Methi Bhakri (Crispy Gujarati Biscuit Bhakri)
Crisp mini methi bhakri with fresh fenugreek, sesame, and a wheat-bajra dough. Slow-cooked on a tawa, then brushed with ghee for a snap-worthy tea-time snack.
Ingredients
For the dough
- 1 cup whole wheat flour atta
- 1/2 cup bajra flour pearl millet; or substitute with more whole wheat flour
- 2 tablespoons white sesame seeds
- 1 tablespoon ajwain carom seeds
- 2 tablespoons finely chopped fresh coriander leaves
- 1/3 cup finely chopped fresh fenugreek leaves methi; packed lightly
- 1 teaspoon salt or to taste
- 1/2 teaspoon hing asafoetida
- 1 1/2 teaspoons coriander-cumin powder dhana-jeeru
- 1 teaspoon red chilli powder
- 2/3 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon chaat masala or amchur dry mango powder; or split half and half
- 1 1/2 teaspoons jaggery powder optional
- 3 to 4 tablespoons oil plus more for rolling if needed
- About 1/3 cup water, added gradually (adjust as needed)
For finishing
- 1 to 2 teaspoons ghee total or neutral oil for vegan; brushed or dotted while finishing
Instructions
Make the dough
- In a large bowl, mix both flours, sesame seeds, ajwain, coriander, methi, salt, hing, all ground spices, optional jaggery, and oil. Rub with your fingertips until the oil is evenly distributed and the mix feels sandy.
- Add water a tablespoon at a time and knead into a firm, tight dough. It should feel harder than roti dough and barely yield when pressed. Cover with a damp cloth and rest 20 to 30 minutes.
Shape and cook
- Knead once more for a minute. Roll the dough to a slightly thick sheet, about the thickness of two stacked quarters (not paper thin).
- Stamp out small rounds with a cutter. Gather scraps, re-roll, and cut until the dough is used.
- Heat a tawa on low to medium-low. Cook each round about 2 minutes on the first side until the surface looks dry and you see faint spots underneath, then flip and cook about 2 minutes on the second side.
- Brush or dot a little ghee on both sides, press gently with a spatula, and cook another 20 to 40 seconds per side until crisp and deep golden in spots. Repeat with the remaining dough, adjusting heat so nothing chars before the center dries.
Notes
If the centers stay soft, lower the flame and extend the second cook by 30 to 60 seconds per side before adding ghee.
For longer storage, skip fresh coriander and methi and use dried kasuri methi instead; flavor changes but shelf life improves.
Store cooled bhakri in an airtight tin up to two to three days at room temperature when made with fresh greens; shorten if humidity is high.
Chop methi fine and pat it dry after washing. Extra water in the leaves is the fastest way to turn a measured dough into a sticky mess.
Serve with masala chai, mango pickle, or chutney. Packs well for a snack box with sliced vegetables.
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