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Bhakri ( Gujarati Recipe) | Kathiyawadi Bhakri | Gujarati Style Biscuit Bhakri |
Tarla Dalal
19 December, 2024
Table of Content
About Bhakri ( Gujarati Recipe)
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Ingredients
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Methods
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Like Whole Wheat Bhakri
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Method for Gujarati Bhakri
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Soft Gujarati Bhakri
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Tips for bhakri recipe
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Nutrient values
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bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images
bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The Kathiyawadi Bhakri is popular in Maharastra and Gujarat cuisine.
Generally, there are two types of bhakhris—one is Gujarati Style Biscuit Bhakri while the other is puffed up whole wheat bhakri recipe served with ghee.
I would like to share 4 important tips to make the perfect bhakri recipe. 1. Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough. 2. With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth. 3. Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly. 4. Keep flipping theGujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside.
If you plan to take Kathiyawadi Bhakri along when travelling, make them smaller and crispier. In any case, apply pressure when cooking so that the insides get cooked evenly.
Serve the bhakri immediately off the tava with Trevti Dal.
Enjoy how to make bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri with detailed step by step photos below.
Bhakri ( Gujarati Recipe) recipe - How to make Bhakri ( Gujarati Recipe)
Tags
Preparation Time
2 Mins
Cooking Time
90 Mins
Total Time
92 Mins
Makes
10 bhakhris
Ingredients
For Bhakri
2 cups whole wheat flour (gehun ka atta)
3 tbsp melted ghee for kneading
salt to taste
10 tsp ghee for smearing
For Serving With The Bhakri
Method
For bhakri
- To make bhakri, combine all the ingredients in a bowl and knead into a stiff dough, using enough water.
- Cover with a lid or a muslin cloth and keep aside for 15 to 20 minutes.
- Divide the dough into 10 equal portions and roll out a portion into a 100 mm. (4") diameter thick circle.
- Once rolled, make small groves evenly over the rolled bhakri using the edge of the rolling pin.
- Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame while putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
- Flip it over and cook on the other side also till light brown spots appear.
- Now lower the flame. Keep flipping the bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes to be cooked completely.
- Remove it in a plate and smear desi ghee on the bhakri. Traditional gujarati women keep pricking the bhakri with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
- Serve the bhakri hot with trevti dal.
Bhakri ( Gujarati Recipe) recipe with step by step photos
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- If you like Bhakri, Gujarati Bhakri then see our other bhakri recipes.
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Crispy Bhakri – A Healthy Recipe for Healthy Lifestyle. Crispy Bhakri is made with only wheat flour, kneaded into a dough and cooked till crisp. Devoid of refined flour and loaded with wheat flour, it abounds in fiber. This key nutrient helps to cleanse your digestive system. Loaded with other nutrients like iron, calcium, magnesium, phosphorus and potassium, this bhakri is a nourishing and wholesome option for lunch. Kids and adults both are sure to love this. Enjoy it with a bowl of dal, especially Trevti Dal, to square up your meal and add a protein touch too. This bhakri has been smeared with ghee which is a bundle of fat-soluble vitamins and the butyrate (a short chain fatty acid) in it helps reduce the inflammation in the body. For diabetics, it is advised to restrict to 1 bhakri and not over eat.
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To make the Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri), in a deep bowl or parat take whole wheat flour.
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To this add 3 tbsp of melted ghee. You can even make use of oil but, a drizzle of ghee will enhance the taste of the Gujarati bhakri.
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Finally, add salt to taste.
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Combine all the ingredients and mix well.
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Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough.
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Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
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Divide the dough into 10 equal portions.
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Shape each portion into a round ball.
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Flatten a portion on a rolling board.
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With the help of a rolling pin roll into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth.
-10-186271.webp)
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Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly.
-11-186271.webp)
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Heat a non-stick tava (griddle) and place the rolled Gujarati bhakri (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri) over it. Traditionally, kathiyawadi bhakris are prepared on earther clay (desi mitti) tava.
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Cook it on a medium flame till it few light brown spots appear. Turn it over and again cook till few light brown spots appear on the other side. Flip the Gujarati bhakri and cook it on a slow flame. Apply pressure on the bhakri with the help of a ‘wooden khakhra press.
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Keep flipping the Gujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be undercooked from inside.
-14-186271.webp)
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Remove it in a plate and smear desi ghee on the Gujarati Bhakri. Traditional Gujarati women keep pricking the bhakri with the ghee laden spoon simultaneously while smearing, as this helps the ghee to penetrate inside the bhakri too.
-17-186271.webp)
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Serve the Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of masala chai. Check out our collection of Gujarati rotli and Gujarati thepla to find out some authentic Gujarati flatbread recipes.
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To make the Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri), in a deep bowl or parat take whole wheat flour.
