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Chawal Bhakri Chivda, Rice Flour Bhakri Chivda

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Tarla Dalal

15 June, 2017

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चावल भाकरी चिवड़ा, चावल के आटे की भाकरी का चिवड़ा - हिन्दी में पढ़ें (Chawal Bhakri Chivda, Rice Flour Bhakri Chivda in Hindi)

Table of Content

About Chawal Bhakri Chivda, Rice Flour Bhakri Chivda

Ingredients

Methods

Nutrient values

The Chawal Bhakri Chivda is a super tasty snack with a really different flavour. Here, strips of bhakri are cooked with flavourful ingredients like tomatoes, onions, ginger and green chillies to get a scrumptious snack.

Tomatoes give the chivda a nice tang and a bit of moisture, which works well with the dryness of Chawal Bhakri to give you a well-balanced texture. Onions on the other hand give a nice crunch and strong flavour, which is highlighted further with a dash of lemon juice and a sprinkling of chopped coriander leaves.

Enjoy this Chawal Bhakri Chivda immediately after preparation, when the texture and flavour are fresh and delightful.

Relish it with a cup of hot Elaichi Tea . You can also use rice flour to make other snacks like Rice Flour Chakli and Rice Panki .

Ingredients

For The Dough

1 1/4 cups rice flour (chawal ka atta)

1/2 tsp ginger (adrak) paste

1/2 tsp garlic (lehsun) paste

1 tsp green chilli paste

2 tbsp finely chopped coriander (dhania)

salt to taste

rice flour (chawal ka atta) for rolling

Other Ingredients

1 1/2 tbsp oil

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

1/2 cup chopped onion

1/4 cup chopped tomato

1/2 tsp chilli powder

1/2 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp turmeric powder (haldi)

1 tsp sugar

1/2 tsp lemon juice

salt to taste

1 tbsp finely chopped coriander (dhania)

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Keep aside.

How to proceed

Divide the dough into 5 equal portions.
Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
Put a little water with your fingers evenly all over.
Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining dough portions to make 4 more bhakris.
Cool completely, tear them into pieces. Keep aside.
Heat the oil in a deep non-stick pan, add the cumin seeds and mustard seeds and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the chilli powder, coriander-cumin seeds powder, turmeric powder, sugar, lemon juice and salt, mix well and cook on a medium flame for 1 minute.
Add the bhakri pieces and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately.