Taushe Bhakri
A traditional Goan delight, these are soft, sweet pancakes made from grated cucumber, rice flour, and jaggery. Lightly spiced with cardamom, they make for a wholesome breakfast or a lovely evening snack, best enjoyed warm with a dollop of ghee.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Cucumber
- b.Wash the cucumber thoroughly. Peel the skin and slice it in half lengthwise.
- c.Using a spoon, scoop out and discard the seeds.
- d.Grate the cucumber flesh using a medium grater.
- e.Gently squeeze the grated cucumber to remove excess water. Reserve this water in a separate bowl to use for the batter.
- 2
Step 2
- a.Mix the Batter
- b.In a large mixing bowl, combine the squeezed grated cucumber, rice flour, grated jaggery, fresh coconut, cardamom powder, and salt.
- c.Using your hands, mix all the ingredients well. Rub the jaggery into the flour mixture to ensure it dissolves and there are no lumps.
- d.Gradually add the reserved cucumber water, a tablespoon at a time, to form a thick, spreadable batter. If needed, add a little more plain water. The consistency should be similar to a thick pancake batter, not runny.
- 3
Step 3
- a.Cook the Bhakris
- b.Heat a non-stick tawa or skillet over medium-low heat. Grease it lightly with about 1/2 teaspoon of ghee.
- c.Once the tawa is hot, scoop about 1/4 cup of the batter and place it in the center.
- d.Dip your fingertips in water to prevent sticking, and gently pat and spread the batter into a small, thick circle, about 4-5 inches in diameter.
- e.Drizzle a little ghee around the edges and on top of the bhakri.
- f.Cover with a lid and cook for 2-3 minutes on low-medium heat, until the base is golden brown and firm.
- g.Carefully flip the bhakri and cook the other side for another 2 minutes, uncovered, until it's cooked through and has light brown spots.
- 4
Step 4
- a.Serve Warm
- b.Remove the cooked bhakri from the tawa and place it on a serving plate.
- c.Repeat the process with the remaining batter, adding a little ghee to the tawa for each bhakri.
- d.Serve Taushe Bhakri immediately while warm, either on its own or with a dollop of fresh white butter (loni) or extra ghee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a tender, fresh cucumber for the best flavor and moisture content.
- 2The batter consistency is key. It should be thick enough to pat into shape but not dry. Adjust with the reserved cucumber water.
- 3Cooking on low to medium heat is crucial to ensure the bhakri cooks evenly from the inside without burning the exterior.
- 4For best results, use the batter immediately after preparing it, as the cucumber and jaggery will release more water over time, making the batter runny.
- 5A non-stick pan is highly recommended to prevent the bhakris from sticking and to make flipping easier.
Adapt it for your goals.
Savory Version
Omit the jaggery and cardamom. Instead, add finely chopped green chilies, cilantro, grated ginger, and 1/2 teaspoon of cumin seeds to the batter for a savory pancake.
Different FlourDifferent Flour
For a crispier texture, you can replace 1/4 cup of rice flour with fine semolina (rava).
Added SpiceAdded Spice
Add a pinch of nutmeg powder or 1/4 teaspoon of fennel seed powder along with the cardamom for a different aromatic profile.
Why this is on our healthy list.
Provides Hydration
Cucumbers are composed of about 95% water, making this dish surprisingly hydrating and refreshing, especially for a breakfast item.
Natural Energy Source
The combination of complex carbohydrates from rice flour and simple sugars from jaggery provides a sustained release of energy, making it an excellent breakfast or snack to fuel your day.
Aids Digestion
Cardamom is known for its digestive properties, helping to soothe the stomach. Additionally, the fiber from cucumber and coconut supports healthy digestion and gut health.
Frequently asked questions
One serving of Taushe Bhakri, which is typically two pieces, contains approximately 390 calories. This can vary based on the size of the bhakri and the amount of ghee used.