How to make Veg Bhakarwadi - SK Khazana -

Delicious bhakarwadis stuffed with fresh vegetables

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Semolina (suji / rawa)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Veg Bhakarwadi - SK Khazana checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Dahi Bhalla Puri Crisp Calamari Millet Munchies Papdi Pizza

Veg Bhakarwadi - SK Khazana

Veg Bhakarwadi - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Veg Bhakarwadi - SK Khazana Recipe

  • Refined flour (maida) 1 cup

  • Semolina (suji / rawa) 1 tablespoon

  • Black pepper powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespo to deep fry

  • French beans roughly chopped and boiled 100 grams

  • Green peas boiled 100 grams

  • Fresh coconut scraped 1/2 cup

  • Medium potatoes boiled, peeled and mashed 2-3

  • Ginger-green chilli paste 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1/2 cup

Method

Step 1

Take refined flour in a mixing bowl, add semolina, pepper powder, salt and sufficient water to semi stiff dough. Add 2 tbsps oil and knead again. Cover with a damp cloth and set aside for 15 minutes.

Step 2

For the stuffing, put French beans, green peas, fresh coconut, potatoes, salt, ginger-green chilli paste, garam masala powder, coriander leaves in another bowl, mix well and mash everything together.

Step 3

Divide the dough into two equal portions and roll out each portion into thin chapattis.

Step 4

Spread the vegetable mixture evenly on each chapatti. Roll them tightly into cylinders and seal the two opposite ends. Keep the rolls in the refrigerator for some time.

Step 5

Heat sufficient oil in a kadai. Cut the cylinders into half inch pieces.

Step 6

Gently slide the bhakarwadi into hot oil and deep-fry, on medium heat, till golden and crisp. Drain on absorbent paper

Step 7

Arrange them on a serving platter and serve hot with green chutney.

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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.