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A rustic, gluten-free flatbread from Maharashtra made with rice flour. This soft, slightly chewy bhakri is the perfect vehicle for scooping up spicy curries and vegetables. A simple, wholesome, and traditional staple.
Prepare the Dough
Shape the Bhakris
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A rustic, gluten-free flatbread from Maharashtra made with rice flour. This soft, slightly chewy bhakri is the perfect vehicle for scooping up spicy curries and vegetables. A simple, wholesome, and traditional staple.
This maharashtrian recipe takes 40 minutes to prepare and yields 8 servings. At 170.79 calories per serving with 2.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Bhakris
Serve
Add 1 teaspoon of toasted sesame seeds (til) or cumin seeds (jeera) to the dough for a nutty flavor and added texture.
This technique can be adapted for other gluten-free flours like jowar (sorghum) or bajra (pearl millet). The water quantity may need slight adjustment as each flour has different absorption properties.
For a savory twist, add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder to the flour before adding the hot water.
Made entirely from rice flour, this flatbread is an excellent choice for individuals with celiac disease or gluten sensitivity, offering a safe and delicious bread alternative.
Rich in complex carbohydrates, Tandlachi Bhakri offers a steady release of energy, keeping you feeling full and energized for longer without causing sharp spikes in blood sugar levels.
Rice flour is known to be light on the stomach and easy to digest, making this bhakri a suitable and comforting food for people with sensitive digestive systems or during recovery from illness.
Breakage usually happens for two reasons: the dough was not kneaded well enough, or it was too dry. Ensure you knead the dough while it's warm until it's completely smooth. If it feels dry, wet your hands and knead again. Also, be gentle while patting and flipping.
Yes, Tandlachi Bhakri is a healthy choice. It is naturally gluten-free, low in fat, and easy to digest. It provides complex carbohydrates for sustained energy. Since it's unleavened and typically made without oil, it's a lighter alternative to other Indian breads like parathas or naans.
One plain Tandlachi Bhakri contains approximately 125 calories. If you add a teaspoon of ghee for serving, the calorie count increases to about 160 calories.
It is not recommended to make the dough in advance. Rice flour dough tends to dry out and become stiff quickly, making it difficult to roll or pat. It's best to prepare the dough just before you plan to cook the bhakris.
Bhakris are best eaten fresh. However, if you have leftovers, let them cool completely and store them in an airtight container or a roti box for up to 24 hours. To reheat, you can warm them on a tawa for a few seconds on each side.
Tandlachi Bhakri pairs wonderfully with classic Maharashtrian dishes like Pithla (a gram flour curry), Zunka, Baingan Bharta (smoked eggplant), Thecha (spicy green chili chutney), or any vegetable or meat curry.