Gujarati bhakhri | biscuit bhakhri | masala bhakhri | kothmir-marcha bhakhri

Gujarati bhakhri

Bhakhri is has a crispy outer layer and soft inside made with wheat flour, coarse wheat flour, ghee or oil, and regular spices. Bhakri’s are 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 a perfect ingredient ratio and a few no-fail tips to help you to make market-style crispy bhakhri on the first attempt.

The key to making quick and crispy kachori at home are:
  • 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 from both sides.
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Recipe card for gujarati bhakhri

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course roti
Cuisine Indian

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 into 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 the sides of bhakhri and roast for 2 minutes to make it flakier.
  • Serve biscuit bhakhri or store it in air-tight container.

Making masala bhakhari

  • in a pan, add oil, thing, and ginger-green chilli paste. Sauté it.
  • Then lower the flame, add turmeric powder, red chilli powder, coriander powder, garam masala, and amchur powder. Add some water and roast masala into the oil.
  • Then add methi leaves and salt. sauté till methi leaves become soft and oil separates 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 the sides of bhakhri and roast for 2 minutes to make it flakier.
  • Serve masala bhakhri or store it in air-tight container.

Making kothmir-marcha bhakhari

  • In a mixing bowl, add wheat flour, coarse wheat flour, ginger-green chilli 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 the sides of bhakhri and roast for 2 minutes to make it flakier.
  • Serve kothmir-marcha bhakhri or store it into 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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