"A traditional Marathi sweet and spicy fried long life snack, very popular in whole India, made up of flour spirals stuffed with a sweet and spicy mixture."
| Servings | Prep Time |
| 24 pc | 30 minutes |
| Cook Time |
| 15 minutes |
|
|
| | "A traditional Marathi sweet and spicy fried long life snack, very popular in whole India, made up of flour spirals stuffed with a sweet and spicy mixture."
|
Ingredients
Outer Layer
- 1 cup All Purpose Flour/ Maida (seived)
- to taste Salt
- 0.5 tsp Ajwain/ Carom Seeds (roughly crushed)
- 2 tbsp Oil
- To Fry Oil
Filling
- 2 tbsp Fresh Coconut (grated)
- 1 tbsp Sesame Seeds
- 1 tbsp Poppy Seeds/ Khus Khus
- 2 tbsp Bhujia
- 0.5 tsp Asafoetida/ Hing
- 1 tbsp Imli Chutney
- 1 tsp Ginger Paste
- 2-3 no Green Chili (roughly chopped)
- 2 tbsp Fresh Coriander Leaves (roughly chopped)
- to taste Salt
- 0.5 cup Corn Flour (To dust)
Servings: pc
Instructions
- First of all lets prepare dough. For that take Maida, salt, crushed ajwain and mix well.
- Now add oil and mix nicely.
- Now using little water gradually, knead a stiff dough. Cover and keep aside for 30 minutes.
- Meanwhile lets prepare filling. For that in a big bowl take grated coconut, bhujia, sesame seeds, poppy seeds, hing, imli chutney, salt, ginger paste, chopped green chili and chopped coriander leaves. Mix well and keep aside.
- Now check the dough, knead little bit to make it smooth. and divide the dough in to 2 equal portions.
- Now roll the 1 portion in to thin layer.
- Spread a generous amount of filling all over.
- Fold two opposite sides.
- And start rolling from 3rd side.
- Fold the 4th side also.
- and join the and seal them properly,
- Roll it tightly on the slab using your palm.
- Do the same with both dough portions.
- Now with a sharp knife cut the rolls in to less than 0.5 inch portions.
- Now dust each side of bhakarwadis with corn flour.
- Now heat sufficient oil in a wide pan/wok. and fry bhakarwadi until golden brown at low to medium flame.
- When done, take them out on and absorbent paper. and let them cool completely.
- Once cooled you can store them in an air tight container for a month also. Enjoy!
Recipe Notes
- While spreading stuffing, leave all sides little bit to seal them properly.
- While making dough, add little water gradually and make soft dough.
- While making dough, add sufficient oil as fat (moyan) otherwise it will be hard.
- While rolling the dough, roll it to thin thickness.
- While frying, fry on low to medium flame.
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"Live and Let Live"
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