Chawal Bhakhari: A Traditional Indian Delight

Chawal Bhakhari is a simple, yet incredibly delicious Indian dish that comes from the region of Gujarat and Maharashtra. It is a type of spiced rice that is cooked along with whole wheat flour to create a wholesome, flavorful flatbread. This rustic dish is perfect for breakfast, lunch, or even as a snack. In this recipe, we will guide you through the steps of making this unique and flavorful dish.

Ingredients:

• 1 cup cooked rice (preferably leftover rice)
• 1/2 cup whole wheat flour (atta)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp chili powder (optional, adjust to taste)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp ginger-garlic paste
• 1 tbsp finely chopped coriander leaves (cilantro)
• Salt to taste
• Water (as needed to bind the dough)
• Ghee or oil for cooking

Instructions:

Step 1: Preparing the Dough

1. Take the cooked rice and gently mash it using your fingers or a fork. It’s okay if the rice is a little lumpy; it will add texture to the Bhakhari.
2. In a mixing bowl, add the mashed rice, whole wheat flour, cumin seeds, mustard seeds, turmeric powder, chili powder, ginger-garlic paste, and salt. Mix well.
3. Add a little water, a tablespoon at a time, and knead the mixture into a soft dough. The dough should be smooth and pliable but not too sticky.
4. Once the dough is ready, cover it with a damp cloth and let it rest for about 10 minutes. This allows the flavors to meld together.

Step 2: Rolling Out the Bhakhari

1. Divide the dough into small lemon-sized balls.
2. Take one dough ball and flatten it between your palms to form a small disc.
3. Using a rolling pin, roll it out into a circle, about 5-6 inches in diameter. Be gentle while rolling, and if the dough sticks, dust it lightly with flour.
4. Repeat the process with the remaining dough balls.

Step 3: Cooking the Bhakhari

1. Heat a tava (griddle) or non-stick pan over medium heat.
2. Place the rolled-out Bhakhari onto the hot pan. Cook it for about 1-2 minutes on one side until you see bubbles forming.
3. Flip it over and cook the other side for 1-2 minutes. Press gently with a spatula to help it puff up.
4. Once both sides are golden brown with light char marks, brush it with a little ghee or oil.
5. Remove the Bhakhari from the pan and repeat the process with the remaining dough.

Step 4: Serving

Serve the hot Chawal Bhakhari with a side of yogurt, pickle, or chutney. You can also pair it with a cup of chai for a fulfilling meal. The crispy, soft texture of the Bhakhari makes it a perfect comfort food, full of flavors that will remind you of home-cooked meals.

Tips:

• You can add chopped vegetables like spinach, onions, or grated carrots to enhance the nutrition and flavor of the Bhakhari.
• If you don’t have leftover rice, you can quickly cook rice and let it cool before using it in this recipe.
• Adjust the spice level according to your preference; some people like to add a bit of garam masala or green chilies for an extra kick.

Why Chawal Bhakhari?

Chawal Bhakhari is not only delicious but also packed with essential nutrients from rice and wheat flour. It’s a great way to use leftover rice, making it an eco-friendly dish. Whether you’re looking for a quick meal or want to try something new, Chawal Bhakhari is a must-try comfort food!

Enjoy this easy, traditional recipe and let us know how it turned out!