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
- 1 cup Whole wheat flour (atta) (gehun ka atta)
- 2 tbsp Besan (chickpea flour) (optional for extra protein)
- 1 small, finely chopped Onion (pyaaz)
- 2 tbsp, finely chopped Fresh coriander leaves (hara dhania)
- 1, finely chopped Green chili (hari mirch)
- 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)
Step-by-step instructions
Step 1 · In a large mixing bowl
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.
Step 2 · Add 1 tablespoon oil or ghee to the mixture
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.
Step 3 · Divide the dough into 4 equal portions
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.
Step 4 · Heat a tawa (iron griddle) on medium flame
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.
Step 5 · Flip the bhakhari and drizzle a few drops of oil or ghee around the...
Flip the bhakhari and drizzle a few drops of oil or ghee around the edges. Cook the other side for 2 minutes, pressing gently with a cloth or spatula for even crispness.
Step 6 · Repeat flipping and pressing both sides until golden brown spots ap...
Repeat flipping and pressing both sides until golden brown spots appear and the bhakhari is cooked through. Remove from tawa and keep covered. Repeat with the remaining dough.
Step 7 · Serve hot with low-fat curd
Serve hot with low-fat curd, fresh salad, or homemade pickle for a wholesome meal.
Why this recipe 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.
A note on tradition
Masala Bhakhari is an iconic bread from Gujarat and Rajasthan, where it is often served as a staple during lunch or as part of festive thalis. Its long shelf life and robust flavor make it a popular travel food, and it is especially relished during festivals like Uttarayan and Teej. Each household may have its unique spice blend, reflecting regional tastes and family traditions.