Dough preparation
1
firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
2
add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
3
now pour 2 tbsp hot oil and mix well.
4
crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
5
add water as required and knead to a smooth and tight dough.
6
grease the dough with a tsp of oil. cover and rest for 20 minutes.
Masala stuffing preparation
1
firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
2
add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
3
further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
4
blend to slightly coarse powder without adding any water. keep aside.
Preparing bhakarwadi
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firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
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now grease the rolling base and rolling pin with oil.
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roll them into round / square shape making slightly thick than chapati.
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further spread a tsp of tamarind chutney leaving the sides. it helps to hold masala intact and also gives sweet and sour flavour.
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spread the prepared masala stuffing leaving the sides.
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now grease water on sides to seal the ends while rolling.
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slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
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further, cut the roll to 2 cm long or as desired.
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press and flatten slightly. this helps layers and masala to be intact.
- heat the oil on medium heat, 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.
- finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.
Video
Notes
- firstly, maida can be replaced with wheat flour for a healthy alternative.
- also, do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
- additionally, fry on low flame to get a crispy and crunchy bite.
- finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/maharashtrian-bhakarwadi-recipe/