Wednesday 17 July 2013

Bhakarwadi recipe - MM Mithaiwala



Bhakarwadi

Ingredients:-

For cover:

  • 3 cups plain flour (maida).
  • 1/2 cup gram flour (besan).
  • 1 1/2 tbsp. Oil. salt to taste

For filling:

  • 1 tbsp. gram flour.
  • 1 tsp. each sesame and khuskhus seeds.
  • 1 tsp. ginger grated.
  • 1 tsp. garlic grated.
  • 1 1/2 tsp. Sugar.
  • 3 tsp. red chilli powder.
  • 1/4 tsp. garam masala.
  • salt to taste.
  • 1 tsp. coriander seeds crushed coarsely.
  • 1/2 tsp. fennel seeds crushed coarsely.
  • 1 tbsp. dried coconut grated.
  • 1/2 cup fine 'sev'(used in bhel).
  • oil to deep fry.
Procedure

For cover: 

  • Mix flours, salt, oil, mix with fingers.
  • When crumbly add little water, and knead into a smooth dough.
  • Cover with a moist cloth.

For filling: 

  • Roast sesame and khuskhus seeds lightly.
  • Crush, add fennel and coriander seeds.
  • Heat oil add cumin seeds, allow to splutter.
  • Add ginger, garlic, fry for few seconds.
  • Add all other crushed seeds. Stir.
  • Add coconut, sev, masalas, salt, sugar, flour.
  • Mix well keep aside.

To proceed: 

  • Take a chappati size lump, roll into thin chappati.
  • Use dry flour to help rolling.
  • Spread filling thinly all over chappati.
  • Make a tight roll press down edges.
  • Cut into 1" pieces and deepfry in hot oil.
  • Fry till cover is crisp and golden brown.
  • Drain, cool very well before storing in airtight containers.

    
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