Gujarati Style Bhakri Recipe – A Hearty Multigrain Flatbread
Introduction:
Gujarati Style Bhakri is a traditional and wholesome flatbread that is made with a delightful mix of whole wheat flour and jowar flour (sorghum), offering a unique texture and flavor. This easy-to-make multigrain bread is full of earthy flavors from ajwain (carom seeds), whole black pepper, and the aromatic warmth of dry ginger powder and turmeric. Bhakri is a perfect accompaniment to a variety of savory dishes and is often enjoyed during breakfast or as a main dish with lentils and yogurt. It’s ideal for those seeking a diabetic-friendly, fiber-rich meal that is both filling and nutritious. With a bit of ghee for that extra richness, this Gujarati flatbread has stood the test of time as a beloved staple in many homes.
Whether you’re enjoying it with a bowl of Masala Chai during your morning tea or pairing it with a side of Lauki Channa Dal for dinner, this Bhakri is versatile and delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Jowar Flour (Sorghum) | 1 cup |
| Ghee | 4 tablespoons |
| Ajwain (Carom seeds) or Sesame Seeds | 2 teaspoons |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Dry Ginger Powder | 1/4 teaspoon |
| Salt | To taste |
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Servings:
4
Cuisine:
Maharashtrian Recipes
Course:
North Indian Breakfast
Diet:
Diabetic Friendly
Instructions:
-
Mixing the Dough:
To begin making the Bhakris, start by combining the whole wheat flour and jowar flour in a large mixing bowl. Add the ghee, ajwain (or sesame seeds), coarsely pounded black pepper, turmeric powder, dry ginger powder, and salt. Mix well to ensure the ghee is evenly distributed throughout the flour mixture. -
Kneading the Dough:
Gradually add water, little by little, and knead the mixture into a firm dough. It’s important to keep the dough on the firmer side to ensure the Bhakris have the perfect texture when cooked. Once the dough has come together, cover the bowl with a damp cloth and allow it to rest for about 15 minutes. This resting period will help the dough relax and become easier to roll out. -
Rolling the Bhakri:
After the dough has rested, divide it into 10 equal portions. Take each portion and roll it into a small ball. Roll each dough ball into a flat, round circle, approximately 4 inches in diameter. Be careful not to apply too much pressure while rolling to keep the dough from tearing. -
Cooking the Bhakri:
Preheat a heavy-bottomed iron skillet or tawa over medium heat. Once the skillet is hot, place the rolled-out dough onto the surface. Allow it to cook on one side until golden brown spots begin to appear. Flip the Bhakri to cook the other side.Using a wooden press or spatula, gently apply light pressure on the edges and center of the Bhakri while it cooks to ensure it puffs up and cooks evenly. This will also help cook the inside fully.
-
Achieving the Perfect Crispness:
Cook the Bhakri on medium heat to avoid burning it. The flatbread will start to form brown spots on both sides. If your heat is too high, these spots will appear too quickly, so keep the heat at a steady medium to ensure even cooking. -
Optional Step – Adding Ghee for Extra Flakiness:
For a flakier and richer Bhakri, some families like to cook the bread in ghee. After the Bhakri is cooked on both sides, you can drizzle a little ghee on top while it’s still hot to enhance its flavor and texture. -
Serving Suggestions:
Bhakri pairs beautifully with a variety of accompaniments. Serve it with Lauki Channa Dal (Bottle Gourd Lentils) for a wholesome meal. You can also dip it into your favorite Masala Chai for a comforting snack. For a lighter meal, serve it with a bowl of yogurt.
Tips for Making Perfect Bhakri:
- Texture: Ensure that the dough is on the firmer side as soft dough will make it difficult to roll and the Bhakri may not hold its shape while cooking.
- Heat Control: Bhakri requires even heat for proper cooking. If the heat is too high, the Bhakri will burn quickly, leaving the inside raw. Keep the heat medium and ensure even cooking on both sides.
- Flavor Variations: While ajwain (carom seeds) adds an authentic flavor, you can also experiment with sesame seeds for a nuttier taste. If you enjoy a spicier flavor, feel free to add a pinch of red chili powder to the dough.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~190-210 kcal |
| Carbohydrates | ~30g |
| Protein | ~4g |
| Fiber | ~4g |
| Fat | ~7g |
| Saturated Fat | ~3g |
| Cholesterol | ~10mg |
| Sodium | ~100mg |
This Gujarati Style Bhakri is not only a comforting and filling dish but also provides a great balance of nutrients, making it perfect for those who are looking to enjoy a diabetic-friendly breakfast or a hearty lunch. Whether you prepare it with the traditional touch of ghee or opt for a lighter version, Bhakri remains a favorite for its simple yet delicious flavor.
