Masala Bhakri is a crispy and flavorful Gujarati-style flatbread. It’s made using a mix of flours combined with a spiced green chilli-based masala and regular spices. The bhakri is crisp on the outside and soft on the inside. It typically has a slightly salty taste and can be enjoyed on its own—but it tastes even better with pickle or dahi (yogurt).
In this recipe, I’m also sharing a quick Gujarati-style raw mango pickle known as Kachi Keri Nu Vaghariyu. It’s a tempered pickle made instantly using raw mango and jaggery. I’ll guide you with the right ingredient ratios and simple tips so you can make perfectly crispy masala bhakri—just like the market-style ones—on your very first try, along with authentic Gujarati-style kachi keri nu vaghariyu. Do give it a try!
Key Tips for Making Masala Bhakri & Kachi Keri Nu Vaghariyu at Home
Masala Bhakri:
- Flour Combination:
For the dough, I use wheat flour, coarse wheat flour, rava (semolina), and besan (gram flour).- Wheat flour provides binding.
- Coarse wheat flour and rava give the bhakri a crispy texture.
- Besan enhances the taste.
While bhakri is traditionally made using only wheat flour, this 4-flour combination results in a delicious, market-style bhakri.
- Spice Mix & Dough Texture:
I add a green chilli and coriander paste to the dough to enhance the flavor.
The dough should have a crumbly texture and hold its shape when pressed between your hands. Knead it into a tight dough for a crispy finish.
- Rolling & Cooking:
Roll the bhakri into small, medium-thick discs.
Cook on a medium-low flame until both sides turn golden brown and become crispy.
Kachi Keri Nu Vaghariyu (Instant Raw Mango Pickle):
- This is an instant, tempered pickle made using raw mango and a few spices. I peel the mango to help it cook faster and sauté the pieces in the tempered spices until they become soft. I also add dry spices to boost the flavor.
Sweetness Ratio:
- The sweetness should balance the sourness of the mango.
For example, with 400g of mango pieces, I use 400g of jaggery.
You can also use sugar or a mix of jaggery and sugar, depending on your taste.
Storage Tips:
- Store the pickle in a cool, dry place for a longer shelf life.
- Avoid moisture—always use a clean, dry spoon when handling the pickle to prevent spoilage.
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Masala bhakri recipe | Gujarati masala bhakri | kachi keri nu vaghariyu | raw mango pickle
Ingredients
For masala bhakri
- 2 cup Wheat flour
- 1 cup Coarse wheat flour
- 1/2 cup Rava
- 1/2 cup Besan
- 1 tbsp Cumin seeds
- 2 tbsp White sesame seeds
- 1 tsp ajwain
- 4 to 5 nos Green chillies
- 1 inch Ginger
- 8 cloves Garlic
- 2 cup Coriander leaves
- Salt to taste
- 1/2 tsp Hing
- 1 tsp Turmeric powder
- 1 tbsp Red chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Garam masala
- 8 tbsp or 1/2 cup Oil
- ¾ cup water or as required
- Ghee for roasting
Kachi keri nu vaghariyu
- 400 gram Raw mango pieces
- 400 grm jaggery
- ½ cup oil
- 1 tsp Cumin seeds
- 2 nos Bay leaf
- 10 nos Black peppercorn
- 10 nos Cloves
- 2 inch Cinammon stick
- 2 nos Dry red chilli
- 1/2 tsp Hing
- 1/2 tsp Turmeric powder
- To taste Salt
- 2 tbsp Kashmiri red chilli powder
- 2 tbsp Coriander powder
- 1 tbsp Achari masala
Instructions
Making masala bhakri
- In a mixing bowl, combine 2 cup wheat flour, 1 cup coarse wheat flour, ½ cup rava and ½ cup besan. Mix well.
- Crush 1 tbsp cumin seeds, 2 tbsp white sesame seeds, and 1 tsp ajwain using a rolling pin and add them to the flour mixture.
- Also in a mixture jar, add 4-5 green chilli, 1 inch ginger 8 garlic cloves and 2 cup coriander leaves. without adding water grind it on pulse grinding.
- Now in a pan, add 1 tbsp oil and add grinded green paste. Saute it for 2 mintes so there is no moisture content in it. Then add masala into bhakhri flour.
- Add salt, ½ tsp hing, 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, ½ tsp garam masala and 8 tbsp or ½ cup oil. 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 size dough ball and roll bhakri into medium thickness. Do not roll it thick. Also make slits into rolled bhakri so it will not puff up while roasting it.
- 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 masala bhakhri immediately or store it in an airtight container.
Kachi keri nu vaghariyu
- Cut mangoes into medium size pieces. It is 400 grm mango pieces.
- In a pan, add ½ cup oil, 1 tsp cumin seeds, 2 bay leaf, 10 black pepper, 10 cloves, 2 inch cinnamon sticks, 2 dry red chilli and pinch of hing. Saute it.
- Then add ½ tsp turmeric powder and mix well.
- Then add mango pieces and salt. Mix well and stir it till cook till mango pieces become slightly soft.
- Now add 400 grm jaggery and mix well.
- Cook mixture till jaggery is completely dissolved and mixture reaches one string consistency.
- Switch off the flame, and cool down the mixture slightly.
- Then add 2 tbsp red chilli powder, 2 tbsp coriander powder, and 1 tbsp achar masala. mix well.
- Cool down the mixture completely.
- Instant kachi keri nu vghariyu is ready. Store it in an air-tight container.
Notes
For masala bhakri
- The addition of coarse wheat flour and rava makes the bhakri stay crispy for a longer time.
- Adding gram flour (besan) enhances the taste of the bhakri.
- Sauté the green masala until there is no moisture left in it.
- Slightly crush jeera, sesame seeds, and ajwain so they blend easily into the flour.
- Use slightly warm water to knead the bhakri dough. Also Knead a tight dough for the bhakri.
- Roll the bhakri to medium thickness; do not roll it too thick.
- Roast the bhakri on a low to medium flame.
- The proportion of raw mango pieces and jaggery should be equal in grams.
- Adding dry spices enhances the taste of kachi keri vaghariyu.
- Sauté the raw mango pieces on medium flame until they are 80% cooked. Do not cover the pan while sautéing the pieces.
- Add the spices to the vaghariyu after turning off the flame.
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