How to make Gujarati Masala Bhakhri | Gujarati Masala Bhakhri is a vegan , crispy and tasty wholewheat shallow fried flatbread prepared with wholewheat flour and basic spices that is mostly consumed at breakfast but one can have any time of the day. A quick traditional Gujarati breakfast, here is how to make Gujarati Masala Bhakhri recipe in less than 15 minutes.
Because this Gujarati Masala Bhakhri is prepared with wholesome ingredients, which are loaded with all the necessary vitamin and minerals for our body, this nutritious breakfast is perfect for one and all.
GUJJU AND THEIR BREAKFAST
‘ Gujju ‘ in short for Gujarati People ! Before various types of other regional Indian breakfasts and western readymade cereals, bread entered in Gujarati kitchens, Khatta Dhokla , Batata Poha , Thepla or Bhakhri along with Masala Chai , a glass of milk or Y ogurt were the only few types of traditional healthy and quick dishes that were there to get the day going for hard-working families.
WHAT IS BHAKHRI?
Bhakhri is a staple in Gujarati households, round unleavened flatbread prepared with coarse wheat flour. This wholesome and delicious flatbread pairs so well with yogurt, tea, curries and pickles. Bhakhri is somewhat similar to thepla or paratha, the only difference is in thickness. Bhakhri has to be thicker than thepla or paratha.
BHAKHRI VARIATION
There are two types of Bhakhri you can make, Sadi (plain Bhakhri and Masala Bhakhri. Plain Bhkahri is only flavoured with salt and can be cooked directly on the heat just the way you make phulka, whereas masala bhakhri is prepared with basic spices such as red chilli powder, turmeric powder, cumin seeds and cooked shallow fried on a griddle with oil.
Masala Bhakhri is not very strong flavoured, they are mild. They go well with Keri No Chundo , Gujarati Rasadar Bateta Nu Saak or Masala Chai. Bhakhris are perfect for the lunch box or travelling as they can stay fresh for a couple of days.
Other Gujarati Snacks Recipes
Bajri Na Vada
INGREDIENTS FOR MASALA BHAKHRI
To make this Gujarati Masala Bhakhri you will need the following ingredients which are basic and you can find in almost in any Indian kitchens.
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, without oil bhakhri won’t be crispy 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 TBSP 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.
Masala Bhakri
Equipment
- Big bowl
- Flat surface wooden or marble to roll
- Rolling Pin
- Spoon
- Flat griddle or Tawa
- Spatula
Ingredients
- 2 cup coarse wholewheat flour
- 4 tbsp. oil + some for shallow frying
- 1 tbsp. cumin seeds
- 1 tbsp. red chilli powder
- ½ tbsp. 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.
- 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 heat, place bhakhri on the heated tawa.
- After a few seconds, turn the bhakhri other side and cook until you can see brown spots.
- Apply one tsp oil on each side, press the bhakhri with a spatula and cook until crispy ( On low -medium heat ).
- Serve hot.
- Enjoy!
Notes
Ghee can be used instead of oil.
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.
Masala Bhakri
Equipment
- Big bowl
- Flat surface wooden or marble to roll
- Rolling Pin
- Spoon
- Flat griddle or Tawa
- Spatula
Ingredients
- 2 cup coarse wholewheat flour
- 4 tbsp. oil + some for shallow frying
- 1 tbsp. cumin seeds
- 1 tbsp. red chilli powder
- ½ tbsp. 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.
- 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 heat, place bhakhri on the heated tawa.
- After a few seconds, turn the bhakhri other side and cook until you can see brown spots.
- Apply one tsp oil on each side, press the bhakhri with a spatula and cook until crispy ( On low -medium heat ).
- Serve hot.
- Enjoy!
Notes
Ghee can be used instead of oil.
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.
Have you wondered what the white coloured paneer tikka in restaurants is? It’s called Malai Paneer Tikka – a luxurious, elegant appetiser made with a rich marinade of cream, yogurt, and aromatic spices.
We absolutely love cooking with paneer in our kitchen – its versatility makes it perfect for both everyday meals and savoury and sweet indulgent dishes. Whether it’s a creamy Shahi Paneer , a festive Mango Paneer Kheer , or today’s Malai Paneer Tikka, there’s something so comforting and luxurious about paneer-based recipes.
While Tandoori Paneer Tikka is the familiar, boldly spiced version you’ll find at most restaurants and BBQs, this creamy version is its more indulgent cousin.
It’s milder, richer, and feels more luxurious – thanks to the addition of double cream, subtle warming spices, and saffron. For me, it reflects the rich flavours associated with Indian sweets and indulgent savoury dishes.
