Bhakarwadi, is a traditional sweet and spicy snack . It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds. It is then fried until it gets crispy. It can be stored for weeks and enjoyed as an evening snack.
Preparation time: 30 mins
Cooking time: 20 to 25 mins
Yield: makes around 35 to 40
INGREDIENTS:
For outer covering:
- Maida/ all purpose flour: 1 n 1/4 cup
- Besan/ gram flour: 1/2 cup
- Oil: 2 tbsp
- Turmeric powder: 1/4 tsp
- Red chilli powder: 1/2 tsp
- Salt: for taste
For Filling:
- Dessicated coconut: 4 tbsp
- Poppy seeds/ khus khus: 4 tsp
- Sesame seeds: 4 tsp
- Hing powder: 1/4 tsp
- Red chilli powder: 1 tsp
- Powdered sugar: 3 tbsp
- Salt: for taste
- Cumin powder: 2 tsp
- Coriander powder: 2 tsp
- Fennel seeds: 2 tsp
- Tamarind paste: 2 tbsp
- Green chillies: 2 finely chopped
- Ginger: 1 tsp finely chopped
- Coriander leaves: 2 tbsp finely chopped
PREPARATION:
- Make dough using all the ingredients mentioned above for outer covering by adding little water.
- The dough should not be soft nor too thick.
- Keep it aside , and start preparing the filling.
- Grind together poppy seeds, sesame seeds, green chilli and ginger to paste.
- Now mix together all the ingredients given under filling and mix well.
- Make medium sized balls out of the dough.
- Roll it into big round chapati size.
- Spread the filling mixture at the centre.
- Seal the four sides using maida paste ( maida + water) and roll it into spirals.
- Refrigerate for 10 to 15 mins.
- Now remove and cut the spirals into small slices or cubes.
- Deep fry it in low flame so that the inner mixture gets cooked well.
- Drain and keep aside, let it cool.
- Store it in a container after it gets cooled.