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 (maida), Semolina (rawa/suji)

Cuisine : Uttar Pradesh

Course : Snack

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Vegetable Bhakarwadi

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Vegetable Bhakarwadi Recipe - How to make Vegetable Bhakarwadi

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Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) 1 cup

  • Semolina (rawa/suji) 1 tablespoon

  • Salt to taste

  • Oil 2 tablespo + to deep fry

  • French beans roughly chopped100 grams

  • Green peas 100 grams

  • Potatoes boiled and mashed3

  • Black pepper powder 1/4 teaspoon

  • Garam masala 1 teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Fresh coriander leaves 2 tablespoons

  • Coconut scraped5 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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