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Crispy Bhakarwadi

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Crispy Bhakarwadi

Description

Crispy bhakarwadi is a maharashtrian lip-smacking, sweet and spicy snack recipe. It is usually prepared by mixing gram flour and all purpose flour which is then stuffed with mixture of aromatic spices. This recipe is ideal for evening snack or for even gifting purpose during the festive seasons.   

Cooking Time

Preparation Time :15 Min

Cook Time : 40 Min

Total Time : 55 Min

Ingredients

Serves : 8
  • For The Dough- 2/3rd cup besan/gram flour
  • 1 1/2 cups maida/refined flour
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 teaspoon salt or to taste
  • For The Stuffing - 1 tablespoon Everest pani poori masala
  • 1/2 tablespoons roasted cumin powder
  • 1 teaspoon coriander/dhania powder
  • 2 teaspoon roasted poppy seeds /khus-khus
  • 100 gms grated coconut
  • 3 green chillies chopped
  • 2 teaspoon roasted white sesame seeds /safed til
  • 1 teaspoon powdered sugar
  • 2 teaspoon finely chopped ginger
  • 1/4th cup chopped coriander
  • 2 teaspoon chilli powder or as per the taste
  • 1/2 teaspoon turmeric powder
  • 1/4th teaspoon asafoetida
  • 1 teaspoon salt or to taste
  • 2 cups Oil for deep frying.

Directions

  • Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a mixing bowl.
  • Add 2 teaspoon oil and mix well then make a stiff dough using little warm water and keep aside covered with a damp cotton cloth.
  • Mix all ingredients along with Everest pani poori masala, for stuffing in a bowl.
  • Divide the stuffing into equal portions and keep aside.
  • Divide the dough into equal portions and roll out each portion into a small circle for 4 inch diameter.
  • Place a portion of the stuffing and roll out carefully like a cylinder.
  • Make more such cylinder shaped vadis
  • Arrange all the cylinder shaped vadis in a plate and steam for 20 minutes in a steamer.
  • Cool and cut them into 2 cm round discs.
  • Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
  • Serve hot or store in an air-tight container.
  • Crispy and lip smacking Bhakerwadi are ready.
Sanchita Mittal

Sanchita Mittal

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