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Veg Bhakarwadi
Main Ingredients | Refined flour (maida), Semolina (suji / rawa) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 51-60 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup refined flour (maida)
- 1 tablespoon semolina (suji / rawa)
- ¼ teaspoon black pepper powder
- Salt to taste
- 2 tablespoons oil + for deep frying
- 100 grams French beans, chopped roughly and boiled
- 100 grams green peas, boiled
- ½ cup scraped coconut
- 2-3 medium potatoes, boiled, peeled and mashed
- 1 teaspoon ginger-green chilli paste
- 1 teaspoon garam masala powder
- ½ cup chopped fresh coriander leaves
Method
- 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.
- 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.
- Divide the dough into two equal portions and roll out each portion into thin chapattis.
- 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.
- Heat sufficient oil in a kadai. Cut the cylinders into half inch pieces.
- Gently slide the bhakarwadi into hot oil and deep-fry, on medium heat, till golden and crisp. Drain on absorbent paper
- Arrange them on a serving platter and serve hot with green chutney.
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