Chawal Bhakri Chivda, Rice Flour Bhakri Chivda
by Tarla Dalal
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 .
Chawal Bhakri Chivda, Rice Flour Bhakri Chivda recipe - How to make Chawal Bhakri Chivda, Rice Flour Bhakri Chivda
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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 onions
1/4 cup chopped tomatoes
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)
For the dough
- 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
- 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.
| Energy | 296 cal |
| Protein | 3.8 g |
| Carbohydrates | 50.3 g |
| Fiber | 1.9 g |
| Fat | 8.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 319.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 10.7 mg |
| Folic Acid | 9.5 mcg |
| Calcium | 28.9 mg |
| Iron | 0.5 mg |
| Magnesium | 25.9 mg |
| Phosphorus | 71.4 mg |
| Sodium | 4.3 mg |
| Potassium | 102.2 mg |
| Zinc | 0.6 mg |
Delicious Recipe ! Used all my leftover dried rice bhakris and turned it into yummy snack with my afternoon hot tea.