Bhakarwadi
Print RecipeIngredients
- For Making Dough - 1 cup refined flour (maida)
- 2 tablespoons gram flour (besan)
- ¼ teaspoon turmeric powder
- A pinch asafoetida (hing)
- ½ teaspoon salt
- 2 tablespoon oil, warm
- Water as required
- For Making Bhakarwadi Stuffing - ¼ cup dry coconut, sliced
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander seeds
- 1 teaspoon fennel (saunf)
- 2 teaspoons sesame (til)
- 1 teaspoon poppy seeds (khus khus)
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- A pinch asafoetida (hing)
- ½ teaspoon dry mango powder (aamchur)
- 2 teaspoons sugar
- ½ teaspoon salt
- 2 teaspoons tamarind chutney
- Water for greasing
- Oil for frying
Instructions
For making dough
- In a large mixing bowl, take maida, besan, turmeric, hing and salt. Mix everything well.
- Now pour 2 tbsp hot oil and mix well with your fingertips until the bread crumb like texture.
- Making sure that flour should be able to hold not crumble.
- Then add water slowly as required to kneading semi soft dough. If the dough becomes sticky then grease the dough with a teaspoon of oil. Cover the dough and keep aside and rest for 20 minutes.
- Making Bhakarwadi Stuffing
- In a grinder jar, take sliced dry coconut or can also use desiccated coconut to grind along with cumin seeds, coriander seeds, fennel, sesame and poppy seeds.
- Also add turmeric, chilli powder, pinch hing, aamchur, sugar and salt to taste.
- Grind all the ingredients to make a semi fine powder. Do not grind finely as then oil releases from coconut and sesame seeds.
- Take the stuffing in a bowl and keep aside.
For Making Bhakarwadi
- Roll the dough, knead it slightly and divide it into equal sized balls. Then grease oil on a rolling pin and board. Now flatten each ball of the dough on a rolling board. Roll it into a thick roti.
- Further spread s teaspoon of tamarind paste and spread the filling of masala powder all over the roti, leaving the sides of ½ to 1 inch at the edges.
- Then grease water on edges to seal the ends while rolling.
- Roll tightly to form a roll, so that no gaps remain while deep frying, otherwise bhakadwadi will fall apart.
- Now take a sharp knife cut it into roundels of about 1 cm thick each or as desired.
- Press and flatten slightly. Now heat enough oil in a deep frying pan to fry bhakarwadi.
- Once it is hot, on a medium flame, drop the prepared rolls in batches and deep fry them on low flame till they turn golden brown and crisp.
- Take them out on kitchen towel to remove excess oil.
- Finally, serve bhakarwadi with masala tea and store in an airtight container once cooled completely. These bhakarwadi stay good for a couple of weeks.
Tips-
- You can replace maida with wheat flour for a healthy version.
- Do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
- Additionally, fry it low flame to get a crispy and crunchy bite.
- Finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.
