How to make Veg Bhakarwadi - SK Khazana -
Delicious bhakarwadis stuffed with fresh vegetables
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Semolina (suji / rawa)
Cuisine : Indian
Course : Snacks and Starters
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 Cocktail Idlis Baked Matar Paneer Bread Rolls Vegetable Gold Coin Grilled Sprout Sandwich
Veg Bhakarwadi - SK Khazana Recipe Card
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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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.
