Gujarati Bhakri is an Indian style unleavened flatbread and is made with coarse whole wheat flour and ghee or oil. It is rounder, thicker and crisp compared with Gujarati rotli .
Perfect served as part of a Gujarati thali .
- Ingredients Notes
- Serving suggestion
- Storage
- Other Indian Flatbread Recipes
You might have also heard bhakhri known as biscuit bread due to its crisp outer layer. For added flavour, you can also make Gujarati Masala Bhakri or Tikhi Bhakhri.
Bhakhri is a really versatile bread – you can enjoy it as it is with some ghee, small piece of jaggery or pickles/achar as a breakfast or snack, or pair it with Gujarati shaak for a complete meal.
Ingredients Notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Flour – for traditional Gujarati bhakri recipe you will need Bhakhri No Lot or Bhakri Aata. This flour is coarse wholemeal wheat flour also known as Ghau No Jado Lot. However, if it is not available one can use regular chapati aata and semolina.
My mum also uses wholemeal chapati flour (coarse than regular roti flour) that is available in the British supermarkets as well as Indian grocery stores.
Oil – is must for Gujarati bhakhri recipe, it provides the right texture and taste.
Salt – if making it for Morakat Vrat, do not add salt.
Optional
Whole spices such as cumin seeds or carom seeds (ajwain)
Serving suggestion
Gujarati sadi bhakri is versatile and can be paired with a variety of sides for a well-rounded meal.
Breakfast – Gujaratis really enjoy Bhakris for breakfast or brunch with cup of Masala Chai , Badam Milk and Gujarati Bateta Nu Shaak . It is one of the most popular gujarati breakfast option out there.
Lunch – Crispy bhakris pair so well with rasawaru ringan bateta nu shaak , trevti dal , Keri No Chundo and Instant Carrot Green Chilli Pickle .
Dinner – Many prefer to eat wholesome bhakri at dinner time. Some enjoy with plain khichdi, milk or chaas. Also great with Fulavar bateta , Sev Tameta Nu Shaak , Ringan No Oro , Gujarati Lasan Chutney or spicy mango pickle.
Storage
Store bhakhri in an airtight container at room temperature where it will keep for one day.
You can also freeze rolled out bhakhris separated by parchment paper and cook directly from frozen on the tawa,
Other Indian Flatbread Recipes
Gujarati Thepla with Methi
Plain Paratha
Masala Lachha Paratha
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- YouTube
Gujarati Bhakri Recipe
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Skillet Tawa
Ingredients
- 2 cup wholemeal flour bhakhri no lot
- 5 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon ghee optional
Instructions
- In a wide plate ( parat or kathrot ) place flour, salt and oil.
- Combine everything, and add little water at a time and knead firm but pliable dough.
- Cover the dough for few minutes if you have time.
- Once you are ready to make bhakhri, divide the kneaded dough into equal size balls.
- Roll out each ball into a small circle, not too thin or thick. ( You don’t need dry flour to roll the bhakhri )
- Heat the tawa on a medium flame, place rolled bhakhri on the heated griddle.
- After a few seconds, turn the bhakhri other side and cook until you can see golden brown spots.
- Now, if you want to roast bhakhri on the tawa, using light pressure press the bhakhri with clean muslin cloth or spatula and cook until crispy ( On low heat ) or roast direct on open flame.
- Apply ghee on the hot bhakhri and serve.
Video
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
Gujarati Bhakri Recipe
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Skillet Tawa
Ingredients
- 2 cup wholemeal flour bhakhri no lot
- 5 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon ghee optional
Instructions
- In a wide plate ( parat or kathrot ) place flour, salt and oil.
- Combine everything, and add little water at a time and knead firm but pliable dough.
- Cover the dough for few minutes if you have time.
- Once you are ready to make bhakhri, divide the kneaded dough into equal size balls.
- Roll out each ball into a small circle, not too thin or thick. ( You don’t need dry flour to roll the bhakhri )
- Heat the tawa on a medium flame, place rolled bhakhri on the heated griddle.
- After a few seconds, turn the bhakhri other side and cook until you can see golden brown spots.
- Now, if you want to roast bhakhri on the tawa, using light pressure press the bhakhri with clean muslin cloth or spatula and cook until crispy ( On low heat ) or roast direct on open flame.
- Apply ghee on the hot bhakhri and serve.
Video
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.
This Gujarati style Bharwan Masala is perfect for stuffed vegetable shaak such as bhinda and baby aubergine and potatoes.
Bharela shaak no masalo is so full of flavour. It’s made with the basic Indian spices with the addition of coconut, peanuts and coriander.
You can prepare this masalo in advance and use in your favourite stuffed shaak recipes.
Ingredients Notes and Substitutions
Flour – we are using besan also known as chana no lot or gram flour/chickpea flour. Use the fine variety for this recipe.
Sometimes my mum uses thin plain sev or gathiya, simply crush in a spice grinder and use instead of gram flour.
Spices and Masala Powders – cumin seeds, hing, red chili powder, turmeric powder, garam masala, cumin and coriander seeds powder (dhana jeeru), amchoor powder
Nuts and seeds – desiccated coconut, sesame seeds and ground roasted peanuts.
Herbs – fresh chopped coriander.
Salt and Sugar
Oil
Optional
Green chilli, ginger and garlic paste (just add before stuffing the vegetables)
You can make this bharwan masala without besan and peanuts too. You may add fresh grated coconut, however you won’t be able to store for longer.
Serving Suggestion
Use bharwa masala for bharela bhinda (sambhariya), bharela ravaiya , bharela karela and even potatoes.
Serve the shaak as part of a Gujarati thali . Stuffed shaak go well with Gujarati dal or Gujarati Kadhi as they tend to be on the drier side.
Storage
You can prepare this masala up to 1 week in advance as long as you only mix in the coriander just before using in your recipe. Keep in the fridge in an airtight container.
Other Masala Recipes
Dabeli Masala
Gujarati Chai Masala Mix
Badam Milk Masala Powder
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gujarati Bharwan Masala (Bharela shaak no masalao)
Equipment
- pan
Ingredients
- ¼ cup gram flour
- 4 tablespoon oil
- ¼ teaspoon hing
- ½ teaspoon cumin seeds
- 2 teaspoon chilli powder red
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 3 tablespoon ground coriander and cumin (dhana jeeru powder)
- 2 tablespoon sugar
- 2 tablespoon roasted peanut powder
- 2 tablespoon desiccated coconut
- 1 teaspoon amchoor powder or lemon juice
- 4 tablespoon coriander leaves fresh
- small pinch bicarbonate soda optional
Instructions
- Heat 1 tablespoon oil in a pan, add cumin seeds ,when crackle add hing and gram flour.
- Roast the gram flour on a very low heat till light golden brown. you will be able to smell the roasting flour.
- Turn off the heat, let the flour cool.
- Then add all the other ingredients including remaining oil and mix very well.
- Your gram flour bharwa masala is ready to stuff vegetables like Okra, Potatoes, baby aubergines, bitter gourd, onions and many more.
Video
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2012.
