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 bhakarwadi depends on the size.
Ingredients required for making Aloo Bhakadwadi
| 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 |
Step by step recipe for making Aloo Bhakadwadi.
- 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.
- Make the filling mixture, mix all the ingredients together except gram flour.
- 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.
- Now, Smear your palm with little oil.
- Take a big lemon sized dough and roll into a big roti. .
- Now spread potato mixture all over it and roll it with the filling into a cylindrical shape.
- Cut the roll into pieces of around 1 inches each.
- Heat required oil in kadai and hot it. Now simmer the gas.
- Now add bhakarwadi in the batches of 7-8 and deep fry on low flame till golden yellow in colour.
- Drain on a tissue and serve it hot and crispy.
Tips for making Aloo Bhakadwadi:
Instead of potato mixture,
- You can fill the moong daal mixture or,
- you can fill the moong daal namkeen also