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If you like Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri then try our soft Gujarati Bhakri recipe. See detailed step by step recipe of whole wheat bhakri. Makes 12 soft Gujarati Bhakris.
Ingredients For Bhakhri
2 cups whole wheat flour (gehun ka atta)
3 tbsp ghee for kneading
salt to taste
12 tsp ghee for smearing
Method For bhakhri- To make bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water.
- Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle.
- Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
- Flip it over and cook on the other side also till light brown spots appear.
- Then turn it over onto an open high flame and cook on both sides till it puffs up and golden brown spots appear on both the sides.
- Remove from the flame and smear 1 tsp of ghee evenly over it.
- Repeat steps 3 to 6 to make 11 more bhakris.
- Serve the bhakri immediately.
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If you like Gujarati Bhakri recipe (Kathiyawadi Bhakri, Gujarati Style Biscuit Bhakri then try our soft Gujarati Bhakri recipe. See detailed step by step recipe of whole wheat bhakri. Makes 12 soft Gujarati Bhakris.
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Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough.
-5-186271-1-192914.webp)
![]()
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With the help of a rolling pin rollGujarati Style Biscuit Bhakri into a 100 mm. (4”) diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make the dough little smooth.
-10-186271-2-192914.webp)
![]()
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Once rolled, make small groves evenly over the rolled Gujarati bhakri using the edge of the rolling pin, as shown here. By doing so the bhakri will cook uniformly
-11-186271-3-192914.webp)
![]()
-
Keep flipping theGujarati bhakri every 30 seconds to 1 minute and pressing it with the khakhra press till golden brown spots appear on both the sides and it turns crispy. It would take around 8-9 minutes for a Gujarati bhakri (Kathiyawadi Bhakri Recipe | Gujarati Style Biscuit Bhakri recipe) to be cooked completely. If you cook the bhakris on a high flame you will notice that brown spots will appear very quickly, but it will be under cooked from inside.
-14-186271-4-192914.webp)
![]()
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Gradually add water to knead into a stiff dough. If the dough becomes soft then the bhakris will not become crispy like biscuit. My grandmother makes use of milk to knead the Gujarati bhakri dough.
Nutrient values (Abbrv)per plate
| Energy | 169 cal |
| Protein | 3.1 g |
| Carbohydrates | 18.9 g |
| Fiber | 3.2 g |
| Fat | 9.4 g |
| Cholesterol | 0 mg |
| Sodium | 5.2 mg |
Click here to view Calories for Bhakri ( Gujarati Recipe)
The Nutrient info is complete
yogit
March 13, 2025, midnight
Very nice recipes. ...Thanks a lot mam. ..awasm. .
Tarla Dalal
March 13, 2025, midnight
Thanks Yogit. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
shaheen farid teji
March 13, 2025, midnight
simply awesome recipe as usual,ur complete explanation is best
Tarla Dalal
March 13, 2025, midnight
Shaheen, thanks for your kind words. Well cooked.
Prafula
March 13, 2025, midnight
??? ?? ? ????? ?????? . ??? ???????? ????? ????????
Tarla Dalal
March 13, 2025, midnight
???? ???? ?? ?? ???? ?????? ???? ???? ??? ???? ??????? ???? ?? ??? ???????? ?? ?????? ??????? ??? ?????? ?? ??? ??????
Ami
March 13, 2025, midnight
Awesome, just the way my grandma had taught me. We rill them a little thicker than what you have shown, but the biscuit like texture is amazing. Goes so well with tea! Thank you.
Tarla Dalal
March 13, 2025, midnight
Thank you for your feedback Ami. We are glad you liked the recipe.
yogita
March 13, 2025, midnight
Nalinidoshi
March 13, 2025, midnight
This recipe takes a little longer to make as you have to cook it on medium flame so it becomes crispy, but believe me, its worth all the effort. thanks, tarlaji.
Mahesh Kumar
March 13, 2025, midnight
Very good
Loves Food
March 13, 2025, midnight
Easy to make and healthy when you cut the level of ghee. Bakhri is the common roti in Maharashtra. Have this with your vegetables or just with curds and sambhar masala.
Gandhi Dhwani
March 13, 2025, midnight
These bhakhris have a nery nice flavour of the jeera.. They are crisp and tastes best with potato subzi.. However it also tastes great with pickle..
Disha Patel
March 13, 2025, midnight
Used this recipe many many times and it works perfectly and love to have it with some sabzi and Achar.
Tarla Dalal
March 13, 2025, midnight
Thanks Disha.
Kanaksinh jeshrani
March 13, 2025, midnight
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Farah Patel
March 13, 2025, midnight
Loved the detailed Bhakri recipe with all you super images.
Jyoti
March 13, 2025, midnight
Can I store this bhakri for few days ? If yes how many days ?
Tarla Dalal
March 13, 2025, midnight
Yes you can store it. It will stay fresh for about 2 days.
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