Masala Bhakhri | Best travel friendly recipe

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper blend

White pepper offers a milder flavor.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds are rich in omega-3s while sunflower seeds are often cheaper.

Welcome to Apple Foods kitchen.

Today we are making Masala Bhakhri.

Start with 2 cups of apple chakki fresh flour.

Add Himalayan rock salt to taste.

Add 1/2 teaspoon coriander powder.

Add 1 teaspoon red chili powder.

Add 1 teaspoon cumin seeds.

Add 1/2 teaspoon ajwain, crushed by hand for better flavor.

Add 1 teaspoon dried fenugreek leaves (kasuri methi), also crushed by hand.

Add 1/4 teaspoon turmeric powder.

Add 2 tablespoons of ghee for moisture.

Mix all the ingredients well by hand.

Add water gradually to knead the dough, making it firm.

Knead the dough until ready.

Take a portion of the dough and roll it into a ball.

Roll out the dough evenly from all sides to avoid uneven thickness.

Cut out small bhakhris using a lid or cutter.

Use a fork to create impressions on both sides of the bhakhri for better cooking.

Cook on medium flame until one side is done, then flip it over.

Press down on the bhakhri while cooking to ensure it cooks evenly.

Check for crispiness on both sides before removing from heat.

Apply ghee on top of the cooked bhakhri.

Serve the bhakhri with tea and pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens