Bhakarwadi is the traditional Indian Maharashtrian dish, Marathi Manus love it.Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in western states of Gujarat and Maharashtra in India
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
Now pour 2 tbsp hot oil and mix well.
crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
add water as required and knead to a smooth and tight dough.
Firstly, in a small blender take ¼ cup dry coconut. You can also use desiccated coconut
add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp amchur, 2 tsp sugar and ½ tsp salt.
Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati balls.
now grease the rolling base and rolling pin with oil.
roll them into a round / square shape making them slightly thicker than chapati.
further spread a tsp of tamarind chutney leaving the sides.
spread the prepared masala stuffing leaving the sides.
Now grease water on sides to seal the ends while rolling.
slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
further, cut the roll to 2 cm long or as desired.
press and flatten slightly. This helps layers and masala to be intact.
heat the oil on medium heat, and deep fry the rolls on low flame.
stir occasionally till they turn golden brown and crisp.
drain the bhakarwadi on the kitchen towel to remove excess oil.