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rice flour bhakri | rice flour vegtable bhakri | Mahrashtrian style rice flour bhakri |
Tarla Dalal
15 April, 2014
Table of Content
rice flour bhakri | rice flour vegtable bhakri | Mahrashtrian style rice flour bhakri |
Rice Flour Bhakri, also known as Rice Flour Vegetable Bhakri or Maharashtrian-style Rice Flour Bhakri, is a hearty and wholesome Indian flatbread that combines the goodness of wheat and rice flour with the freshness of vegetables and herbs. Traditionally made in Maharashtrian households, this recipe brings together comfort, nutrition, and authentic flavour in every bite. The unique twist of adding carrot, mint, and coriander makes it both visually appealing and nutritionally superior.
To begin, prepare the outer dough by mixing 1½ cups of whole wheat flour (gehun ka atta), 1 teaspoon of oil, and salt to taste, using just enough water to make a firm yet pliable dough. Divide it into six equal portions and keep them covered to prevent drying. This wheat base adds structure and softness to the bhakri, making it easy to roll and cook evenly.
The filling is where the real flavour lies. Bring 1 cup of water to a boil with 1 teaspoon oil and a pinch of salt. Once it boils, add 1 cup rice flour (chawal ka atta) and mix briskly to ensure no lumps form. Cook until the mixture leaves the sides of the pan, then cool slightly and knead it into a smooth, soft dough while still warm — this gives the filling its signature smooth, pliable texture. Mix in ½ cup grated carrot, 1 teaspoon green chilli paste, 2 tablespoons chopped coriander (dhania), and 1 tablespoon chopped mint leaves (pudina) for freshness and colour.
Once the filling is ready, divide it into six equal portions. Roll out one portion of the wheat dough into a 5-inch circle, place a portion of the rice flour vegetable mixture in the center, and fold the edges over to seal it. Flatten gently and roll again into a 6-inch bhakri, ensuring the filling is evenly distributed. This step gives the bhakri a layered, stuffed texturewith a burst of flavour inside.
Heat a tava (griddle) and cook each Rice Flour Bhakri on a medium flame using a little oil, until both sides are golden brown and slightly crisp. The combination of wheat and rice flours gives it a balanced texture — soft inside yet lightly crisp on the outside. The aroma of mint, coriander, and green chillies as it roasts makes it truly irresistible.
Serve these Maharashtrian-style Rice Flour Bhakris hot, paired with a simple dal, sabzi, or curd. They’re packed with carbohydrates, protein, and iron, making them a nutritious and filling meal for the whole family. The freshness of the mint and coriander, along with the subtle sweetness of carrot, beautifully complements the nutty rice flour, creating a bhakri that’s both wholesome and full of traditional charm.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
6 bhakris
Ingredients
For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Filling
1 cup rice flour (chawal ka atta)
1 tsp oil
1/2 cup grated carrot
1 tsp green chilli paste
2 tbsp chopped coriander (dhania)
1 tbsp mint leaves (pudina) , chopped
salt to taste
Other Ingredients
1 tsp oil for cooking
Method
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.
Rice Bhakri recipe with step by step photos
Nutrient values (Abbrv)per plate
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 |
Click here to view Calories for Rice Bhakri
The Nutrient info is complete
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