add a teaspoon of warm water and knead again. If it's too sticky, add a little jowar flour.
Adapt it for your goals.
Add Vegetables
Incorporate finely grated vegetables like carrot, radish (mooli), or bottle gourd (dudhi) into the dough for added nutrition and flavor. Squeeze out excess water from the vegetables before adding.
Add GreensAdd Greens
Mix in finely chopped fenugreek leaves (methi) or spinach (palak) to make Methi Bhakri or Palak Bhakri.
Flour CombinationFlour Combination
For a different texture, you can mix jowar flour with other gluten-free flours like bajra (pearl millet) or ragi (finger millet) flour.
Why this is on our healthy list.
Gluten-Free Goodness
Made entirely from jowar (sorghum) flour, this bhakri is naturally gluten-free, making it an excellent and safe option for individuals with celiac disease or gluten intolerance.
Rich in Dietary Fiber
Jowar is a whole grain packed with dietary fiber, which aids in smooth digestion, promotes a feeling of fullness to help with weight management, and helps regulate blood sugar levels.
Aids Digestion
The inclusion of traditional Indian spices like ajwain (carom seeds) and cumin seeds is known to improve digestion, relieve gas, and prevent bloating.
Good Source of Minerals
Sorghum is a good source of essential minerals like magnesium, which is important for bone health and heart function, and iron, which is crucial for preventing anemia.
Frequently asked questions
One serving, which consists of two Masala Bhakris, contains approximately 350-380 calories. This can vary based on the amount of ghee used for roasting.