Kathiyawadi Bhakri Recipe | Gujarati Biscuit Bhakri Recipe

Kathiyawadi Bhakri also known as Gujarati Biscuit Bhakri is a crispy bhakri (unleavened bread) prepared in Gujarat state of India. This bhakri goes well with tea at breakfast and makes for a yummy meal when served with Sev Tamatar Sabji or Aloo Rassedar Sabji.

biscuit bhakri

If you are looking for other Gujarati recipes do check out Gujarati Dal, Gujarati Kadhi, Methi Muthia and Churma Ladoo recipe.

Kathiyawadi Bhakri Recipe | Gujarati Biscuit Bhakri Recipe
Recipe Type: Indian Breads, Main Course, Breakfast
Cuisine: Gujarati
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 4-5
  • 1 1/2 cup coarse wheat flour/ gehu ka mota atta
  • 1/4 tsp salt/ namak or as per taste
  • 3 tbsp oil/ tel
  • 1/4 cup water or as required
  • Ghee for applying on the bhakris
1 cup = 250 ml

Kathiyawadi Bhakri Recipe | How to make Gujarati Biscuit Bhakri?

These biscuit bhakris are prepared using coarse wheat flour or the flour used for making Churma Ladoo. If you find the flour too coarse, you may grind it a little in the mixer grinder. If you can’t find the coarse flour in the market, you can get it ground in the flour mill. In case it is not possible to use coarse flour due to non-availability or difficulty in making the bhakris, you can use normal chapati flour.

  1. Add salt to the flour and mix.
  2. Now add oil and mix well so that it gets applied to all the flour. Adding oil to the flour will make the bhakris crispy and tasty. Preferably use peanut oil for authentic taste. Also peanut oil is good for health as it has the right balance of Omega 3, 6 and 9.
  3. Add water in parts and knead a firm dough as shown in the video. Note: I required 1/4th cup water to knead the dough. Keep the dough covered so that it doesn’t dry up.
  4. For rolling the bhakris, apply a few drops of oil on the rolling board.
  5. Take a portion of the dough to form a medium sized dough ball. Tip: If you feel that the dough has become too hard, apply a few drops of water to the dough.
  6. Flatten the dough ball by pressing in between the palms as shown. Carefully roll the bhakri because it tends to develop cracks and break especially when made with coarse flour. Tip: If you feel that the bhakri is about to break, press gently with your fingers to fill the cracks. Roll evenly on all the sides and keep the bhakri slightly thick (about half a centimeter).
  7. Poke the bhakri with a knife so that it won’t puff up while cooking.
  8. Once the griddle is hot, put the bhakri on it and cook on low heat till it gets brown spots so that it becomes crispy. When it gets cooked on one side, flip it and cook on the other side. Do not flip the bhakri over and over again as it might break.
  9. Roll the next bhakri while one gets cooked.
  10. Once the bhakri is cooked well on both the sides, take it off the griddle and apply ghee on it. Roll and cook the other bhakris in the same manner.

Serve the bhakris with chai, aloo rassedar, sev tamatar ki sabji or pickle.


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