Mini Aatta Bhakerwadi

Name: Mini Aatta Bhakerwadi
Yield: 6 servings
Cuisine: Indian
Ingredients: For dough-; 1 cup wheat flour; 2 tbsp besan; 1/2 tsp salt; 2 tbsp oil; as required water for kneading; FOR MASALA POWDER:; 1/4 cup dry coconut; 1 tsp jeera; 1 tsp coriander seeds; 1 tsp fennel; 2 tsp sesame seeds; 1/4 tsp turmeri; 1 tsp kashmiri red chilli powder; pinch hing; 1/2 tsp aamchurpowder; 1/2 tsp salt; For Other ingredients; 2 tsp tamarind chutney; As required water, for greasing; As required oil, for frying

santoshbangar @cook_7760530

This is healthy as I used Aatta
#festive2020

santoshbangar @cook_7760530

This is healthy as I used Aatta
#festive2020

Saved

Ingredients

30mibutes

6 servings

For dough-
1 cupwheat flour
2 tbspbesan
1/2 tspsalt
2 tbspoil
as requiredwater for kneading
FOR MASALA POWDER:
1/4 cupdry coconut
1 tspjeera
1 tspcoriander seeds
1 tspfennel
2 tspsesame seeds
1/4 tspturmeri
1 tspkashmiri red chilli powder
pinchhing
1/2 tspaamchurpowder
1/2 tspsalt
ForOther ingredients
2 tsptamarind chutney
As required water, for greasing
As required oil, for frying

Saved

Steps

30mibutes

1

DOUGH PREPARATION:
Firstly, in a large bowl take 1 cup wheat flour and 2 tbsp besan.
2

Now pour 2 tbsp hot oil and mix well.
Crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
3

Add water as required and knead to a smooth and tight dough.
Grease the dough with a tsp of oil, cover and rest for 20 minutes.
4

MASALA stuffing
Grind all the stuffinfg masala in a grinder.
5

PREPARING BHAKARWADI:
Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
6

Now grease the rolling base and rolling pin with oil.
Roll them into round / square shape making slightly thick than chapati.
7

Further spread a tsp of tamarind chutney leaving the sides.
8

Now grease water on sides to seal the ends while rolling.
Slowly roll the dough very tightly, making sure there are no gaps. Else while deep frying, bhakarwadi will fall apart.
9

Further, cut the roll to 2 cm long or as desired.
Press and flatten slightly. this helps layers and masala to be intact.
10

Heat the oil on medium heat, and deep fry the rolls on low flame.
Stir occasionally till they turn golden brown and crisp.
11

Store in an airtight container once cooled completely for a month.