How to make Vegetable Bhakarwadi Recipe - A snack made with fresh vegetables and cut into spirals.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour, French beans ( फ्रेंच बीन्स )

Cuisine : Gujarati

Course : Snacks and starters

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Vegetable Bhakarwadi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Vegetable Bhakarwadi checkout Green Peas Kachori , Thyme and Apricot Muffins , Mini Calzone , Nutty Waffles With Orange Caramel Sauce . You can also find more Snacks and starters recipes like Mushroom Cheesy Stuffed Eggs, Baked Prawn Appetizer, Chilgoza Paneer, Tortilla Pizza. Or try out these recipes from Gujarati Cuisine like Masala Khichia Papad, Methi Papad Ki Sabzi, Cabbage Jowar Muthias, Khaman Dhokla.

Vegetable Bhakarwadi Recipe Card

Vegetable Bhakarwadi
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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking :

Ingredients for Vegetable Bhakarwadi

  • Refined flour 1 cup

  • French beans 1 tablespoon

  • Salt to taste

  • Oil 2 tablespo + to deep fry

  • French beans roughly chopped 100 grams

  • Green peas 100 grams

  • Potatoes boiled and mashed 3

  • Black pepper powder 1/4 teaspoon

  • Garam masala 1 teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Fresh coriander leaves 2 tablespoons

  • Coconut scraped 5 teaspoons

Method

Step 1

Knead the refined flour with semolina, salt, two tablespoons oil and sufficient water to a semi-soft dough. Cover with a damp cloth and set aside.

Step 2

Blanch the French beans and green peas separately till soft. Drain thoroughly and mash. Mash together the French beans, green peas, potatoes, salt, black pepper powder, garam masala powder, ginger-green chilli paste, coriander leaves and coconut.

Step 3

Divide the dough into four equal portions and roll out into thin chapattis. Spread the vegetable mixture evenly on all four chapattis. Roll them tightly into cylinders and cut the cylinders into half inch slices.

Step 4

Heat sufficient oil in a kadai and deep fry the bhakarwadis, on medium heat, till golden and crisp.

Step 5

Drain on absorbent paper and serve.

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