Bhakarwadi

Bhakarwadi

Crispy fried rolls, stuffed with a sour and spicy coconut masala mixture

Ingredients

  • 1 1/2 cups Besan /Chickpeas Flour
  • 1/4 cup whole Wheat Flour
  • 1/4 cup All Purpose Flour/Maida
  • 1 pinch Asafoetida/Hing
  • 1/2 teaspoon Red Chili Powder
  • 1/4 teaspoon Turmeric Powder
  • Salt
  • 2 tablespoons Oil

For roll cover

  • 1/2 cup Desiccated Coconut
  • 2 tablespoons Sesame Seeds
  • 1 tablespoon Poppy Seeds
  • 2 teaspoons Red Chili Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 1/2 teaspoons Garam Masala
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Black Pepper powder
  • 1/2 teaspoon Cumin Seeds Powder
  • 1 teaspoon Coriander Powder
  • 1 pinch Asafoetida/Hing
  • 2 1/2 tablespoons Sugar
  • Salt
  • 1 teaspoon Lemon Juice
  • Oil for Deep Frying
  • Flour for Rolling/Dusting

Instructions

  1. Sieve all flours and add dough ingredients. Mix well. Knead dough using water. Cover and rest for 15 minutes.
  2. Blend all ingredients for filling. Keep aside.
  3. Roll flat bread using small portion of dough. Spread 2-3 tbsp filling on it. Roll the roti from one end to another to make cylindrical roll. Cut roll in small inch long discs.
  4. Steam the discs for 10 minutes. Keep them aside to cool.
  5. Deep fry batches of the discs till they are golden brown. Drain and store cool bharkawadis in air tight container.
  6. Serve Bhakarwadi with tea or as snack.

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