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
Step-by-step instructions
Step 1 · In a large mixing bowl
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.
Step 2 · Add 1 tsp oil to the dry mix and gradually add water
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.
Step 3 · Divide the dough into 4 equal portions
Divide the dough into 4 equal portions. Roll each portion into a smooth ball.
Step 4 · On a flat surface
On a flat surface, roll each ball into a thick disc (about 4-5 inches in diameter), dusting lightly with flour if needed.
Step 5 · Heat a tawa (griddle) on medium flame
Heat a tawa (griddle) on medium flame. Place the rolled bhakhri on the tawa. Cook for 1-2 minutes until small bubbles appear.
Step 6 · Flip and cook the other side for another 1-2 minutes
Flip and cook the other side for another 1-2 minutes. Press gently with a cloth or spatula to ensure even cooking and crispness.
Step 7 · Brush a few drops of oil on both sides and cook until golden and crisp
Brush a few drops of oil on both sides and cook until golden and crisp. Repeat for all portions.
Step 8 · Serve hot with curd (dahi)
Serve hot with curd (dahi), pickle (achar), or green chutney.
Why this recipe 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.
A note on tradition
Masala Bhakhri is woven into the culinary fabric of western India, especially Gujarat and Maharashtra. Traditionally, it is prepared as a travel-friendly food due to its longer shelf life and sturdy texture. During festivals like Navratri, bhakhri is paired with sabzi, chutney, and dahi as a wholesome sattvic meal. It is also a preferred option in Indian lunchboxes (tiffin), reflecting the region’s emphasis on nutritious, home-cooked food. The recipe has evolved with local variations, sometimes including millets or seasonal greens.