Bhakherwadi (pinwheel Masala wadi)

Name: Bhakherwadi (pinwheel Masala wadi)
Cuisine: Indian
Ingredients: For dough :; 1 cup All Purpose Flour; 2 tbsp suji; 5 tbsp Ghee/edible oil; 1 tsp Kalaunji (onion seeds); to taste Salt; For filling :; 1 cup besan; 5 tsp desiccated coconut; 2 tsp white sesame seeds; 1 tsp Turmeric Powder; 1 tsp Red chilli powder; 1 tsp Coriander Powder; 3 tsp roasted peanuts crushed; 1/2 tsp Garam Masala; 2 tsp sugar powder; Oil for deep frying; to taste Salt

Vimmi Bhatia @Vimmi2708

Ahmedabad

#diwaIidelights

Bhakherwadi is made in festivals in Gujarat & Maharashtra. It is also made with Besan. But here I have made this with maida.

#diwaIidelights

Bhakherwadi is made in festivals in Gujarat & Maharashtra. It is also made with Besan. But here I have made this with maida.

Vimmi Bhatia @Vimmi2708

Ahmedabad

#diwaIidelights

Bhakherwadi is made in festivals in Gujarat & Maharashtra. It is also made with Besan. But here I have made this with maida.

#diwaIidelights

Bhakherwadi is made in festivals in Gujarat & Maharashtra. It is also made with Besan. But here I have made this with maida.

Saved

Ingredients

For dough :
1 cupAll Purpose Flour
2 tbspsuji
5 tbspGhee/edible oil
1 tspKalaunji (onion seeds)
to tasteSalt
For filling :
1 cupbesan
5 tspdesiccated coconut
2 tspwhite sesame seeds
1 tspTurmeric Powder
1 tsp Red chilli powder
1 tspCoriander Powder
3 tsproasted peanuts crushed
1/2 tspGaram Masala
2 tspsugar powder
Oil for deep frying
to tasteSalt

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Steps

1

Add dough ingredients in a mixing bowl. Mix with hands. Add required water and knead semi soft dough.
2

Heat 2-3 tbsp oil in a Kadhai. Add besan. Saute until golden brown. Add all ingredients of filling except oil. Mix well. saute for 1-2 minutes. Switch off gas and let it cool.
3

Meanwhile take big lemon size dough. Flatten it with roller pin dusting flour on working surface. Flatten like a roti.
4

Apply water on roti. Spread thick layer of Besan mixture.
5

Roll it tightly. Stick edges & corners with water.
6

Cut 1/2 inch pieces.
7

Heat oil in Kadhai on medium flame. Press bhakherwadi with palm. Deep fry these bhakherwadi both sides until golden brown & crispy on slow flame.
8

Let it cool on room temperature. Store it in air tight jar

Saved

Cooksnaps

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Vimmi Bhatia @Vimmi2708

on October 17, 2017 16:22

Ahmedabad

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