Bhakkha is a traditional food of the Rajbanshi and Tharu people from West Bengal, Seemanchal and South eastern Nepal.

[1][2][3] Bhakkha is prepared by lightly soaking milled rice in water and massaging with palms.

The sieved rice grains is lightly compacted in a bowl and steamed.

Traditionally, the steaming is done in a clay pot for 30 seconds or a minute depending upon the temperature of the water.

It is served in breakfast or as a snack with freshly prepared tomato pickle.