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–+ servings

Masala bhakri recipe | crispy masala bhakri | bhakri recipe

Author Nehas Cook Book
3.75 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course pickle, Snack
Cuisine Indian
Servings 12 small size bhakhri

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.
For marcha nu athanu (chilli pickle):
  • 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.