Bhakarwadi | Maharashtrian Bhakarwadi | How To Make Bhakarwadi Recipe. Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy maharastrian snack.
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Bhakarwadi | Maharashtrian Bhakarwadi | How To Make Bhakarwadi Recipe
Bhakarwadi | Maharashtrian Bhakarwadi | How To Make Bhakarwadi Recipe. Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy maharastrian snack.
Ingredients
Directions
In a large bowl take 1 cup of all purpose flour, 3/4 cup of gram flour and salt. Mix together.
Add 1/4 tsp turmeric powder and 2 tbsp hot oil and mix well.
Add sufficient water to make a stiff dough.
Grease the dough with a tsp of oil. cover and rest for 20 minutes.
Take pan roast 1/4 cup poppy seeds, 1/4 cup of sesame seeds and 1/2 cup grated dry coconut separately.
In another bowl mix 1 tbsp chopped ginger, 3 chopped green chillies, 1/2 tbsp coriander powder, 1/2 tbsp cumin powder, 3 tsp red chilli powder.
Now Add roasted spices and mix well.
Add 1/4 tsp asafoetida, chopped coriander leaves and salt. Mix well.
Divide the dough into 8 equal portions. Roll out thinly.
Apply some water on the surface and spread a portion of the masala mixture.
Slowly roll the dough very tightly, making sure there are no gaps.
Place this roll the steamer basket and steam for 20 minutes.
Cool the roll slightly and cut into half inch sized pieces.
Heat sufficient oil in a kadai and deep fry the rolls on low flame.
Stir occasionally till they turn golden brown and crisp.
Drain the bhakarwadi on kitchen towel to remove excess oil.
Cooking Directions Step by step
In a large bowl take 1 cup of all purpose flour, 3/4 cup of gram flour and salt. Mix together.
Add 1/4 tsp turmeric powder and 2 tbsp hot oil and mix well.
Add sufficient water to make a stiff dough.
Grease the dough with a tsp of oil. cover and rest for 20 minutes.
Take pan roast 1/4 cup poppy seeds, 1/4 cup of sesame seeds and 1/2 cup grated dry coconut separately.
In another bowl mix 1 tbsp chopped ginger, 3 chopped green chillies, 1/2 tbsp coriander powder, 1/2 tbsp cumin powder, 3 tsp red chilli powder.
Now Add roasted spices and mix well.
Add 1/4 tsp asafoetida, chopped coriander leaves and salt. Mix well.
Divide the dough into 8 equal portions. Roll out thinly.
Apply some water on the surface and spread a portion of the masala mixture.
Slowly roll the dough very tightly, making sure there are no gaps.
Place this roll the steamer basket and steam for 20 minutes.
Cool the roll slightly and cut into half inch sized pieces.
Heat sufficient oil in a kadai and deep fry the rolls on low flame.
Stir occasionally till they turn golden brown and crisp.
Drain the bhakarwadi on kitchen towel to remove excess oil.
Ingredients
Directions
In a large bowl take 1 cup of all purpose flour, 3/4 cup of gram flour and salt. Mix together.
Add 1/4 tsp turmeric powder and 2 tbsp hot oil and mix well.
Add sufficient water to make a stiff dough.
Grease the dough with a tsp of oil. cover and rest for 20 minutes.
Take pan roast 1/4 cup poppy seeds, 1/4 cup of sesame seeds and 1/2 cup grated dry coconut separately.
In another bowl mix 1 tbsp chopped ginger, 3 chopped green chillies, 1/2 tbsp coriander powder, 1/2 tbsp cumin powder, 3 tsp red chilli powder.
Now Add roasted spices and mix well.
Add 1/4 tsp asafoetida, chopped coriander leaves and salt. Mix well.
Divide the dough into 8 equal portions. Roll out thinly.
Apply some water on the surface and spread a portion of the masala mixture.
Slowly roll the dough very tightly, making sure there are no gaps.
Place this roll the steamer basket and steam for 20 minutes.
Cool the roll slightly and cut into half inch sized pieces.
Heat sufficient oil in a kadai and deep fry the rolls on low flame.
Stir occasionally till they turn golden brown and crisp.
Drain the bhakarwadi on kitchen towel to remove excess oil.
