Bhakarwadi

By:    Posted On: 5th-11-12

indian snacks | vegetarian indian snacks | indian snacks recipes

Aloo Bhakarwadi

Bhakarwadi is a traditional Maharashtrian snack, crispy, tangy in a desi style.
Enjoy it with tea.

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Veg

Makes around 30-35 small bhakarwadis depends on size.

Aloo Bhakarwadi

Ingredients

Maida/ All purpose flour 1 cup
Sooji/ Rawa ¼ cup
Salt 1 teaspoon
Ajwain Seeds (Omam) 1 teaspoon
Water (lukewarm) 1 cup (for kneading)
Oil 2 tablespoon (to add in the dough)
Oil/Refined 4-5 cups (for deep frying)

FOR FILLING

Boiled and mashed potatoes 1 ½ cup
Salt To taste
Coriander Powder 1 teaspoon
Garam Masala 1 teaspoon
Amchoor Powder 1 teaspoon
Red Chilly Powder 1 teaspoon
Gram Flour 4 tablespoon

 

Method

  1. Add flour, refined, ajwain and salt in a mixing bowl. Mix well, then add water little by little and make stiff dough. Cover and keep aside for 15 minutes. Knead again to form smooth dough.
  2. Make the filling mixture, mix all the ingredients together except gram flour.
  3. Now take kadai and fry gram flour till it raw smell goes off and then potato mixture and fry it for 2-3 minutes and keep aside.
  4. Now, Smear your palm with little oil.
  5. Take a big lemon sized dough and roll into a big roti. .
  6. Now spread potato mixture all over it and roll it with the filling into a cylindrical shape.
  7. Cut the roll into pieces of around 1 inches each.
  8. Heat required oil in kadai and hot it. Now simmer the gas.
  9. Now add bhakarwadi in the batches of 7-8 and deep fry on low flame till golden yellow in colour.
  10. Drain on a tissue and serve it hot and crispy.

 

Tips:

Instead of potato mixture,

  • You can fill the moong daal mixture or,
  • you can fill the moong daal namkeen also

   

Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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