Bhakarwadi Recipe

Dough preparation

• STEP 1.Firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
• STEP 2.add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
• STEP 3.Now pour 2 tbsp hot oil and mix well.
• STEP 4.crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
• STEP 5.add water as required and knead to a smooth and tight dough.

MASALA STUFFING PREPARATION

• STEP 1.Firstly, in a small blender take ¼ cup dry coconut. You can also use desiccated coconut
• STEP 2.add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
• STEP 3.further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp amchur, 2 tsp sugar and ½ tsp salt.

PREPARING BHAKARWADI

• STEP 1.Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati balls.
• STEP 2.now grease the rolling base and rolling pin with oil.
• STEP 3.roll them into a round / square shape making them slightly thicker than chapati.
• STEP 4. further spread a tsp of tamarind chutney leaving the sides.
• STEP 5.spread the prepared masala stuffing leaving the sides.
• STEP 6.Now grease water on sides to seal the ends while rolling.
• STEP 7.slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
• STEP 8.further, cut the roll to 2 cm long or as desired.
• STEP 9.press and flatten slightly. This helps layers and masala to be intact.
• STEP 10.heat the oil on medium heat, and deep fry the rolls on low flame.
• STEP 11.stir occasionally till they turn golden brown and crisp.
• STEP 12.drain the bhakarwadi on the kitchen towel to remove excess oil.