Gujarati Masala Bhakhri is a crispy shallow fried flatbread prepared with wholewheat flour and basic spices. You'll find that it's mostly enjoyed at breakfast but can be eaten any time of the day.
‘Gujju’ is short for Gujarati - and we do love a proper breakfast!
Long before boxed cereals arrived in Gujarati kitchens, mornings ran on khatta dhokla, batata poha, sada thepla and bhakhri. Add masala chai, warm milk or a homemade plain yogurt, and the family was ready for the day.
Bhakhri variations
There are two favourites: sadi bhakhri (plain), seasoned with salt and finished over a direct flame like phulka, and masala bhakhri, gently spiced with red chilli, turmeric and cumin, then cooked on a griddle with oil.
Despite the name, masala bhakhri is mild enough for breakfast. I love it with keri no chundo, Gujarati rasadar bateta nu shaak or a steaming cup of chai. I sometimes add mirchi ke tipore for a little extra kick!
They also keep well for a couple of days - handy for lunchboxes, road trips and hungry moments in between.
INGREDIENTS FOR MASALA BHAKHRI
Wheat flour - To make Gujarati bhakhri coarse wheat flour is required. In Gujarati, it's called 'Ghau no Karkaro Lot' if you can't find, add a couple of tablespoons of fine semolina in normal wheat (roti) flour.
Oil - Oil is a must for bhakhri as without it, bhakhri won't be crispy outside and soft inside.
Spices and Masala - Cumin seeds, red chilli and turmeric powder and salt.
HOW TO MAKE GUJARATI MASALA BHAKHRI?
In a big bowl or plate place all the ingredients with 4 tablespoon oil.
Combine everything.
Add water little by little and knead stiff but pliable dough.
Divide the dough into equal portions and make balls.
Roll one dough on a flat surface using a rolling pin without using dry flour. Keep bhakhri thickness more than normal chapatti.
Heat griddle or tawa on a medium heat and roast the bhakhri on both side using oil.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Masala Bhakhri
Ingredients
- 2 cup coarse wholewheat flour
- 4 tablespoon oil + some for shallow frying
- 1 tablespoon cumin seeds
- 1 tablespoon red chilli powder
- ½ tablespoon turmeric powder
- water as needed
Instructions
- In a wide plate (parat or kathrot) place flour, salt and oil.
- Combine everything, and add little water at a time and knead a hard but pliable dough. Allow to rest for 5 to 10 minutes if you have time.
- Divide the kneaded dough into equal size balls.
- Roll out each ball into a small circle, not too thin or thick (you shouldn't need extra flour to roll the bhakhri).
- Heat the tawa on a medium heat, place bhakhri on the heated tawa.
- After a few seconds, flip the bhakhri over and cook until you can see brown spots.
- Apply one teaspoon oil on each side, press the bhakhri with a spatula and cook until crispy (on low -medium heat).
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Rafeeda AR says
The bhakri sounds like an interesting version of chapathis, with some flavor in it... would be amazing with some dal and yogurt... thanks for sharing...
lauren says
This looks amazing. The red chili and turmeric are a delicious and flavorful way to wake up the senses. This is definitely a breakfast I would be happy to see in the morning!
Karyl Henry says
These look amazing! And crazy easy. I am absolutely adding this to my must-make list, and can't wait to share these with my friends
markusjhmueller says
Why do you have to use coarse wheat flour? Would regular whole wheat flour work? Is it a texture or flavor thing? I don't have any semolina handy, but would love to try these!
Charity says
Loving this breakfast inspiration! We only think of Indian food for dinner. Gorgeous photography too!
Linda says
15 minutes to a nutritional breakfast like this? Count me in! Fresh breakfast is my favorite and this is a recipe I should not skip.
Patty Cake's Pantry says
This looks delicious, and very simple. I love that you included a history of this food. I am always fascinated by the meals of indigenous people and how people from other cultures eat, and live. Thank you for this delicious recipe as well as for the information about the culture from which it comes. I can't wait to try it.
Cathleen says
First of all, your photography is gorgeous!! Second, I had no idea that this would be a breakfast! It looks so good 🙂
Heather | Boston Girl Bakes says
I love trying new bread recipes (ok eating them too!) Thanks for adding step by step photos..this will be super helpful!
sugarlovespices says
It seems easy to make and it looks so delicious! Would love to make it!
Dan from Platter Talk says
I'm a huge fan of flatbread but have never made my own. This
Bhakhri looks wonderful and so rustic; I'd love to give this a try!
Gloria | Homemade & Yummy says
I am such a bread lover. Trying the different breads of the world is wonderful. I really like the sound of this unique recipe.