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Main Ingredients | Chickpeas (kabuli chana), Refined flour (maida) |
Cuisine | Maharashtrian,Fusion,Indian |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ¾ cup Kabuli chana, soaked overnight and boiled
- 1 cup refined flour (maida)
- 1 tablespoon semolina (suji/rawa)
- 2 tablespoons oil + for deep frying and rolling
- Salt to taste
- ¼ teaspoon black pepper powder
- ½ cup chopped fresh coriander leaves
- 2 teaspoons ginger-green chilli paste
- 1 teaspoon garam masala powder
Method
- Take refined flour, semolina, 2 tablespoons oil, salt, black pepper powder, sufficient water in a mixing bowl, knead into semi soft dough, cover with damp cloth and set aside.
- Mash Kabuli chana in another mixing bowl, add salt, black pepper powder, coriander leaves, ginger-green chilli paste, garam masala powder and mix well.
- Heat sufficient oil in a kadai.
- Divide dough into small equal pedas, apply a little oil on each peda and roll out into a puri. Spread a little Kabuli chana 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.
- Slide a few bhakarwadis at a time into hot oil, deep-fry till golden brown and crisp. Drain on absorbent paper and let them cool down. Serve or store in an airtight container.
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