Bhakri ( Gujarati Recipe)


by
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.

3/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
भाखरी - 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.

Add your private note

Bhakri ( Gujarati Recipe) recipe - How to make Bhakri ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 10 bhakhris
Show me for bhakhris

Ingredients

For Bhakri
2 cups whole wheat flour (gehun ka atta)
3 tbsp melted ghee for kneading
salt to taste
10 tsp ghee for smearing

For Serving With The Bhakri
trevti dal
Method
For bhakri

    For bhakri
  1. To make bhakri, combine all the ingredients in a bowl and knead into a stiff dough, using enough water.
  2. Cover with a lid or a muslin cloth and keep aside for 15 to 20 minutes.
  3. Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4") diameter thick circle.
  4. Once rolled, make small groves evenly over the rolled bhakri using the edge of the rolling pin.
  5. 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.
  6. Flip it over and cook on the other side also till light brown spots appear.
  7. 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.
  8. 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.
  9. Serve the bhakri hot with trevti dal.

Bhakri ( Gujarati Recipe) recipe with step by step photos

If you like Bhakri, Gujarati Bhakri then

  1. If you like Bhakri, Gujarati Bhakri then see our other bhakri recipes.

Method for Bhakri

  1. To make the Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri), in a deep bowl or parat take whole wheat flour.
  2. 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.
  3. Finally, add salt to taste.
  4. Combine all the ingredients and mix well.
  5. 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.
  6. Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
  7. Divide the dough into 10 equal portions.
  8. Shape each portion into a round ball.
  9. Flatten a portion on a rolling board.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
Accompaniments

Bhinda Sambhariya ( Gujarati Recipe) 
Ganthia Nu Shaak ( Gujarati Recipe) 
Panchkutiyu Shaak ( Gujarati Recipe) 
Ringna Bateta Ni Kachri ( Gujarati Recipe) 
Turiya Mag Ni Dal ( Gujarati Recipe) 

Nutrient values (Abbrv) per bhakhri
Energy113 cal
Protein2.6 g
Carbohydrates15.7 g
Fiber2.6 g
Fat4.7 g
Cholesterol0 mg
Sodium4.3 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Bhakri ( Gujarati Recipe)
5
 on 28 Jun 19 09:05 AM


Loved the detailed Bhakri recipe with all you super images.
| Hide Replies
Tarla Dalal    Thanks for the feedback.
Reply
28 Jun 19 09:06 AM
Bhakri ( Gujarati Recipe)
5
 on 06 Jan 17 09:32 AM


Used this recipe many many times and it works perfectly and love to have it with some sabzi and Achar.
भाखरी
5
 on 17 Jan 16 12:18 PM


Very nice recipes. ...Thanks a lot mam. ..awasm. .
| Hide Replies
Tarla Dalal    Thanks Yogit. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
18 Jan 16 09:53 AM
भाखरी
5
 on 17 Jan 16 12:17 PM


Bhakri ( Gujarati Recipe)
4
 on 21 Nov 14 12:25 PM


These bhakhris have a nery nice flavour of the jeera.. They are crisp and tastes best with potato subzi.. However it also tastes great with pickle..
Bhakri ( Gujarati Recipe)
5
 on 23 Aug 12 11:52 AM


Easy to make and healthy when you cut the level of ghee. Bakhri is the common roti in Maharashtra. Have this with your vegetables or just with curds and sambhar masala.
Bhakhri ( Gujarati Recipe)
4
 on 06 Jun 12 02:21 PM


Very good
Bhakhri
5
 on 26 Aug 11 08:59 PM


This recipe takes a little longer to make as you have to cook it on medium flame so it becomes crispy, but believe me, its worth all the effort. thanks, tarlaji.