Rice Bhakri

by Tarla Dalal

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A maharashtrian friend of mine shared the basic recipe of these bhakris with me. While i was making them at home one day, i tried adding some grated carrots, mint and coriander to add colour to these bhakris. Not only did it add colour to the rotis but the freshness of the mint and coriander complemented the rice flour really well. These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal.

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Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 6 bhakris
Show me for bhakris

Ingredients

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil

For The Filling
1 cup rice flour (chawal ka atta)
1 tsp oil
1/2 cup grated carrot
1 green chilli , chopped
2 tbsp chopped coriander (dhania)
1 tbsp mint leaves (phudina) , chopped
salt to taste

Other Ingredients
1 tsp oil for cooking

Method
For the dough

Combine the flour and oil and knead into a firm dough using enough water.
Divide into 6 equal parts and keep aside.

For the filling

In a pan, put 1 cup of water to boil with the oil and salt.
When it comes to a boil, add the rice flour and mix well using a spoon so that no lumps remain. Cook till the mixture leaves the sides of the pan.
Remove from the fire and allow it to cool a little. Knead this dough while it is still warm till it is smooth (for approximately 10 to 12 minutes).
Add the carrot, chilli, coriander and mint and mix well.
Divide into 6 equal portions and keep aside.

How to proceed

Roll out one portion of the dough into a 75 mm. (3") diameter circle.
Place a portion of the filling mixture and fold the edges of the dough over the filling.
Pinch the edges together to seal the filling in.
Flatten the dough and roll again into a 150 mm. (6") diameter circle.
Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil.
Repeat for the remaining dough and filling to make 5 more bhakris.
Serve hot.

Nutrient values per bhakhri