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BHAKARWADI

Out of the blues last night I thought I should try making Bhakarwadis at home. The recipe looked really easy and I had everything that was needed to make it at home. So in the afternoon it was time to be reminded of the ever so famous Chitale Bandhu and I got cooking. The main recipe I followed was from bhavnaskitchen.com. However I did make a few modifications.

The first lot of bhakarwadis did not turn out as crisp as I thought they would, but then fried the rest on a low flame and that did the trick!. Happy cooking. 🙂

This is what you’ll need

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

Let’s get cooking

1. Prepare the outer dough, by mixing all the ingredients in a bowl.

2. Add water little at a time to make a firm dough. Keep aside.

3. Mix the ingredients for the filling in a bowl and keep ready.

4. Roll out the dough into flat chappatis around 4 to 5″ in diameter

5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn’t stick, lightly dampen the rolled out dough)

6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.

7. Drain on kitchen towel. Once cool store in an air tight container.

Approximate preparation and cooking time: 50 minutes

Serves: 4-6

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