Agari style Tandalachi Bhakri

Agari style Tandalachi Bhakri

Today’s recipe is Agari style tandalachi bhakri. This bhakri turns out nice and soft. Yes, but the bhakri is just amazing, soft and thin. She has shared few tips also to make the perfect bhakri. If you want to learn how to make perfect tandalachi bhakri, then you must follow this video. You can try this recipe at home and drop a comment for me.

Manda kaku from Gharcha Swad is sharing this recipe. Besides, she is not using dry flour to make the bhakri. She will use water to make it. Surprised, aren’t you? But this is the way the agari samaj makes bhakri regularly. Generally people think that making bhakri is a tricky job. But with the tips Manda kaku has shared, it will be quiet easy one. I think you should try this tandalachi bhakri at least once.

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Some Interesting facts about Agari style Tandalachi Bhakri :-

This is not only easy but also simple recipe. Besides dry flour is not used to roll out the bhakri. Water is used instead of dry flour. So this bhakri is also called panyavarchi bhakri. This bhakri remains good for about 2-3 days. All you have to do is heat it up on a skillet before eating. Every community has it’s own food culture and has it’s own special recipes. This is one such recipe. You will also get many tips and tricks during the video.

Agari style Tandalachi Bhakri

Print Recipe

Serves: 4 People Preparation Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• Water as needed
• Ayyar rice flour

 

Instructions

Step 1: Heat up water in a pan.

Step 2: When water begins to boil add rice flour and mix well.

Step 3: Turn off the gas and transfer the ukd into a dish.

Step 4: Knead the ukad really good when still hot until it turns nice, soft and homogenous. Use water while kneading.

Step 5: Take a smooth dough ball and pat it into a bhakri with your hand in a dish. Pat as thin bhakri as possible.

Step 6: Spread water on the rolling board and to your hand.

Step 7: Heat up a skillet and transfer the bhakri on it.

Step 8: When lower side is roasted a little, flip the bhakri over and roast the bhakri well from other side.

Step 9: When the bhakri is roasted well from other side flip the bhakri over and roast it completely.

Step 10: When bhakri puffs up press it along the edges so that it gets roasted well from edges too.

Step 11: Take the bhakri off into a dish. Tandalachi bhakri is ready.

Notes

• You can add salt if you want.
• Make sure the ukad doesn’t cool down.
• You can use food processor for kneading the ukad.
• You can roll bhakri with rolling pin too.

Recipe Video

Servings

This is yet another traditional recipe. The bhakri turns out nice and soft. You can make as thin bhakri as possible if you follow this method. The bhakri puffs up really good. Serve tandalachi bhakri with any veg or non veg recipe.