Biscuit Bhakri

Biscuit Bhakri

By IFB | November 18, 2023

Biscuit Bhakri


  • 1 cup whole wheat flour
  • 2 tablespoons ghee
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ajwain
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • Water, as needed, for kneading
  • Oil or ghee for cooking


  1. In a mixing bowl, combine the whole wheat flour, cumin seeds, ajwain, turmeric powder, red chili powder and salt.
  2. Add the ghee to the mixture and rub it into the flour mixture until it resembles coarse breadcrumbs.
  3. Gradually add water, a little at a time and knead the mixture into smooth and firm dough. The dough should not be too soft or sticky.
  4. Cover the dough with a damp cloth and let it rest for about 15 mins.
  5. After resting, divide the dough into small, equal-sized portions and shape them into balls.
  6. Heat a griddle over medium heat.
  7. Take one dough ball and roll it out into a thin circle, using a rolling pin and a little dry flour for dusting. - - The bhakri should be thin and even, similar to a biscuit.
  8. Place the rolled bhakri on the hot griddle. After about 30 secs, when you see small bubbles forming on the surface, flip it over.
  9. Use a cloth or a flat masher to press the bhakri, not letting it puff and keeping it flat.
  10. Cook the bhakri until it's evenly browned and crispy, pressing gently with a spatula to ensure its cooked through.
  11. Remove the biscuit bhakri from the griddle and place it on a plate. Repeat the process with the remaining dough balls.
  12. The Biscuit Bhakri can be served anytime of the day.

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