Masala Bhakhri is not just food—it’s comfort. Whether you’re pairing it with pickle and chai or using it as a travel snack, its crunch and spice will win your heart every time.
Bhakhri is a beloved crispy flatbread in Gujarat, especially in Kathiyawad regions. When infused with spices, it becomes a tasty and satisfying masala bhakhri—perfect for breakfast or a light dinner. It stays crisp for hours, making it ideal for travel too!
🧂 Ingredients:
- 2 cups whole wheat flour (ઘઉંનો લોટ)
- 1 tbsp semolina (optional, for crispiness)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ajwain (carom seeds)
- 1 tsp sesame seeds
- 1 tsp cumin seeds
- 2 tbsp oil or ghee (for dough)
- Salt to taste
- Warm water (as needed)
- Ghee/oil for roasting
👨🍳 Method:
- In a mixing bowl, combine wheat flour, semolina, all spices, and seeds.
- Add oil and mix well to make a crumbly texture.
- Gradually add warm water and knead into a stiff dough.
- Cover and let it rest for 15–20 minutes.
- Divide into small balls and roll into thick discs (thicker than roti).
- Roast each bhakhri on a hot tawa over low-medium heat until golden brown and crispy on both sides, pressing gently.
- Apply a little ghee on top before serving.
💡 Tips:
- Cook slowly on low flame to ensure crispiness.
- You can add kasuri methi or grated garlic for extra flavor.
Store in an airtight container for 2–3 days.