Tandalachi Bhakri (Rice Flour Bhakri) Recipe by Pranjal Kotkar
Cooking Instructions 30 to 40 minutes 1 Boil 2 cups of water in a pot. When the water starts to boil, add salt and oil. Then add 2 cups of rice flour and mix. Turn off the gas. 2 Now transfer the dough mixture (ukad) in a large plate (dish). Keep some water in a bowl to knead the dough. Once you are able to handle the dough, i.e. it has cooled slightly, start kneading. 3 Wet your hand in water and knead the ukad well with the heel of your palm to a smooth pliable consistency. Use water while kneading. After kneading, the dough will become soft. Then divide the dough into equal size balls. 4 If using water instead of dry flour for making bhakri :- Take a dough ball in a large plate or rolling surface, then flatten and pat with your hands to make as thin a bhakri as possible. In between, soak your hands in water and spread the water on the plate. Each time lift the bhakri with both hands and turn it round while patting lightly so that it does not stick. 5 While making bhakri with dry flour:- Spread some dry flour on a rolling surface and dough ball. Rotate the bhakri round by patting it lightly with the palm of your hand. Sprinkle some dry flour in between so that bhakri does not stick or you can roll bhakri with rolling pin. 6 Heat a Tawa on medium heat. Before placing the bhakri, sprinkle water on the tawa and wipe it immediately with a cloth. Place the bhakri on the heated tawa. Water should be applied by hand on top of the bhakri. 7 When the water dries up or the bottom side is cooked, flip it over and cook the other side. When bhakri puffs up, it should be pressed on the edge so that it will be well roasted even from the edge. 8 Roast till slightly brown/golden spots appear on both sides. After removing from tawa, let the bhakri cool down before wrapping in a clean and dry muslin cloth. 9 Serve Tandalachi Bhakri with thecha, pithla or spicy curry. 1 Boil 2 cups of water in a pot. When the water starts to boil, add salt and oil. Then add 2 cups of rice flour and mix. Turn off the gas. 1 Boil 2 cups of water in a pot. When the water starts to boil, add salt and oil. Then add 2 cups of rice flour and mix. Turn off the gas. 2 Now transfer the dough mixture (ukad) in a large plate (dish). Keep some water in a bowl to knead the dough. Once you are able to handle the dough, i.e. it has cooled slightly, start kneading. 2 Now transfer the dough mixture (ukad) in a large plate (dish). Keep some water in a bowl to knead the dough. Once you are able to handle the dough, i.e. it has cooled slightly, start kneading. 3 Wet your hand in water and knead the ukad well with the heel of your palm to a smooth pliable consistency. Use water while kneading. After kneading, the dough will become soft. Then divide the dough into equal size balls. 3 Wet your hand in water and knead the ukad well with the heel of your palm to a smooth pliable consistency. Use water while kneading. After kneading, the dough will become soft. Then divide the dough into equal size balls. 4 If using water instead of dry flour for making bhakri :- Take a dough ball in a large plate or rolling surface, then flatten and pat with your hands to make as thin a bhakri as possible. In between, soak your hands in water and spread the water on the plate. Each time lift the bhakri with both hands and turn it round while patting lightly so that it does not stick. 4 If using water instead of dry flour for making bhakri :- Take a dough ball in a large plate or rolling surface, then flatten and pat with your hands to make as thin a bhakri as possible. In between, soak your hands in water and spread the water on the plate. Each time lift the bhakri with both hands and turn it round while patting lightly so that it does not stick. 5 While making bhakri with dry flour:- Spread some dry flour on a rolling surface and dough ball. Rotate the bhakri round by patting it lightly with the palm of your hand. Sprinkle some dry flour in between so that bhakri does not stick or you can roll bhakri with rolling pin. 5 While making bhakri with dry flour:- Spread some dry flour on a rolling surface and dough ball. Rotate the bhakri round by patting it lightly with the palm of your hand. Sprinkle some dry flour in between so that bhakri does not stick or you can roll bhakri with rolling pin. 6 Heat a Tawa on medium heat. Before placing the bhakri, sprinkle water on the tawa and wipe it immediately with a cloth. Place the bhakri on the heated tawa. Water should be applied by hand on top of the bhakri. 6 Heat a Tawa on medium heat. Before placing the bhakri, sprinkle water on the tawa and wipe it immediately with a cloth. Place the bhakri on the heated tawa. Water should be applied by hand on top of the bhakri. 7 When the water dries up or the bottom side is cooked, flip it over and cook the other side. When bhakri puffs up, it should be pressed on the edge so that it will be well roasted even from the edge. 7 When the water dries up or the bottom side is cooked, flip it over and cook the other side. When bhakri puffs up, it should be pressed on the edge so that it will be well roasted even from the edge. 8 Roast till slightly brown/golden spots appear on both sides. After removing from tawa, let the bhakri cool down before wrapping in a clean and dry muslin cloth. 8 Roast till slightly brown/golden spots appear on both sides. After removing from tawa, let the bhakri cool down before wrapping in a clean and dry muslin cloth. 9 Serve Tandalachi Bhakri with thecha, pithla or spicy curry. 9 Serve Tandalachi Bhakri with thecha, pithla or spicy curry. 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