Cooking Index - Cooking Recipes & IdeasBhakarwadi Recipe - Cooking Index

Bhakarwadi

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

  For Cover
3 cups 187g / 6.6ozPlain flour - (maida)
1/2 cup 118ml--
1   Flour
1 1/2 tablespoons 22mlOil
  Salt to taste
  For Filling
1 tablespoon 15ml--
1   Flour
1 teaspoon 5mlSesame and khuskhus seeds
1 teaspoon 5mlGinger grated
1 teaspoon 5mlGarlic grated
1 1/2 teaspoons 7.5mlSugar
3 teaspoons 15mlRed chilli powder
1/4 teaspoon 1.3mlGaram masala
  Salt to taste
1 teaspoon 5mlCoriander seeds crushed coarsely
1/2 teaspoon 2.5mlFennel seeds crushed coarsely
1 tablespoon 15mlDried coconut grated
1/2 cup 118mlFine 'sev' - (used in bhel)
  Oil to deep fry

Recipe Instructions

For cover:

Mix flours, salt, oil, mix with fingers.

When crumbly add little water, and knead into a smooth dough.

Cover with a moist cloth.

For filling:

Roast sesame and khuskhus seeds lightly.

Crush, add fennel and coriander seeds.

Heat oil add cumin seeds, allow to splutter.

Add ginger, garlic, fry for few seconds.

Add all other crushed seeds. Stir.

Add coconut, sev, masalas, salt, sugar, flour.

Mix well keep aside.

To proceed:

Take a chappati size lump, roll into thin chappati.

Use dry flour to help rolling.

Spread filling thinly all over chappati.

Make a tight roll press down edges.

Cut into 1" pieces and deepfry in hot oil.

Fry till cover is crisp and golden brown.

Drain, cool very well before storing in airtight containers.

Making time:45 minutes

Makes: 45-50 pieces

Shelflife: 2 weeks

Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Source:
Femina Magazine

Rating

Average rating:

8.2 (10 votes)

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