Bhakhri has a crispy outer layer and soft inside made with wheat flour, coarse wheat flour, ghee or oil, and regular spices. Bhakri is prepared differently in every Gujarati home so I share 3 different variety of bhakhri which is quick and easy to make. You can serve it simply with pickles or a cup of tea for dinner or snacks.
I share the perfect ingredient ratio and a few no-fail tips that helps you to make market-style crispy bhakhri on the first attempt.
The key to making tasty Gujarati bhakhri at home are
- The proportion of wheat flour and coarse wheat flour should be equal. you can also use rava instead of coarse wheat flour.
- Bhakhri flour should have a crumbly texture and hold shape between hands and knead the tight dough for bhakhri.
- Lastly, roll bhakhri into medium thick and small in size. Also, cook bhakhri on medium-low flame till it becomes crispy and golden brown on both sides.
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Gujarati bhakhri | biscuit bhakhri | masala bhakhri | kothmir-marcha bhakhri
Ingredients
For biscuit bhakhari
- ½ cup wheat flour
- ½ cup coarse wheat flour
- 1 tsp cumin seeds
- 1 tsp white sesame seeds
- ¼ tsp ajwain
- 3 tbsp oil
- 4-5 tbsp water or as required
For masala bhakhri
- ½ cup wheat flour
- ½ cup coarse wheat flour
- Salt to taste
- 1 tbsp white sesame seeds
- 3 tbsp oil
- Pinch of hing
- 2 green chilli paste
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp amchur powder
- ¾ cup chopped methi leaves
- 4 tbsp water or as required
For kothmir-marcha bhakhari
- ½ cup wheat flour
- ½ cup coarse wheat flour
- 1 tsp ginger paste
- 3-4 spicy green chilli paste - as per your taste
- 1 tsp white sesame seeds
- 1 tsp kasuri methi
- 1 cup chopped coriander leaves
- 3 tbsp oil
- 2 tbsp water or as required
Instructions
Making biscuit bhakhri
- In a mixing bowl, add wheat flour, coarse wheat flour, and salt.
- Now crush cumin seeds, white sesame seeds, and ajwain with a rolling pin and add it to flour.
- Add oil and mix everything into flour.
- Now add water gradually and knead tight dough.
- Cover and rest the dough for 15 minutes.
- Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.
- Place the rolled dough 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 side.
- Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.
- Serve biscuit bhakhri or store it in an air-tight container.
Making masala bhakhari
- in a pan, add oil, thing, and ginger-green chili paste. Sauté it.
- Then lower the flame, and add turmeric powder, red chili powder, coriander powder, garam masala, and amchur powder. Add some water and roast masala in oil.
- Then add methi leaves and salt. sauté till methi leaves become soft and oil separate from the sides of the masala.
- In a mixing bowl, add wheat flour, coarse wheat flour, salt, white sesame seeds, masala and oil. mix everything into flour.
- Now add water gradually and knead tight dough.
- Cover and rest the dough for 15 minutes.
- Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.
- Place the rolled dough 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 side.
- Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.
- Serve masala bhakhri or store it in an air-tight container.
Making kothir-marcha bhakhari
- In a mixing bowl, add wheat flour, coarse wheat flour, ginger-green chili paste, white sesame seeds, Kasuri methi, coriander leaves, and salt.
- Add oil and mix everything into flour.
- Now add water gradually and knead tight dough.
- Cover and rest the dough for 15 minutes.
- Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.
- Place the rolled dough 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 side.
- Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.
- Serve kothmir-marcha bhakhri or store it in an air-tight container.
Notes
- In biscuit bhakhri, crushed cumin seeds, sesame seeds, and ajwain give good flavor in bhakhri.
- In masala bhakhri, roasted methi-masala mixture increase bhakhri shelf-life
- In kothmir-marcha bhakhri, use very less water to knead the dough.
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