Bhakri ( Gujarati Recipe)
by Tarla Dalal
- हिन्दी में पढ़ें (Bhakri ( Gujarati Recipe) in Hindi)
Added to 196 cookbooks
This recipe has been viewed 182043 times
Bhakhri is typically biscuit-like bread flavoured with ghee and cumin seeds. Generally, there are two types of bhakhris—one is cooked like a biscuit while the other is puffed up and served with ghee.
If you plan to take bhakhris along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly.
Serve immediately off the tava with Trevti Dal.
Enjoy how to make Bhakri recipe with detailed step by step photos below.
- To make bhakri, combine all the ingredients in a bowl and knead into a stiff dough, using enough water.
- Cover with a lid or a muslin cloth and keep aside for 15 to 20 minutes.
- Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4") diameter thick circle.
- Once rolled, make small groves evenly over the rolled bhakri using the edge of the rolling pin.
- Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame while putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
- Flip it over and cook on the other side also till light brown spots appear.
- Now lower the flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes to be cooked completely.
- Remove it in a plate and smear desi ghee on the bhakri. Traditional gujarati women keep pricking the bhakri with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
- Serve the bhakri hot with trevti dal.
Bhakri ( Gujarati Recipe) recipe with step by step photos
If you like Bhakri, Gujarati Bhakri then see our other bhakri recipes.
To make the Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri), in a deep bowl or parat take whole wheat flour.
To this add 3 tbsp of melted ghee. You can even make use of oil but, a drizzle of ghee will enhance the taste of the Gujarati bhakri.
Finally, add salt to taste.
Combine all the ingredients and mix well.
Gradually add water to knead into a stiff dough. If the dough becomes soft than the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough.
Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
Divide the dough into 10 equal portions.
Shape each portion into a round ball.
Flatten a portion on a rolling board.
With the help of a rolling pin roll into a 100 mm. (4")diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth.
Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly.
Heat a non-stick tava (griddle) and place the rolled Gujarati bhakri (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri) over it. Traditionally, kathiyawadi bhakris are prepared on earther clay (desi mitti) tava.
Cook it on a medium flame till it few light brown spots appear. Turn it over and again cook till few light brown spots appear on the other side. Flip the Gujarati bhakri and cook it on a slow flame. Apply pressure on the bhakri with the help of a ‘wooden khakhra press.
Keep flipping the Gujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be undercooked from inside.
Remove it in a plate and smear desi ghee on the Gujarati Bhakri. Traditional Gujarati women keep pricking the bhakri with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
Serve the Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of masala chai. Check out our collection of Gujarati rotli and Gujarati thepla to find out some authentic Gujarati flatbread recipes.
Nutrient values (Abbrv) per bhakhri
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