Bhakarwadi Recipe - Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida), Gram flour (besan)

Cuisine : Maharashtrian

Course : Snack

Bhakarwadi

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Bhakarwadi Recipe - How to make Bhakarwadi

Print

Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Refined flour (maida) 1 cup

  • Gram flour (besan) 3/4 cup

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Red chilli powder 3 tablespoons

  • Oil 1 tablespoon + to deep fry

  • Poppy seeds (khuskhus/posto) 1/4 cup

  • Sesame seeds (til) 1/4 cup

  • Dry coconut (khopra) grated1/2 cup

  • Ginger chopped1 tablespoon

  • Green chillies chopped3

  • Coriander powder 1/2 tablespoon

  • Cumin powder 1/2 tablespoon

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves chopped2 tablespoons

Method

Step 1

Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.

Step 2

Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder.

Step 3

Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.

Step 4

Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.

Step 5

Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.

Step 6

They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.

Step 7

Drain onto an absorbent paper. Serve hot or cold.

Wishlist