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A classic Gujarati flatbread, this crispy and savory bhakhri is spiced with turmeric and chili. Made from whole wheat flour, it's a perfect companion for your morning tea or a light snack.
Prepare the Dough
Shape the Bhakhris
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A classic Gujarati flatbread, this crispy and savory bhakhri is spiced with turmeric and chili. Made from whole wheat flour, it's a perfect companion for your morning tea or a light snack.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 345.61 calories per serving with 9.5g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or brunch.
Cook the Bhakhris
Serve
Add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) or finely chopped fresh cilantro to the dough for a fragrant twist.
For a different texture, you can make it with other flours like jowar (sorghum) or bajra (pearl millet), or a combination.
Serve with a side of green chili and garlic chutney (lasun ni chutney) for a classic Gujarati combination.
Made from whole wheat flour, bhakhri is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from whole wheat provide sustained energy, making it an excellent breakfast or snack option to keep you active throughout the day.
This recipe includes turmeric, which contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties.
One serving of two Masala Bhakhris contains approximately 390-420 calories, primarily from the whole wheat flour and ghee. The exact count can vary based on the amount of ghee used.
Yes, Masala Bhakhri can be a healthy choice. It's made from whole wheat flour, a good source of fiber, and beneficial spices. However, it is calorie-dense due to ghee. To make it healthier, reduce the ghee in the dough and skip applying it on top.
The most common reasons for a soft bhakhri are: 1) The dough was too soft; it must be very stiff. 2) Not enough 'moyan' (ghee rubbed into the flour). 3) Cooking on high heat. Always cook on a low to medium flame for an even, crispy result.
You can use oil instead of ghee for a vegan version. However, ghee provides a traditional flavor and contributes significantly to the crispy, flaky texture. Using oil will result in a slightly different taste and texture.
Once completely cooled, you can store Masala Bhakhris in an airtight container at room temperature for up to a week. They are an excellent travel-friendly snack as they do not spoil easily.