Bhakri ( Gujarati Recipe)
by Tarla Dalal
bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images
bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine.
Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee.
I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri 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. 3. 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. 4. Keep flipping theGujarati 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 under cooked from inside.
If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly.
Serve the bhakri immediately off the tava with Trevti Dal.
Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.
Bhakri ( Gujarati Recipe) recipe - How to make Bhakri ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 10 bhakhris
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
For bhakri
- For bhakri
- To make {span class="bold1"}bhakri{/span}, 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 {span class="bold1"}bhakri{/span} on it and cook it on a medium flame while putting light pressure on the {span class="bold1"}bhakri{/span} 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 {span class="bold1"}bhakri{/span} 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 {span class="bold1"}bhakri{/span}. Traditional gujarati women keep pricking the {span class="bold1"}bhakri{/span} with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
- Serve the {span class="bold1"}bhakri{/span} hot with trevti dal.
Like Whole Wheat Bhakri
- If you like Bhakri, Gujarati Bhakri then see our other bhakri recipes.
-
Crispy Bhakri – A Healthy Recipe for Healthy Lifestyle. Crispy Bhakri is made with only wheat flour, kneaded into a dough and cooked till crisp. Devoid of refined flour and loaded with wheat flour, it abounds in fiber. This key nutrient helps to cleanse your digestive system. Loaded with other nutrients like iron, calcium, magnesium, phosphorus and potassium, this bhakri is a nourishing and wholesome option for lunch. Kids and adults both are sure to love this. Enjoy it with a bowl of dal, especially Trevti Dal, to square up your meal and add a protein touch too. This bhakri has been smeared with ghee which is a bundle of fat-soluble vitamins and the butyrate (a short chain fatty acid) in it helps reduce the inflammation in the body. For diabetics, it is advised to restrict to 1 bhakri and not over eat.
Method for Gujarati Bhakri
-
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 then 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.
Soft Gujarati Bhakri
-
If you like Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri then try our soft Gujarati Bhakri recipe. See detailed step by step recipe of whole wheat bhakri. Makes 12 soft Gujarati Bhakris.
Ingredients For Bhakhri
2 cups whole wheat flour (gehun ka atta)
3 tbsp ghee for kneading
salt to taste
12 tsp ghee for smearing
Method For bhakhri- To make bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water.
- Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle.
- Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame 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.
- Then turn it over onto an open high flame and cook on both sides till it puffs up and golden brown spots appear on both the sides.
- Remove from the flame and smear 1 tsp of ghee evenly over it.
- Repeat steps 3 to 6 to make 11 more bhakris.
- Serve the bhakri immediately.
Tips for bhakri recipe
-
Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough.
-
With the help of a rolling pin rollGujarati Style Biscuit Bhakri 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
-
Keep flipping theGujarati 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 under cooked from inside.
| Energy | 169 cal |
| Protein | 3.1 g |
| Carbohydrates | 18.9 g |
| Fiber | 3.2 g |
| Fat | 9.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 80.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 9.3 mcg |
| Calcium | 12.5 mg |
| Iron | 1.3 mg |
| Magnesium | 34.3 mg |
| Phosphorus | 92.3 mg |
| Sodium | 5.2 mg |
| Potassium | 81.9 mg |
| Zinc | 0.6 mg |
Can I store this bhakri for few days ? If yes how many days ?