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Chawal Bhakri Chivda | tandlachya bhakri cha chivda | Rice Flour Bhakri Chivda |

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Tarla Dalal

15 June, 2017

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चावल भाखरी चिवड़ा, | तांदळाच्या भाखरी चा चिवड़ा | चावल के आटे की भाखरी | - हिन्दी में पढ़ें (Chawal Bhakri Chivda, Rice Flour Bhakri Chivda in Hindi)

Table of Content

About Chawal Bhakri Chivda, Rice Flour Bhakri Chivda

Ingredients

Methods

How to make Chawal Bhakri Chivda

Nutrient values

Chawal Bhakri Chivda | tandlachya bhakri cha chivda | Rice Flour Bhakri Chivda |

Chawal Bhakri Chivda, also known as Tandalachya Bhakri cha Chivda, is a rustic and flavorful Maharashtrian snack made using leftover or freshly prepared rice flour bhakris. This unique Rice Flour Bhakri Chivda transforms a simple everyday flatbread into a lip-smacking, tangy, and mildly spiced delicacy. With its mix of soft bhakri pieces, crunchy onions, and tangy tomatoes, it delivers a satisfying balance of textures and flavors — perfect for a light meal or an evening tea-time treat. The recipe captures the essence of traditional Indian home cooking, where creativity and thrift meet taste and comfort.

The base of this dish is the Chawal Bhakri, made from rice flour (chawal ka atta) and flavored with ginger, garlic, and green chilli pastes, along with chopped coriander and salt. The dough is kneaded to a semi-soft consistency, rolled out into circular bhakris, and roasted on a tava (griddle) until lightly puffed and spotted with golden patches. Once cooked, these bhakris are allowed to cool and then torn into bite-sized pieces, forming the foundation for the flavorful chivda. This step not only enhances the texture but also allows the bhakri to absorb the masalas beautifully later.

The tempering, or tadka, forms the heart of this preparation. Oil is heated in a pan, and aromatic spices like cumin seeds (jeera) and mustard seeds (rai) are added to release their earthy aroma. Once they crackle, finely chopped onions are sautéed until slightly golden, followed by tomatoes, which add tang and softness. The addition of chilli powder, coriander-cumin (dhania-jeera) powder, and turmeric (haldi) builds a wonderful spice base, while a pinch of sugarand lemon juice balances the flavors perfectly.

Once the masala is ready, the bhakri pieces are added to the pan and gently tossed until they absorb the spicy-tangy mixture. The result is a vibrant chivda — lightly moist from the tomatoes yet crispy at the edges from the bhakri. The final touch of fresh coriander enhances its color, freshness, and aroma. The entire process fills the kitchen with a mouthwatering fragrance, making it irresistible even before serving.

The Chawal Bhakri Chivda is best enjoyed immediately after preparation, while it’s still warm and the flavors are at their freshest. The combination of spicy masala, tangy tomatoes, crunchy onions, and chewy bhakri creates a delicious medley that excites the palate. The lemon juice adds a refreshing zing, while coriander provides a cooling note that balances the spices. This makes it not only a satisfying snack but also a wholesome, light meal that pairs beautifully with a cup of Elaichi Tea or Masala Chai.

Simple yet inventive, this Rice Flour Bhakri Chivda is a perfect example of Maharashtrian comfort food — born out of traditional wisdom and homely flavors. It’s a wonderful way to use up leftover bhakris while creating something new and delicious. Whether served for breakfast, brunch, or as an evening snack, Tandalachya Bhakri cha Chivda stands out for its earthy taste, homely aroma, and satisfying bite, making it a true celebration of regional Indian cooking at its best.

Ingredients

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 onion

1/4 cup chopped tomato

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)

Method

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

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.

Chawal Bhakri Chivda, Rice Flour Bhakri Chivda recipe with step by step photos

How to make Chawal Bhakri Chivda

1. To make the Chawal Bhakri Chivda | Rice Flour Bhakri Chivda | in a deep bowl put 1 1/4 cups rice flour (chawal ka atta), add 1/2 tsp ginger (adrak) paste, add 1/2 tsp garlic (lehsun) paste, add 1 tsp green chilli paste, add 2 tbsp finely chopped coriander (dhania) and salt to taste. knead into a semi-soft dough using enough water. Keep aside.
2. Divide the dough into 5 equal portions.
3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
4. Heat a non-stick tava (griddle) on a medium flame and when hot, place the roti gently over it.
5. Put a little water with your fingers evenly all over.
6. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
8. Repeat with the remaining dough portions to make 4 more bhakris.
9. Cool completely, tear them into pieces. Keep aside.
10. Heat the 1 1/2 tbsp oil in a deep non-stick pan, add the 1/2 tsp cumin seeds (jeera) and 1/2 tsp mustard seeds ( rai / sarson) and sauté on a medium flame for 30 seconds.
11. Add the 1/2 cup chopped onion and sauté on a medium flame for 2 minutes.
12. Add the 1/4 cup chopped tomato, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
13. Add the 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 and salt to taste, mix well and cook on a medium flame for 1 minute.
14. Add the bhakri pieces and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
15. Serve Chawal Bhakri Chivda, Rice Flour Bhakri Chivda immediately.