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  • BHAKARWADI

    1 vote
    BHAKARWADI
    Prep: 30 min Cook: 20 min Servings: 4
    by Aparna
    7 recipes
    >
    An all time favourite munchie that I tried making at home for the first time!

    Ingredients

    • For the outer covering
    • Besan (gramflour): 3/4 cup
    • Maida (plain flour): 1 1/4 cup
    • Chilli powder: 1/2tsp
    • Hing (asafoetida): 1/4tsp
    • Turmeric: A pinch
    • Baking powder: 1/2tsp
    • Oil: 3tbsp
    • Salt to taste
    • For the filling
    • Dessicated coconut: 100gms
    • Poppy seeds: 40gms
    • Sesame seeds: 40gms
    • Badishep powder: 1tbsp
    • Cumin powder: 1/2tbsp
    • Coriander powder: 1/2tbsp
    • Green chillies: 3 (finely chopped)
    • Ginger paste: 2tsp
    • Garlic paste: 1tsp
    • Chilli powder: 2tsp
    • Turmeric powder: 1/2tsp
    • Hing: 1/4tsp
    • Coriander leaves: 3tbsp (finely chopped)
    • Clove powder: 1/2tsp
    • Sugar: 2tsp
    • Tamarind paste: 1tbsp
    • Salt to taste
    • Oil for frying

    Directions

    1. 1. Prepare the outer dough, by mixing all the ingredients in a bowl.
    2. 2. Add water little at a time to make a firm dough. Keep aside.
    3. 3. Mix the ingredients for the filling in a bowl and keep ready.
    4. 4. Roll out the dough into flat chappatis around 4 to 5" in diameter
    5. 5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn't stick, lightly dampen the rolled out dough)
    6. 6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.
    7. 7. Drain on kitchen towel. Once cool store in an air tight container.

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