Masala bhakhri is a healthy and tasty flatbread that is very popular in Gujarati cuisine. It features a crispy outer layer and a soft inside made with equal proportions of wheat flour and coarse wheat flour (you can also use rava instead of coarse wheat flour), ghee or oil, and regular spices. It has a savory taste and can be enjoyed on its own, but it pairs exceptionally well with yogurt/curd and marcha nu athanu (chilli pickle).
To achieve the perfect masala bhakhri and marcha nu athanu at home, here are some key tips:
For masala bhakhri:
- The proportion of wheat flour and coarse wheat flour should be equal (or you can use rava instead of coarse wheat flour).
- The bhakhri flour should have a crumbly texture and hold its shape when pressed between your hands. Knead a tight dough for the bhakhri.
- Roll out the bhakhri into medium thickness and small size.
- Cook the bhakhri on medium-low flame until it becomes crispy and golden brown on both sides.
For marcha nu athanu (chilli pickle):
- Try to use fresh and tender green chilies for this pickle. Cut the chilies into medium-sized pieces.
- The spice mix used in the pickle can also be used for other vegetable-based stuffed pickles. A recommended variation is Gajar-marcha nu athanu, but you can choose based on your preferences.
- Allow the pickled chilies to rest and age for a minimum of 1-2 days after stuffing them. This improves the taste of the pickle.
- Store the green chili pickle in an airtight glass jar. It will stay good for up to 1 month in the refrigerator.
By following these ingredient ratios and tips, you can easily make crispy masala bhakhri and delicious marcha nu athanu that resemble the ones available in the market. Enjoy your culinary adventure!
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Masala bhakri recipe | crispy masala bhakri | bhakri recipe
Ingredients
For masala bhakhri
- 1 cup wheat flour
- 1 cup coarse wheat flour
- Salt to taste
- 1 tbsp cumin seeds
- 2 tbsp sesame seeds
- ½ tsp asafetida - hing
- ½ tsp ajwain
- 1 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- ½ tsp garam masala
- ¼ cup coriander leaves
- 6 tbsp oil
- ¾ cup water or as required
- Ghee for roasting
For marcha nu athanu (chilli pickle)
- 200 grm green chilli
- 2 tbsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp split mustard seeds - rai na kuria
- 1 tbsp split methi seeds - methi na kuria
- 1 tsp asafetida - hing
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder - optional
- 1 tbsp salt
- 1/3 cup or 80 ml peanut oil
- 2 tbsp lemon juice
Instructions
To make biscuit bhakhri, follow these steps:
- In a mixing bowl, combine wheat flour, coarse wheat flour, and salt.
- Crush cumin seeds, white sesame seeds, and ajwain using a rolling pin and add them to the flour mixture.
- Add hing, turmeric powder, red chilli powder, coriander powder, garam masala, and chopped coriander leaves.
- Pour in the oil and mix everything well with your hands. The flour should have a crumbly texture and bind together when pressed between your hands.
- Gradually add water while kneading to form a tight dough for the bhakri.
- Cover the dough and let it rest for 10-15 minutes.
- Take a medium-sized portion of the dough and roll it out into a bigger-sized, medium-thick bhakri.
- Use a small-sized lid to cut out bhakri pieces and repeat the process with the remaining dough.
- Heat a tawa or griddle on medium heat and place the rolled bhakri on it.
- Cook each portion of the bhakri dough on both sides until golden brown, applying light pressure using a wooden press to ensure even cooking.
- Cook the bhakhri on medium heat until golden brown spots appear on both sides.
- Apply some ghee on both sides of the bhakhri and roast it for an additional 2 minutes to make it flakier.
- Serve the biscuit bhakhri immediately or store it in an airtight container.
To make marcha nu athanu (chilli pickle), follow these steps:
- Wash and dry the chillies, then cut them into medium-sized pieces.
- In a pan, add fennel seeds, cumin seeds, coriander seeds, split mustard seeds, and split methi seeds. Roast them on low flame.
- Let the roasted seeds cool down, then crush them into a coarse powder (avoid grinding them into a fine powder).
- Add the crushed powder to a mixing bowl, along with asafoetida and turmeric powder.
- Heat the oil and let it cool down slightly. Then add it to the mixing bowl and cover it with a plate for 1-2 minutes.
- Add Kashmiri red chilli powder and salt to the mixing bowl and mix well.
- Add the chilli pieces to the mixture and ensure that the masala coats the chilies properly.
- Finally, add lemon juice and mix well.
- Store the marcha nu athanu in an airtight container. It will stay good for 15 days in the refrigerator.
Notes
For masala bhakri:
- The proportion of wheat flour and coarse wheat flour should be equal.
- The bhakhri flour should have a crumbly texture and hold its shape when pressed between your hands.
- Knead a tight dough for the bhakhri.
- Roll out the bhakhri into a medium thickness and small size.
- Cook the bhakhri on medium-low flame. Avoid cooking it on high flame.
- Bhakri tastes great when it is prepared crispy.
- Cut the chillies into medium-sized pieces.
- Roast the masala on low flame to enhance its flavor and increase the shelf life of the pickle.
- Lemon juice acts as a preservative in the pickle.
- Store the marcha nu athanu in an airtight container.
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