Ingredients

• Whole wheat flour (atta): 1 cup
• Gram flour (besan): 2 tbsp (optional, for extra flavor)
• Finely chopped onion: 2 tbsp
• Finely chopped coriander leaves: 2 tbsp
• Finely chopped green chili: 1 small (optional, adjust to spice preference)
• Turmeric powder: ¼ tsp
• Red chili powder: ½ tsp
• Ajwain (carom seeds): ½ tsp
• Cumin seeds: ½ tspSalt: to taste
• Oil: 2 tsp (for kneading)
• Water: as needed (for kneading)
• Oil/ghee: for cooking (1 tsp per bhakri)

Preparation

In a large bowl, combine whole wheat flour, gram flour (if using), chopped onions, coriander leaves, green chili, turmeric powder, red chili powder, ajwain, cumin seeds, salt, and oil.

Mix well using your fingers to ensure the spices and oil are evenly incorporated.

Gradually add water and knead into a firm, smooth dough. It should not be sticky.

Divide the dough into 4 equal portions.

Roll each portion into a small ball and flatten slightly.

Roll it out into a thick, small circle (about 4-5 inches in diameter). Unlike rotis, bhakris are thicker.

Heat a tawa (griddle) on medium heat.

Place the rolled bhakri on the hot tawa and cook for 1-2 minutes on one side until light brown spots appear.

Flip it and cook the other side for another 1-2 minutes.

Apply a little oil/ghee on both sides and press gently with a spatula to cook evenly. Cook until both sides are golden brown and crispy.

Remove from the tawa and serve hot.

Pair with curd, pickle, or a side of vegetable curry for a wholesome meal.

Number of servings: Serves 2

Notes

• Bhakris should be slightly thick for a crispy yet chewy texture.
• Use medium heat and press with a spatula to ensure even cooking and crispiness.