#IndianSnack: Bhakerwadi Recipe

#IndianSnack: Bhakerwadi Recipe

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Bhakarwadi

Bhakerwadi is an evergreen favorite snack with an addictive spicysweet, and salty flavors; all mixed in one roll with a crunchy outer pastry crust, originated from the Maharashtrian cuisine. This snack is a flour based round disc shaped stuffed with a mix of poppy seeds, grated coconut, sesame seeds, coriander and cumin seeds, black pepper corns, hing, fennel seeds and little sugar all mixed together, powdered and rolled similar to a Swiss roll and cut into tiny spiral disc and then finally deep fried to a crispy finish.

Ingredients:

For pastry:

  • 3 cups plain flour (maida)
  • 1/2 cup gram flour (besan)
  • 1 1/2 tbsp. oil
  • salt to taste

For Filling:

  • 1 tbsp. gram flour
  • 1 tsp. each sesame and khuskhus seeds
  • 1 tsp. ginger grated
  • 1 tsp. garlic grated
  • 1 1/2 tsp. sugar
  • 3 tsp. red chilli powder
  • 1/4 tsp. garam masala
  • salt to taste
  • 1 tsp. coriander seeds crushed coarsely
  • 1/2 tsp. fennel seeds crushed coarsely
  • 1 tbsp. dried coconut grated
  • 1/2 cup fine ‘sev'(used in bhel)
  • oil to deep fry

Directions:

For pastry:

  1. Mix flours, salt, oil, mix with fingers.
  2. When crumbly add little water, and knead into a smooth dough.
  3. Cover with a moist cloth.

For Filling:

  1. Roast sesame and khuskhus seeds lightly.
  2. Crush, add fennel and coriander seeds.
  3. Heat oil add cumin seeds, allow to splutter.
  4. Add ginger, garlic, fry for few seconds. Add all other crushed seeds. Stir. Add coconut, sev, masalas, salt, sugar, flour.
  5. Mix well keep aside.

To proceed:

  1. Take a chappati size lump, roll into thin chappati.
  2. Use dry flour to help rolling.
  3. Spread filling thinly all over chappati.
  4. Make a tight roll press down edges.
  5. Cut into 1″ pieces and deepfry in hot oil.
  6. Fry till cover is crisp and golden brown.
  7. Drain, cool very well before storing in airtight containers.

Making time:45 minutes
Makes: 45-50 pieces
Shelf life: 2 weeks

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

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