Goan Style Onion Bhakri | Tandlachi Bhakri | Konkani Kandyachi Bhakri | Kanyachi Bhakri | Rice flour Thalipeeth recipe with detail instructions and a video. Tandlachi Bhakri or Kandyachi Bhakri is a traditional and authentic Goan flatbread made from rice flour and onions. The word ‘Tanool’ in Konkani means rice, ‘Kaano’ means onions and ‘bhakri’ means flatbread. Hence the name Tandlachi bhakri or Kanyachi Bhakri.
Prepping for Kandyachi Bhakri or Tandlachi Bhakri
In Goan households, onion bhakri is typically eaten for breakfast or as a healthy evening snack. In my house, I also prefer serving it as a light dinner option. Whenever I am in a hurry to fix a quick dinner, this is one of my go to recipes. The prep work for this recipe hardly takes 5 – 10 minutes. After making the batter for these bhakris, it needs to be used up within 1 – 2 hours. Otherwise, the onion would start smelling bad and the dish would lose its taste. I also prefer making the batter without adding onions the previous night and refrigerating it. The next morning I add chopped onions just before making the bhakris for breakfast. This helps to speed up kitchen time in the morning.
In Goa, we use coconut oil to grease the tawa before spreading the batter for this bhakri. But you can replace coconut oil with any other oil as per your preference. Though I would say that coconut oil is perfect for this recipe. I like to spread the batter out thin so as to make the bhakri a little crisp. We love eating thin crisp bhakris in our family. But you can spread out the batter a little thick as per your liking.
How to serve onion bhakri?
In Goa, we eat kanyachi bhakri plain without any chutney or side. The combination of rice flour, onions, green chillies, fresh coconut and coriander leaves gives out a simple yet pleasant taste. This is a wholesome recipe by itself and does not require any sauce, chutney or side dish. It is a pretty heavy and filling recipe and your tummy will feel full after having 1 or 2 bhakris. You will certainly not feel hungry for the next 3 – 4 hours after eating it. These bhakris are best consumed hot but can also be served as a tiffin recipe. I often make it for my kids lunch box.
In Goa, we also make godachi bhakri using wheat flour and jaggery and rava bhakri using semolina in our house. Do try out these healthy Goan bhakri recipes!!
- 1 cup rice flour (fine)
- ½ cup onion (finely chopped)
- ¼ cup fresh grated coconut
- 2 Tsp semolina (fine)
- 4 green chillies (slit)
- coconut oil
- salt as per taste
- coriander leaves (finely chopped)
- Add onion, green chillies, rice flour, semolina, coconut, coriander leaves and salt to a bowl. Mix well.
- Add a little less than 1 cup of water. Mix well to form a batter. Cover the batter and let it rest for 10 minutes.
- Heat a nonstick tawa on medium heat. Grease the tawa with coconut oil.
- Place some batter on to the tawa. Spread the batter with your hands to form a thin round bhakri. Dip your hand in water and then spread the batter to prevent sticking and to spread the batter uniformly.
- Cover the tawa with a lid and cook for approximately 7 minutes. Remove the lid and cook uncovered till lower side of the bhakri is brown.
- Flip over the bhakri on to the other side and cook till brown.
- Cook the bhakri on each side till brown and then remove on to a plate to serve.