Masala Bhakri
A rustic Maharashtrian flatbread with onions, coriander, green chili, and spices mixed right into the dough. Crisp at the edges and soft inside, it makes a filling breakfast or side with yogurt, pickle, or chutney.
For 8 servings
- prep
Chop the vegetables and measure the ingredients.
Finely chop the onion, green chili, and coriander leaves. Keep the flour, spices, oil, and warm water ready so the dough comes together quickly.
- mix · ~2 min
Mix the dry ingredients and masala.
1.Add jowar flour and whole wheat flour to a wide bowl.2.Add onion, green chili, coriander leaves, cumin seeds, red chili powder, turmeric powder, sesame seeds, and salt.3.Mix everything well so the onion and herbs are evenly spread through the flour. - knead · ~5 min
Knead a soft dough.
Add 1 tbsp oil and rub it into the flour mixture. Pour in warm water little by little and knead into a soft, smooth dough that holds together without cracking.
TIPBecause jowar flour is delicate, add water gradually and press the dough together instead of kneading too aggressively. - rest · ~10 min
Cover and rest the dough for 10 minutes.
- assemble · ~8 min
Shape the bhakri.
1.Divide the dough into 8 equal balls.2.Take one ball and flatten it gently with your fingers.3.Pat or roll it into a medium-thick round bhakri.4.Repeat with the remaining dough balls.TIPIf the dough sticks or breaks at the edges, use lightly wet fingers to pat it out. - fry · ~4 min
Cook the bhakri on a hot tawa.
1.Heat a tawa over medium heat.2.Place one bhakri on the hot tawa and cook until the surface starts to change color.3.Flip it and drizzle a little oil around the edges.4.Cook both sides, pressing gently, until brown spots appear and the bhakri is cooked through.TIPKeep the heat at medium so the inside cooks fully before the outside gets too dark. - serve
Serve the masala bhakri hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze excess moisture from very juicy onions if the dough turns sticky; onion water can quickly loosen jowar dough.
- 2Use warm water, not cold, to help the sorghum flour hydrate and make the bhakri easier to pat without cracking.
- 3Pat each bhakri directly on a damp cloth or parchment if rolling is difficult; this works especially well with jowar-heavy dough.
- 4Keep the shaped bhakri medium-thick so the onion pieces cook through before the surface over-browns on the tawa.
- 5Cook on steady medium heat and press the edges lightly after flipping so the thicker rim cooks at the same rate as the center.
- 6Serve straight off the tawa or keep wrapped in a cloth-lined container; jowar bhakri firms up as it cools.
- 7For make-ahead prep, mix the dry ingredients and chopped aromatics earlier, but add water only just before shaping.
Adapt it for your goals.
Gluten-free
Skip the whole wheat and make smaller bhakris by patting them with wet hands; useful if you want a fully gluten-free version.
spicierSpicier
Add extra green chili and a little more red chili powder for a sharper heat that pairs well with yogurt or thecha.
methiMethi
Replace some coriander with chopped fresh methi leaves for a slightly bitter, more robust Maharashtrian-style flavor.
low oilLow-oil
Dry-roast on the tawa with minimal oil and serve with curd; good if you want a lighter everyday bhakri.
Why this is on our healthy list.
Fiber-Rich Grains
Jowar and whole wheat make this bhakri more filling and provide grain-based fiber that supports steady digestion.
Naturally Plant-Based
The recipe uses flours, onions, herbs, spices, and seeds, making it a satisfying vegan option when served with plant-based sides.
Contains Mineral-Rich Seeds
Sesame seeds and cumin add more than flavor; they also contribute beneficial fats and trace minerals from whole ingredients.
Vegetable and Herb Boost
Onion, green chili, and coriander add freshness and phytonutrients while keeping the flatbread flavorful without heavy enrichments.
Frequently asked questions
Jowar dough cracks when it is too dry or handled too much. Add a little warm water, rest the dough briefly, and pat it out with lightly wet fingers.
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