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Bhakarwadi

This popular Maharashtrian snack is a little tedious to make but the result is definitely worth effort This is a Sanjeev Kapoor exclusive recipe.

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Bhakarwadi

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Main Ingredients Gram flour, Refined flour
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Bhakarwadi

  • 3/4 cup Gram flour
  • 1 cup Refined flour
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 1 tablespo to deep fry Oil
  • Stuffing
  • 1/2 cup Dried coconut grated
  • 1 teaspoon Green chillies chopped
  • 1 teaspoon Poppy seeds (khuskhus)
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fennel seeds
  • 8-10 Black peppercorns
  • 2 teaspoons White sesame seeds
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Dried mango powder
  • 1 teaspoon Dried ginger powder
  • 1 teaspoon Garlic powder
  • 1 tablespoon Fresh coriander leaves chopped
  • to taste Salt

Method

  1. Take gram flour in a mixing bowl, add refined flour, turmeric powder, chilli powder, salt and 1 tablespoon oil and mix. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.
  2. To make the stuffing, grind together dried coconut, green chillies, poppy seeds, cumin seeds, fennel seeds, black peppercorns, sesame seeds, turmeric powder, coriander powder, red chilli powder, asafoetida, dried mango powder, dried ginger powder, garlic powder, coriander leaves and salt to a coarse mixture. Transfer into another bowl.
  3. Divide dough into equal portions and roll them into balls. Roll out each ball into a thin sheet.
  4. Trim the sides to straighten them and give the sheet a rectangular shape, brush some oil and spread the stuffing evenly on top. Roll tightly, cut into thick slices and press lightly to make round bhakarwadi.
  5. Heat sufficient oil in a kadai, slide in these bhakarwadi into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool down to room temperature.
  6. Transfer them into serving bowl and serve or store in an airtight container.
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