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Today’s recipe is Agari style tandalachi bhakri. This bhakri turns out nice and soft. 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? 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. Do not forget to like, share and subscribe.
Ingredients:
• Water as needed
• Ayyar rice flour
Method:
• Heat up water in a pan. When water begins to boil add rice flour and mix well.
• You can add salt if you want.
• Turn off the gas and transfer the ukd into a dish.
• Knead the ukad really good when still hot. Use water while kneading.
• Knead the ukad really good until it turns nice, soft and homogenous.
• Make sure the ukad doesn’t cool down.
• You can use food processor for this process.
• Take a smooth dough ball and pat it into a bhakri with your hand in a dish. Pat as thin bhakri as
possible.
• Use water on the rolling board and to your hand.
• You can roll it with rolling pin too.
• Heat up a skillet and transfer the bhakri on it.
• When lower side is roasted a little, flip the bhakri over and roast the bhakri well from other side.
• When the bhakri is roasted well from other side flip the bhakri over and roast it completely.
• When bhakri puffs up press it along the edges so that it gets roasted well from edges too.
• Take the bhakri off into a dish. Tandalachi bhakri is ready.
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