How to make Tandalachi Bhakri - SK Khazana -

Favourite meal of rural Maharashtra – very wholesome and totally delicious when eaten hot

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Salt (नमक)

Cuisine : Maharashtrian, Indian

Course : Breads

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For more recipes related to Tandalachi Bhakri - SK Khazana checkout Bhakri, Ghavan, Akki Roti - SK Khazana. You can also find more Breads recipes like Chocolate Peanut Butter Banana Bread Mozzarella Kulcha pb sandwich Spinach Egg Sandwich

Tandalachi Bhakri - SK Khazana

Tandalachi Bhakri - SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tandalachi Bhakri - SK Khazana Recipe

  • Rice flour 2 cups + for dusting

  • Salt to taste

  • Pitla to serve

  • Small Onion cubes to serve

  • Green chillies to serve

Method

Step 1

Heat 2 cups of water in a deep non-stick bottom pan, add salt and let the water come to a boil. Add rice flour and mix well. Cover and cook for 4-5 minutes on medium heat.

Step 2

Transfer the mixture in a parat, sprinkle a little water from time to time and knead, while it is still hot, into soft dough.

Step 3

Divide the dough into equal portions and shape them into balls. Dust the worktop with a little rice flour and place a ball on it and flatten it slightly. Then roll into a thin disc. This is a bhakri.

Step 4

Heat a non-stick tawa, place the bhakri on it and apply a little water on top, flip and cook, turning sides till light brown specks appear. Take the bhakri off the tawa and place it on direct flame when it will puff up. Turn and cook the other side too. Cook the remaining dough similarly.

Step 5

Place the bhakris on serving plates and serve hot with pitla, onion cubes and green chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.