Masala Bhakhari
Lunch • India
How to Make Masala Bhakhari (Traditional & Healthy Version)
Masala Bhakhari is a beloved flatbread from the arid regions of Gujarat and Rajasthan, celebrated for its robust flavors and wholesome ingredients. Traditionally prepared with whole wheat flour (atta) and a medley of Indian spices, this dish is a staple in many Gujarati and Rajasthani households, especially during festivals and family gatherings. The addition of ingredients like ajwain, jeera, and fresh coriander not only enhances the taste but also brings in a burst of aroma that makes Masala Bhakhari irresistible. What sets Masala Bhakhari apart is its crisp texture and spicy profile, making it a perfect accompaniment with dahi (curd), pickles, or even sabzi. It is often enjoyed during lunch, especially on festive occasions like Uttarayan or as part of a traditional thali. Its simplicity, combined with high nutritional value, makes it a great choice for those seeking healthy Indian recipes. Packed with fiber and essential vitamins from fresh vegetables and herbs, Masala Bhakhari supports a balanced diet while satisfying your taste buds. In Indian culture, Bhakhari holds a special place as a comforting and sustaining meal, especially in the dry climate of Western India. Its ability to stay fresh for hours makes it popular for travel and picnics as well. Masala Bhakhari is not just food—it's a celebration of regional flavors and Indian culinary heritage.
Ingredients(for 2 medium bhakhari per person)
- 1 cup Whole wheat flour (atta) (gehun ka atta)
- 2 tbsp Besan (chickpea flour) (optional for extra protein) - optional
- 1 small, finely chopped Onion (pyaaz)
- 2 tbsp, finely chopped Fresh coriander leaves (hara dhania)
- 1, finely chopped Green chili (hari mirch) - optional
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Jeera (cumin seeds)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 1 tbsp + for cooking Oil or ghee (use cold-pressed oil or cow ghee for health)
- as needed Water (for kneading dough)
Instructions
- 1
In a large mixing bowl, combine atta, besan (if using), finely chopped onion, coriander leaves, green chili, ajwain, jeera, red chili powder, turmeric, and salt. Mix well with your fingers to distribute the spices and vegetables evenly.
3 minutes
Mix the dry ingredients thoroughly to ensure even flavor in every bhakhari.
- 2
Add 1 tablespoon oil or ghee to the mixture. Gradually add water, a little at a time, and knead into a stiff but smooth dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough helps spices infuse and makes rolling easier.
- 3
Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten gently using your palms. Roll out each ball into a thick disc (about 5-6 inches diameter) using a rolling pin, dusting with flour as needed.
4 minutes
Keep bhakhari slightly thick for a perfect crispy yet soft texture.
- 4
Heat a tawa (iron griddle) on medium flame. Place the rolled bhakhari on the hot tawa and cook for 1-2 minutes until small bubbles appear.
2 minutes
Use a heavy tawa for even cooking and to prevent burning.
Why This Dish is Healthy
This Masala Bhakhari recipe is a healthy choice because it uses whole grains, natural spices, and fresh vegetables, avoiding refined ingredients and excess fats. It is low in saturated fat and free from artificial additives, making it heart-friendly and suitable for weight management. The addition of besan increases protein content, making it satiating and muscle-friendly for vegetarians. Spices further enhance metabolism and boost immunity.
Masala Bhakhari is high in dietary fiber thanks to whole wheat flour and besan, which support digestive health and keep you feeling full longer. The onions and coriander add vitamins C and K, while spices like cumin and ajwain aid in digestion and have anti-inflammatory properties. Prepared with minimal oil and no refined flour, this flatbread is a nutritious, balanced meal option rich in complex carbohydrates, moderate protein, and essential minerals like iron and magnesium.
Pro Tips
- 💡Use freshly ground spices for maximum aroma.
- 💡Add a spoon of yogurt to the dough for extra softness.
- 💡Cook on medium flame to avoid burning and ensure even crispness.
Storage & Serving
Store leftover bhakhari in an airtight container at room temperature for up to 1 day. For longer freshness, wrap in a clean cloth and refrigerate for 2-3 days. Reheat on tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
