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Cabbage and Carrot Rice Bhakri recipe | Low Sodium Vegetable Bhakri | gluten-free zero oil paratha |
Tarla Dalal
19 September, 2017
Table of Content
About Cabbage And Carrot Rice Bhakri
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Ingredients
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Methods
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How to make Cabbage and Carrot Rice Bhakri
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Nutrient values
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Cabbage and Carrot Rice Bhakri recipe | Low Sodium Vegetable Bhakri | gluten-free zero oil paratha |
Cabbage and Carrot Rice Bhakri: A Healthy, Gluten-Free Flatbread
Cabbage and Carrot Rice Bhakri is a wholesome and innovative gluten-free zero oil bhakri that combines nutrition with authentic Indian flavors. Made primarily from 1 cup rice flour (chawal ka atta), this recipe integrates finely chopped vegetables and aromatic spices to create a satisfying flatbread. The addition of 1/4 cup finely chopped onion, 1/2 tbsp finely chopped coriander (dhania), and 1 tsp finely chopped green chillies provides a fresh and vibrant taste. A touch of 1/2 tsp crushed cumin seeds (jeera) enhances the aroma, while salt to taste is used judiciously, making it ideal for those managing blood pressure. This Low Sodium Vegetable Bhakri is not only healthy but also rich in fiber and natural goodness, making it a perfect choice for health-conscious individuals.
Preparing the Flavorful Dough
The preparation begins by combining rice flour (chawal ka atta) with onions, coriander, green chillies, cumin seeds, and salt in a deep bowl. Meanwhile, 1/2 cup chopped cabbage and 1/4 cup grated carrot are cooked in boiling water until tender. This step ensures the vegetables are soft and blend seamlessly into the dough. The cooked vegetable mixture is then added to the rice flour, creating a base that is both flavorful and easy to knead. The result is a soft, pliable dough that requires no additional water, thanks to the moisture from the vegetables. This method not only simplifies the process but also locks in the nutrients and flavors of the ingredients.
Shaping and Cooking
Once the dough is ready, it is divided into 11 equal portions and shaped into thick circles using a little rice flour for rolling. The bhakris are then cooked on a non-stick tava (griddle) until both sides turn light brown. The absence of oil in the cooking process ensures the bhakris remain light and healthy. The rustic texture and homely flavor of these bhakris are a testament to the simplicity and wholesomeness of the recipe. The combination of cabbage and carrot adds a subtle sweetness and crunch, while the spices provide a delightful pungency that elevates the overall taste.
Versatile and Health-Conscious
This Cabbage and Carrot Rice Bhakri is a versatile dish that can be enjoyed as a breakfast item, a snack, or even a main course. Its gluten-free zero oil nature makes it suitable for those with dietary restrictions or anyone aiming to adopt a healthier lifestyle. The use of low sodium ingredients ensures it aligns with heart-healthy dietary guidelines, without compromising on taste. The bhakris are best served hot and fresh, right off the tava, to fully appreciate their soft texture and aromatic flavors. Pair them with a side of yogurt, chutney, or a simple vegetable curry for a complete meal.
Mindful Cooking Techniques
A key highlight of this recipe is its emphasis on natural ingredients and mindful cooking techniques. The rice flour (chawal ka atta) serves as a gluten-free base, while the vegetables and spices contribute both nutrition and taste. The zero oil cooking method not only reduces calorie intake but also allows the flavors of the ingredients to shine through. This bhakri is an excellent way to incorporate more vegetables into your diet, especially for those who may be hesitant to consume them in their raw form. The recipe is straightforward, making it accessible even to novice cooks.
Conclusion
In conclusion, the Cabbage and Carrot Rice Bhakri is a delightful and nutritious addition to any meal. Its low sodium and gluten-free zero oil attributes make it a standout choice for health enthusiasts. The blend of cabbage, carrot, and traditional spices creates a harmonious flavor profile that is both comforting and appetizing. Remember to enjoy these bhakris immediately after cooking to experience their ideal texture and taste. Whether you are managing dietary needs or simply exploring new recipes, this bhakri is sure to become a favorite in your kitchen.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
11 bhakris
Ingredients
for Cabbage and Carrot Rice Bhakri
1 cup rice flour (chawal ka atta)
1/4 cup finely chopped onion
1/2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp crushed cumin seeds (jeera)
salt to taste, use less salt for blood pressure control.
1/2 cup chopped cabbage
1/4 cup grated carrot
rice flour (chawal ka atta) for rolling
Method
- Combine the rice flour, onions, coriander, green chillies, cumin seeds and salt in a deep bowl, mix well and keep aside.
- Heat 1 cup of water and little salt in a deep non-stick pan and allow the water to come to a boil.
- Add the cabbage and carrot, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cabbage and carrot mixture to the rice flour mixture, mix well and let it cool slightly.
- Once slightly cooled, knead into a soft dough without using any water.
- Divide the dough into 11 equal portions.
- Roll out a portion of the dough with help of your hand into a 125 mm. (5”) diameter thick circle using a little rice flour for rolling.
- Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides turn light brown in colour.
- Repeat steps 7 and 8 to make 10 more bhakris.
- Serve immediately.
Cabbage and Carrot Rice Bhakri recipe with step by step photos
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To make the Cabbage and Carrot Rice Bhakri, in a deep bowl put 1 cup rice flour (chawal ka atta), 1/4 cup finely chopped onion, 1/2 tbsp finely chopped coriander (dhania), 1 tsp finely chopped green chillies, 1/2 tsp crushed cumin seeds (jeera) and salt to taste, mix well.
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Heat 1 cup of water and little salt in a deep non-stick pan and allow the water to come to a boil.
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Add the 1/2 cup chopped cabbage and 1/4 cup grated carrot, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the cabbage and carrot mixture to the rice flour mixture, mix well and let it cool slightly.
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Once slightly cooled, knead into a soft dough without using any water.
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Divide the dough into 11 equal portions.
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Roll out a portion of the dough with help of your hand into a 125 mm. (5”) diameter thick circle using a little rice flour for rolling.
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Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides turn light brown in colour.
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Repeat steps 7 and 8 to make 10 more bhakris.
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Serve Cabbage and Carrot Rice Bhakri immediately.
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Nutrient values (Abbrv)per plate
| Energy | 49 cal |
| Protein | 0.9 g |
| Carbohydrates | 10.6 g |
| Fiber | 0.5 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 1.7 mg |
Click here to view Calories for Cabbage and Carrot Rice Bhakri
The Nutrient info is complete
Supriya Mahadik
Feb. 20, 2012, 9:49 a.m.
Never thought rice bhakris can be made this way.... it was a all in one meal type, 2 bhakris filled my stomach up.... I made this for my tiffin too... They are appetizing and filling
-1918.webp)
