HomeBreakfast RecipesBajra bhakri recipe | crispy bajra bhakri | bhakri recipe

Bajra bhakri recipe | crispy bajra bhakri | bhakri recipe

Bajra bhakri is a yummy and healthy flatbread from Gujarat. It’s made with a mix of bajra and wheat flour, giving it a crispy outside and a soft inside. We add fresh methi leaves, garlic, and some spices to make it tasty. It usually tastes a bit salty and can be eaten on its own, but it’s even better with yoghurt and Gajar marcha nu athanu (pickle). I’ll tell you the right amounts of ingredients and some easy tips so you can make crispy bajra bhakri just like you find in the market on your first try. Do try this!

The key to making bajra bhakri and Gajar marcha nu athanu (pickle) at home are

For Bajra Bhakri:

  1. Ensure that the proportion of bajra flour and wheat flour is equal, as wheat flour provides binding to the bhakri dough.
  2. The bhakri flour should have a crumbly texture and hold its shape when squeezed between hands; knead a tight dough for the bhakri.
  3. Lastly, roll the bhakri to a medium thickness and keep it small in size. Cook the bhakri on medium-low flame until it becomes crispy and golden brown on both sides.

For Gajar Marcha Nu Athanu (Pickle):

  1. Firstly, select fresh and tender carrots and green chillies for this pickle recipe. Cut both into medium-thick slices; avoid thin slices.
  2. Allow the carrots and chillies to rest and age; the taste of the pickle improves with time. After stuffing, store it for a minimum of 1-2 days before use.
  3. Lastly, store the green chilli pickle in an airtight glass jar. It will stay good for 1-2 months in the refrigerator.

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Recipe Video 

Bajra bhakri recipe | crispy bajra bhakri | bhakri recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Main Course, pickle
Cuisine Indian
Servings 12 small size bhakri


For bajra bhakhri

  • 1 cup bajra flour
  • 1 cup wheat flour
  • ¼ cup oil
  • 3-4 green chilli
  • 1 inch ginger
  • 6-7 garlic cloves
  • 1 cup chopped methi leaves
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • Pinch of hing
  • Salt to taste
  • 1 tbsp sesame seeds
  • ½ cup water or as required
  • Ghee for roasting

For Gajar marcha nu athanu (chilli pickle)

  • 250 grm fresh carrot slices
  • 250 grm green chilli slices
  • 1 tsp +1 tsp turmeric powder
  • 3 tsp + 1 tsp salt
  • ¼ cup rai na kuria
  • 1 tbsp methi na kuria
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • ½ cup oil
  • 1 tsp hing
  • 1 tbsp lemon juice


Making bajra bhakhri

  • Take 1 cup bajra flour and 1 cup wheat flour.
  • Now in a mixture jar, add 3-4 green chilli, 1 inch ginger and 6-7 garlic cloves. Without adding water grind it into coarse paste. Keep it aside.
  • Then in a pan, add ¼ cup oil and grinded paste. Saute it.
  • Now add 1 cup chopped methi leaves and saute it.
  • Take out mixture into mixing bowl. Add ¼ tsp turmeric powder, ½ tsp red chilli powder, pinch of hing, salt to taste, 1 tbsp sesame seeds, 1 cup bajra flour and 1 cup wheat flour. Mix well.
  • Flour should have crumbly texture and bind between hands.
  • Add water gradually and knead tight dough for bhakri.
  • Now take medium size dough and roll bigger size medium thick bhakri.
  • Cut it with small size lid and make all into same way. (refer video)
  • Place the rolled bhakri on the heated tawa on medium heat.
  • cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.
  • Cook bhakhri on medium heat till golden brown spots on each sides.
  • Apply some ghee on both the sides of bhakhri and roast for 2 mintes to make it flakier.
  • Serve masala bhakhri or store it into air-tight container.

Making Gajar marcha nu athanu (pickle)

  • Wash the carrot and green chilies. Cut carrot and green chillies into medium thick slices. (refer video for cutting)
  • Add 1 tsp turmeric and 3 tsp salt. mix well and then cover and keep aside for 1 hrs.
  • Now transfer the carrot and chilies on an sieve to drain out the moisture released from it. dry it completely.
  • Then in a pan, add rai na kuria, methi na kuria, dry coriander seeds and fennel seeds. Saute for 1 minutes.
  • Cool down and grind it into coarse powder. Do not grind it into fine powder.
  • Then in a pan, heat add ½ cup oil. switch off gas and cool down slightly.
  • Now add hing, coarsely crushed masala and turmeric powder. Mix well.
  • Pickle masala is ready. Add into gajar and green chilli, salt and lemon juice and mix well.
  • Gajar marcha nu athanu is ready.
  • Store it into air-tight glass bottle and ready in 2 to 1 days.
  • Serve it with bhakri and thepla.


For bajra bhakri
  • The proportion of bajra flour and wheat flour should be equal.
  • Bhakhri flour should have a crumbly texture and hold its shape between hands.
  • Knead the dough tightly for bhakhri.
  • Roll bhakhri into medium thickness and make them small in size.
  • Cook bhakhri on medium-low flame. Do not cook it on high flame.
For Gajar marcha nu athanu
  • Cut carrots and chillies into medium-sized pieces. Do not cut them into thin slices.
  • Roast masala on a low flame so that it becomes more flavorful and increases the
  • shelf life of the pickle.
  • Grind the masala into a coarse powder.
  • Roast the masala in moderately hot oil. Do not add the masala to very hot oil.
  • Lemon juice enhances the taste and acts as a preservative in the pickle.
  • Store the pickle in a sterilized glass bottle.
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