Karela Bhakarwadi

Ingredients list for Karela Bhakarwadi

• for deep-frying Oil
• Bitter gourd (karela) stuffing
• 1 small Bitter gourd (karela) scraped and chopped
• 2 tablespoons Oil
• 2-3 Garlic cloves chopped
• 1/2 teaspoon Cumin seeds
• to taste Salt
• 4 tablespoons Jaggery (gur) grated
• 2 tablespoons Red chilli powder
• Juice of 2 lemons
• Bhakarwadi dough
• ½ cup + 2 teaspoons Gram flour (besan)
• 1/4 cup Refined flour (maida)
• 1/2 teaspoon Turmeric powder
• to taste Salt
• a pinch Asafoetida
• 2 tablespoons Oil

Method

1. To make the karelastuffing, heat oil in a non-stick pan, add garlic and sauté for 1 minute. Add cumin seeds and sauté for 1 minute.
2. Add bitter gourdand cook for 2-3minutes. Add salt and jaggery and cook till the jaggery melts. Let it cool.
3. Transfer the mixture into a grinder jar, add red chilli powder and lemon juice and grind to a smooth paste. Set aside.
4. To make the dough, put ½ cup gram flour, refined flour, turmeric powder, salt, asafoetida and oil in a bowl and mix well.
5. Add sufficient water and knead into a stiff dough. Cover with a damp cloth and set aside for 15 minutes.
6. Heat sufficient oil in a kadai.
7. Roll the dough into a thin sheet. Apply a thin layer of karelapaste and roll.Cut the roll into one inch thick pieces.
8. Mix 2 teaspoons gram flour with required water to make a thin slurry.
9. Dip bhakarwadi in the slurry and deep-fry in hot oil.Drain on absorbent paper and let them cool.
10. Serve.