Bhakri is an all-time favourite Gujarati flatbread, loved for its simplicity, comforting texture, and wholesome taste. In this recipe, I’ve given the traditional bhakri a delightful twist by adding finely chopped vegetables, a blend of different flours, and a mix of regular Indian spices enhanced with a touch of Chinese sauce. This creative fusion gives the bhakri a unique spicy and flavourful taste, reminiscent of Chinese Manchurian—but with a much healthier twist.
The bhakri turns out beautifully crisp on the outside while remaining soft and slightly chewy on the inside. It carries a mild saltiness and a rich savoury flavour from the vegetables and spices. You can enjoy it on its own as a satisfying snack or pair it with dahi (yogurt) or tomato ketchup for an extra burst of flavour.
If you’re looking to try something different yet homely, this Indo-Gujarati fusion bhakri is sure to impress. Give it a try and enjoy the perfect balance of traditional comfort and modern taste!
- Vegetable and Flour Combination
I add finely chopped vegetables directly into the bhakri dough. Along with the regular spices, I also mix in a bit of Chinese sauce to give the bhakri a delightful Manchurian-style flavour.
For the dough, I use a combination of wheat flour, coarse wheat flour, rava (semolina), and besan (gram flour).Wheat flour provides binding and structure. Coarse wheat flour and rava contribute to a crisp outer texture. Besan enhances the overall taste and adds a subtle nutty flavour. While bhakri is traditionally made with only wheat flour, this four-flour blend creates a deliciously crisp and flavourful bhakri that stands out from the regular version.
- Dough Texture and Rolling
The bhakri dough should be medium soft—neither too firm nor too loose. Do not rest the dough, as it will become too soft and lose its desired texture.
Instead of rolling, I shape the bhakri by gently pressing the dough ball with my hands to form a round disc. Make sure to keep the bhakri medium thick—avoid making it too thick, as it may remain undercooked inside.
- Roasting the Bhakri
When roasting the bhakri, maintain a medium-low flame throughout the process. Apply a little oil on both sides and press it lightly while cooking. This helps the bhakri turn crispy and golden brown on the outside while ensuring it cooks evenly from the inside.
Avoid using a high flame, as the outer layer may brown too quickly, leaving the inside undercooked. The bhakri tastes best when served hot and fresh, straight from the tawa.
Recipe video
Bhakri recipe | masala bhakri | mix vegetable bhakri
Ingredients
- 1 cup chopped cabbage
- ¼ cup chopped carrot
- ¼ cup chopped capsicum
- ½ cup chopped green onion
- ½ cup chopped green onion leaves
- ½ cup coriander leaves
- 2 chopped spicy green chilli
- 1 tbsp ginger garlic paste
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp soya sauce
- 1 tbsp red chilli sauce
- 1 tbsp tomato ketch up.
- 1 tsp lemon juice
- 1 cup coarse wheat flour - bhakri flour
- ½ cup wheat flour
- ¼ cup rava
- ¼ cup besan
- 2 tbsp oil
- 1-2 tbsp water
- Oil for roasting
Instructions
- In a mixer jar, add 1 cup of roughly chopped cabbage. Cover with the lid and pulse-grind until finely chopped. Keep it aside.
- Now, in the same mixer jar, add ¼ cup of carrot pieces. Cover with the lid and pulse-grind until finely chopped. Keep it aside.
- In a mixing bowl, add 1 cup of finely chopped cabbage, ¼ cup of chopped carrot, ¼ cup of chopped capsicum, ½ cup of chopped spring onion, ½ cup of chopped spring onion greens, 2 finely chopped spicy green chillies, 1 tbsp of ginger-garlic paste, salt to taste, ½ tsp of black pepper powder, 1 tsp of soy sauce, 1 tbsp of red chilli sauce, 1 tbsp of tomato sauce, and 1 tsp of lemon juice. Mix well.
- Add 1 cup of coarse wheat flour, ½ cup of wheat flour, ¼ cup of rava (semolina), ¼ cup of besan (gram flour), and 2 tbsp of oil. Mix well.
- Add 1–2 tbsp of water and knead into a medium-soft dough. Do not rest the dough.
- Take a medium-sized dough ball. Heat a tawa over medium flame and apply some oil to it. Place the dough ball on the tawa and spread it evenly with slightly wet hands (refer to the video).
- Cook the bhakri on low flame. Apply some oil around the edges, press it slightly, and cook on medium-low flame until it turns crispy on both sides.
- Alternatively, you can take a small dough ball and pat it directly on a plastic sheet or oiled butter paper.
- Heat a tawa, spread some oil on it, and gently place the bhakri over it. Cook on low flame.
- Additionally, smear some oil over the bhakri, press it gently, and cook both sides on medium flame until they turn golden brown.
- Serve the crispy bhakri hot with tomato sauce and curd.
Notes
- Finely chop the cabbage using the pulse grinding method.
- Mix the masala with your hands to help release water from the vegetables.
- Coarse wheat flour adds a crispy texture to the bhakri.
- Wheat flour provides binding to the bhakri.
- Rava helps keep the bhakri crispy for a longer time.
- Besan enhances the taste of the bhakri.
- Do not rest the bhakri dough.
- Press the bhakri slightly and cook it on a low to medium flame. Avoid cooking on high heat.