I often make the tandoori version for casual dinners or BBQs. But when I want something a little more elegant like a Diwali dinner menu or family gatherings this creamy version always gets compliments. It’s soft, mellow, and beautifully balanced without overpowering spice.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – The star of the dish! I always use store-bought firm paneer so it holds its shape when skewered and grilled. Softer homemade paneer tends to crumble during marination.
Vegetables – I prefer the bitterness of green capsicum to cut through the creaminess. You can use yellow, orange or red too but I find they are a bit sweet.
The Creamy Marinade
Yogurt – this is the base of the marinade. I always use hung curd or full-fat Greek yogurt. Anything watery will thin the mixture and won’t cling to the paneer properly. The thicker, the better for that luscious coating.
Double cream (aka heavy cream) – the creaminess comes from this! It adds body and rounds out the tanginess of the yogurt. I’ve tested with single cream too which works well. It’s a bit thinner so you may need a little extra besan to thicken it.
Ginger & garlic paste – to brings warmth and aroma. I always use freshly crushed paste for the best flavour—it’s what gives that classic North Indian taste.
Besan – Don’t skip this—it acts as a thickener and helps bind the marinade to the paneer. I dry roast it until fragrant and nutty, which takes away the rawness
Oil or butter – as the flavours in this paneer tikka are mild, I recommend using a neutral oil so there is no interference of flavours. Ghee will give restaurant flavours. I brush the skewers again with the oil or butter to give a lovely gloss.
The spices
Exotic Spices – along with world’s most expensive spice saffron , you’ll require cardamom powder and shahi jeera (caraway seeds). If you don’t have shahi jeera, simply leave it out or use normal cumin seeds.
Basic Spices – cracked fennel seeds, coriander seeds and black pepper. You’ll also need white pepper powder, amchur powder (dry mango powder), chaat masala and lemon juice.
These are my signature additions for a warm, earthy backbone. Coarsely ground spices give a bit of texture and an extra layer of depth—something you don’t always get in store-bought masalas.
White pepper adds a soft heat that doesn’t overpower, while amchur gives a subtle tang that complements the cream.
Kasoori methi – the one secret ingredient pretty much all restaurants use. I always crush it between my fingers before adding to release its aroma.
Serving Ideas
Malai paneer tikka is most commonly served as a starter in Indian restaurants.
Once the malai tikka is beautifully cooked and lightly charred, gently slide the pieces off the skewers onto a serving platter. Sprinkle over a little chaat masala or a squeeze of fresh lemon juice to really lift and brighten the flavours.
I serve it with a side of Indian mint yogurt dip or spicy green mint coriander chutney . I love adding a crisp, thinly sliced Indian onion salad (soaked in ice water for 30 minutes to mellow), lemon wedges, and a simple fresh salad for the perfect finishing touch.
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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Malai Paneer Tikka
Equipment
- Grill Pan or Tawa
- Pastry brush
- Skewers If using wooden, soak them in the water for at least half an hour.
Ingredients
- 500 gram paneer
- 1 green capsicum
- 4 tablespoon oil or melted butter or ghee
Creamy Marinade
- ¼ cup Greek yogurt
- 1 cup double cream
- 1 tablespoon ginger-garlic paste
- pinch saffron
- pinch cardamom powder
- salt
- 1 tablespoon fennel seeds, shahi jeera, black pepper and coriander seeds combined
- 1 teaspoon amchoor powder dry mango powder
- 1 teaspoon white pepper powder
- ¼ teaspoon kasoori methi dry fenugreek leaves
- 2 tablespoon roasted besan
Instructions
- Cut the paneer and capsicum into equal cubes and set aside.
Marinade
- First grind fennel, coriander, shahi jeera and black pepper seeds in a grinder to make a coarse powder.
- In a big bowl add yogurt, cream, salt, saffron, cardamom powder, amchoor powder, white pepper powder and freshly ground spice powders.
- Add kasoori methi and besan.
- Mix well.
- Add the paneer and capsicum, mix well and make sure all the cubes are well coated with the marinade.
- Cover tightly with the cling film and place in the fridge to marinate for 1 hour minimum. The longer the better.
Grill
- Thread paneer and capsicum alternating between each onto the soaked wooden or metal skewers.
- Heat the grill pan on medium heat..
- Lightly brush the pan with the oil or melted butter.
- Place the tikka skewers on the hot pan and allow to cook and char for a couple of minutes on each side. Apply extra oil or butter if needed.
- You can also cook the tikka directly over the open flame until the edges are charred.
- Remove from the heat once darkened all over. Spread over more oil/butter/ghee and serve.
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.
