RICE BHAKHRI For the dough 1 1/2 cups whole wheat flour (gehun ka atta) 1 teaspoon oil For the filling 1 cup rice flour 1 teaspoon oil 1/2 cup grated carrot 1 green chilli, chopped 2 tablespoons chopped coriander 1 tablespoon mint, chopped salt to taste Other ingredients 1 tablespoon oil for cooking For the dough 1. Combine the flour and oil and knead into a firm dough using enough water. 2. Divide into 6 equal parts and keep aside. For the filling 1. In a pan, put 1 cup of water to boil with the oil and salt. 2. 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. 3. 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). 4. Add the carrot, chilli, coriander and mint and mix well. 5. Divide into 6 equal portions and keep aside. How to proceed 1. Roll out one portion of the dough into a 75 mm. (3") diameter circle. 2. Place a portion of the filling mixture and fold the edges of the dough over the filling. 3. Pinch the edges together to seal the filling in. 4. Flatten the dough and roll again into a 150 mm. (6") diameter circle. 5. Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil. 6. Repeat for the remaining dough and filling to make 5 more bhakhris. 7. Serve hot.
