How to make CHOLE BAKARWADI -

A delicious fusion of North and West Indian foods – the ever popular Maharashtrian snack stuffed with flavourful kabuli chana mixture makes an excellent tea time snack.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Refined flour (maida) (मैदा)

Cuisine : Maharashtrian, Fusion, Indian

Course : Snacks and Starters

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For more recipes related to CHOLE BAKARWADI checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Thai Lollypop Pickled Chicken Parcels Savoury Red Velvet Cupcakes Pineapple And Rice In Lettuce Wraps

CHOLE BAKARWADI

CHOLE BAKARWADI Recipe Card

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You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for CHOLE BAKARWADI Recipe

  • Chickpeas (kabuli chana) , soaked overnight and boiled 3/4 cup

  • Refined flour (maida) 1 cup

  • Semolina (rawa/suji) 1 tablespoon

  • Oil 2 tablespo to deep fry

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Fresh coriander leaves , chopped 1/2 cup

  • Ginger-green chilli paste 2 teaspoons

  • Garam masala powder 1 teaspoon

Method

Step 1

Take refined flour in a mixing bowl, add semolina, 2 tbsps oil, salt, ¼ tsp black pepper powder and sufficient water and knead into semi soft dough. Cover the dough with damp cloth and set aside to rest.

Step 2

Take the chickpeas in another mixing bowl and mash. Add salt, remaining black pepper powder, coriander leaves, ginger-green chilli paste, and garam masala powder and mix well. Heat sufficient oil in a kadai.

Step 3

Divide dough into small equal pedas, apply a little oil on each peda and roll out into a puri. Spread a little chickpea mixture on each puri, roll them tightly into cylinders and seal the edges. Cut into roundels and press a little taking care that stuffing does not come out.

Step 4

Slide a few bhakarwadis at a time into hot oil, deep-fry on medium heat, till golden brown and crisp. Drain on absorbent paper and let them cool down to room temperature. Serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.