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A soft, unleavened flatbread from Maharashtra made with rice flour. This rustic, gluten-free bhakri is traditionally patted by hand and cooked on a tawa, pairing perfectly with spicy curries.
For 4 servings
Boil the Water
Prepare the Dough (Ukad)
Knead the Dough
A soft, unleavened flatbread from Maharashtra made with rice flour. This rustic, gluten-free bhakri is traditionally patted by hand and cooked on a tawa, pairing perfectly with spicy curries.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 312.36 calories per serving with 5.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Shape the Bhakris
Cook the Bhakri
Serve Hot
Replace rice flour with jowar (sorghum) or bajra (pearl millet) flour to make Jwarichi Bhakri or Bajrichi Bhakri, following the same process.
Add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 tablespoon of finely chopped cilantro to the flour before adding hot water for a Masala Bhakri.
Mix in 1/4 cup of finely grated carrot or beetroot into the dough for added nutrition and color.
Made entirely from rice flour, this flatbread is an excellent choice for individuals with celiac disease or gluten intolerance, offering a safe and delicious bread alternative.
Rice flour is known to be light on the digestive system. Tandalachi Bhakri is a comforting food that provides energy without feeling heavy, making it suitable for all ages.
As a good source of complex carbohydrates, it releases energy slowly, helping to maintain stable blood sugar levels and keeping you feeling full and energized for longer.
This simple flatbread is inherently low in fat and sodium, making it a heart-healthy option, especially when prepared without excessive ghee or salt.
Cracking usually happens for two reasons: the water was not boiling hot when added to the flour, or the dough was not kneaded well enough while it was still warm. Ensure you knead for at least 5-7 minutes until the dough is perfectly smooth and pliable.
Yes, it is a healthy choice. It's naturally gluten-free, low in fat, and easy to digest. As a complex carbohydrate, it provides sustained energy. It's a much healthier alternative to fried breads or those made with refined flour.
A single Tandalachi Bhakri (approximately 60g) contains about 90-100 calories, primarily from carbohydrates. The calorie count will increase slightly if you add ghee for serving.
A bhakri may not puff if the tawa isn't hot enough, if there are cracks or holes in the bhakri allowing steam to escape, or if it wasn't cooked evenly on both sides before the final puffing stage. Ensure the bhakri is sealed well and the heat is consistent.
It is highly recommended to make the dough fresh and cook the bhakris immediately. Rice flour dough tends to dry out and become stiff if left to sit for too long, making it very difficult to pat.
Tandalachi Bhakri pairs beautifully with traditional Maharashtrian dishes like Pithla, Zunka, Baingan Bharta (Vangyache Bharit), Matki Usal, or any spicy vegetable or chicken curry.
This recipe goes great with these complete meals
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