Masala Bhakhri
Lunch • India
How to Make Masala Bhakhri (Traditional & Healthy Version)
Masala Bhakhri is a rustic, flavorful flatbread originating from the vibrant western states of Gujarat and Maharashtra. Traditionally made with whole wheat flour (atta) and a blend of Indian spices, bhakhri is cherished for its hearty texture and earthy notes. It is a staple during lunch hours across many Indian households, especially in rural areas where it is enjoyed with curd, pickle, or fresh chutney. What sets Masala Bhakhri apart is its versatility and robustness. Unlike soft rotis, bhakhri is thicker and crispier, making it perfect for travel or packed tiffins. The addition of turmeric (haldi), cumin (jeera), and ajwain imparts a delightful aroma, while fresh coriander and green chilies add a touch of freshness and heat. It is a popular choice during festivals like Navratri and Uttarayan, when families gather to enjoy wholesome, homemade meals. This healthy, traditional Indian flatbread is not only easy to prepare but also keeps you full for longer, thanks to its high fiber content. Whether served with homemade yogurt or a tangy pickle, Masala Bhakhri is a nutritious, satisfying option that brings the authentic flavors of India to your plate.
Ingredients(for 2 medium bhakhris (approx. 80g each))
- 1 cup Whole wheat flour (atta) (gehun ka atta)
- 2 tbsp Besan (gram flour) (for extra crispness)
- 2 tbsp Fresh coriander leaves (finely chopped)
- 1 Green chili (finely chopped, hari mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Carom seeds (ajwain)
- to taste Salt (namak)
- 2 tsp Oil (for dough and roasting)
- as needed Water (to knead dough)
Instructions
- 1
In a large mixing bowl, combine whole wheat flour, besan, turmeric powder, red chili powder, cumin seeds, ajwain, salt, green chili, and chopped coriander leaves. Mix well.
3 minutes
Mix the dry ingredients thoroughly to evenly distribute the spices.
- 2
Add 1 tsp oil to the dry mix and gradually add water. Knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
10 minutes
Use just enough water to make a stiff dough; this helps in achieving a crispy bhakhri.
- 3
Divide the dough into 4 equal portions. Roll each portion into a smooth ball.
2 minutes
Keep the dough portions covered to prevent drying.
- 4
On a flat surface, roll each ball into a thick disc (about 4-5 inches in diameter), dusting lightly with flour if needed.
3 minutes
Keep the bhakhri slightly thick for authentic texture.
Why This Dish is Healthy
This Masala Bhakhri recipe is a wholesome, heart-healthy alternative to deep-fried snacks or refined flour breads. Using atta and besan boosts fiber and protein, supporting digestion and satiety. The use of spices not only enhances flavor but also provides metabolic benefits. By using minimal oil and fresh ingredients, this recipe aligns with weight management and diabetic-friendly meal plans, making it perfect for those mindful of healthy eating in Indian cuisine.
Masala Bhakhri is rich in dietary fiber and complex carbohydrates from whole wheat flour (atta), making it a slow-digesting, energy-boosting option. Besan adds a plant-based protein punch, while spices like turmeric and cumin provide antioxidants and anti-inflammatory benefits. The addition of coriander leaves and green chili enhances the vitamin C and phytonutrient content. Minimal oil ensures that the fat content remains low, making this an ideal choice for a balanced Indian meal. With essential minerals like iron and magnesium, Masala Bhakhri supports overall health and digestion.
Pro Tips
- 💡Tip 1: For extra crispiness, prick the bhakhri with a fork before roasting.
- 💡Tip 2: Use a cast iron tawa for authentic flavor and even cooking.
- 💡Tip 3: Let the dough rest for at least 10 minutes to ensure soft interiors and crisp exteriors.
Storage & Serving
Allow bhakhri to cool completely before storing in an airtight container. It stays fresh for up to 2 days at room temperature. For longer storage, refrigerate for up to 5 days and reheat on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
