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.
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.
