| Bhakarwadi |
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Author |
: Teluguone |
| Preparation Time |
: 15min |
| Cooking Time |
: 20min |
| Yield |
: 4 (4 servings) |
| 4.0 Stars based on 291 |
: Reviews |
| Published On |
: May 24, 2011 |
| Recipe Category |
: Vegetarian |
| Recipe Type |
: Meals |
| Total Time |
: 40min |
| Ingredient |
: Poppy Seeds |
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| Description: |
Bhakarwadi is a traditional spicy Maharastrian snack recipe which requires effort but can be stored for weeks and enjoyed with evening tea. The flour based round discs are stuffed with roasted poppy seeds, steamed and then finally deep fried to a crispy finish.
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| Recipe of Bhakarwadi |
- 60 gms poppy seeds (khuskhus)
- 60 gms Sesame seeds (Til)
- curry powder to taste a small sized ball of tamarind (imli), soaked in a little water
- 100 gms coriander leaves (dhania patta), cut fine
- 240 gms gram flour (besan / chane ka atta)
- oil (tel) for deep frying
- 120 gms wheat (gehun) up flour
- 100 gms grated coconut (narial)
- chilli powder to taste
- salt (namak) to taste
- a pinch of sugar (cheeni) salt (namak)
- a pinch of asafoetida
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| Directions | How to make Bhakarwadi |
- MIX together gram flour and wheat flour. Add salt, asafoetida, 60 ml. Hot oil and enough water.
- Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
- Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well.
- Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
- Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water.
- Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp. Remove the bhakar wadi from oil and store in an airtight container.
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