Whole Wheat Baked Bhakarwadi

Name: Whole Wheat Baked Bhakarwadi
Total time: 3600 s
Yield: 50 pieces
Cuisine: Indian
Ingredients: 1 1/2 cup Wheat flour; 1/4 cup + 2 tablespoon Ghee; as required water; 1/2 cup Gram flour; 1 tbsp Whole coriander; 1 tbsp fennel seeds; 1 tbsp Cumin seeds; 2 Dry red chillies; 150 gms Dry coconut; 1 tbsp White sesame seeds; 1/4 teaspoon Asafoetida; 1/4 teaspoon Turmeric; 1/2 Teaspoon Red Chilli Powder; to taste Salt; 4 Tablespoons Tamarind chutney

Ritu Duggal @cook_9194091

Sikar (Rajasthan)

Indian food is full of flavours and it has many gems. One of them is "BHAKARWADI"
So, today I have made Bhakarwadi with wheat flour without frying.
The children were happy with the taste.
Now it's your turn to try and share your experience
#masterclass

Ritu Duggal @cook_9194091

Saved

Ingredients

1 hour

50 pieces

1 1/2 cupWheat flour
1/4 cup + 2 tablespoonGhee
as requiredwater
1/2 cupGram flour
1 tbspWhole coriander
1 tbspfennel seeds
1 tbspCumin seeds
2Dry red chillies
150 gmsDry coconut
1 tbspWhite sesame seeds
1/4 teaspoonAsafoetida
1/4 teaspoonTurmeric
1/2 TeaspoonRed Chilli Powder
to tasteSalt
4 TablespoonsTamarind chutney

Saved

Steps

1 hour

1

Add salt to the wheat flour and mix it.
Now add approx 1/4 cup ghee to the flour and mix it.
2

When the ghee can be seen on the outside, take the dough in your hand and make a fist if you can do that, it means that the moyan is put in sufficient quantity.
3

Now knead the dough little harder with lukewarm water.
4

Now cover this dough with a wet muslin cloth and put it aside.
5

How to make filling masala-
6

Put coriander, fennel, cumin seeds, mustard seeds, coconut in a vessel and roast on a low flame.
7

When it starts smelling, put white sesame in it, put it in a plate and keep aside for cooling, then grind it..
8

Now add a small spoon of oil in this vessel, add asafoetida, add turmeric, red chilli powder and salt.
9

Then add gram flour and fry it and when the aroma starts coming out of the gram flour, turn off the gas.
10

Now mix grated spices and gram flour.
11

Add the tamarind chutney and mix it in this spice. You can adjust the amount of chutney to make it more or less spicy, not too dry, or wet should be comfortable to spread on the Roti/bread
12

Now we divide the dough into three parts.
Now roll the dough and the bread / Roti should not be too thin.
13

Above the bread / Roti we will spread the filling masala and apply water on edges.
14

Now we will make a roll of bread /Roti and we will divide this roll into small pieces with the help of thread.
15

Preheat the oven for 180 minutes at 10 minutes.
16

Now cut the chopped pieces in the palm and give the size of the Bhakarwadi.
17

Put Ghee on the baking tray and keep the Bhakarwadi on the tray and bake for 15 to 18 minutes in the oven.
18

The hot Bhakarwadi is ready to serve.