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Main Ingredients | Oil, Bitter gourd (karela) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 0-5 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Karela Bhakarwadi
- for deep-frying Oil
- Bitter gourd (karela) stuffing
- 1 small Bitter gourd (karela) scraped and chopped
- 2 tablespoons Oil
- 2-3 Garlic cloves chopped
- 1/2 teaspoon Cumin seeds
- to taste Salt
- 4 tablespoons Jaggery (gur) grated
- 2 tablespoons Red chilli powder
- Juice of 2 lemons
- Bhakarwadi dough
- ½ cup + 2 teaspoons Gram flour (besan)
- 1/4 cup Refined flour (maida)
- 1/2 teaspoon Turmeric powder
- to taste Salt
- a pinch Asafoetida
- 2 tablespoons Oil
Method
- To make the karelastuffing, heat oil in a non-stick pan, add garlic and sauté for 1 minute. Add cumin seeds and sauté for 1 minute.
- Add bitter gourdand cook for 2-3minutes. Add salt and jaggery and cook till the jaggery melts. Let it cool.
- Transfer the mixture into a grinder jar, add red chilli powder and lemon juice and grind to a smooth paste. Set aside.
- To make the dough, put ½ cup gram flour, refined flour, turmeric powder, salt, asafoetida and oil in a bowl and mix well.
- Add sufficient water and knead into a stiff dough. Cover with a damp cloth and set aside for 15 minutes.
- Heat sufficient oil in a kadai.
- Roll the dough into a thin sheet. Apply a thin layer of karelapaste and roll.Cut the roll into one inch thick pieces.
- Mix 2 teaspoons gram flour with required water to make a thin slurry.
- Dip bhakarwadi in the slurry and deep-fry in hot oil.Drain on absorbent paper and let them cool.
- Serve.
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