Rice Bhakri recipe - How to make Rice Bhakri
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 125mm. (5”) 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 (Abbrv) per bhakri
| Energy | 220 cal |
| Protein | 5.4 g |
| Carbohydrates | 42.6 g |
| Fiber | 4.9 g |
| Fat | 3.5 g |
| Cholesterol | 0 mg |
| Sodium | 9.7 mg |