Crispy Bhakarwadi

Name: Crispy Bhakarwadi
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: For The Dough- 2/3rd cup besan/gram flour; 1 1/2 cups maida/refined flour; 1/4 teaspoon chilli powder; 1/4 teaspoon asafoetida (hing); 1/4 teaspoon salt or to taste; For The Stuffing - 1 tablespoon pani poori masala; 1/2 tablespoons roasted cumin powder; 1 teaspoon coriander/dhania powder; 2 teaspoon roasted poppy seeds /khus-khus; 100 gms grated coconut; 3 green chillies chopped; 2 teaspoon roasted white sesame seeds /safed til; 1 teaspoon powdered sugar; 2 teaspoon finely chopped ginger; 1/4 th cup chopped coriander; 2 teaspoon chilli powder or as per the taste; 1/2 teaspoon turmeric powder; 1/4 th teaspoon asafoetida; 1 teaspoon salt or to taste; 2 cups Oil for deep frying

Sanchita Mittal @sm_thechef

Delhi

#FestiveSavories

Crispy Bhakarwadi
Crispy bhakarwadi is a Maharashtrian lip-smacking, sweet and spicy snack recipe. It is usually prepared by mixing gram flour and all purpose flour which is then stuffed with mixture of aromat spices.
This recipe is ideal for evening snack or for even gifting purpose during the festive seasons.

#FestiveSavories

Sanchita Mittal @sm_thechef

Saved

Ingredients

40 minutes

10 servings

For The Dough- 2/3rd cup besan/gram flour
1 1/2 cupsmaida/refined flour
1/4 teaspoonchilli powder
1/4 teaspoonasafoetida (hing)
1/4 teaspoonsalt or to taste
For The Stuffing - 1 tablespoon pani poori masala
1/2 tablespoonsroasted cumin powder
1 teaspooncoriander/dhania powder
2 teaspoonroasted poppy seeds /khus-khus
100 gmsgrated coconut
3green chillies chopped
2 teaspoonroasted white sesame seeds /safed til
1 teaspoonpowdered sugar
2 teaspoonfinely chopped ginger
1/4th cup chopped coriander
2 teaspoonchilli powder or as per the taste
1/2 teaspoonturmeric powder
1/4th teaspoon asafoetida
1 teaspoonsalt or to taste
2 cupsOil for deep frying

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Steps

40 minutes

1

Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a mixing bowl.
2

Add 2 teaspoon oil and mix well then make a stiff dough using little warm water and keep aside covered with a samp cotton cloth.
3

Mix all ingredients along with pani poori masala, for stuffing in a bowl.
4

Divide the dough into equal portions and roll out each portion into a small circle for 4 inch diameter.
5

Place a portion of the stuffing and roll out carefully like a cylinder.
6

Make more such cylinder shaped vadis
7

Arrange all the cylinder shaped vadis in a plate and steam for 20 minutes in a steamer.
8

Cool and cut them into 2 cm round discs.
9

Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
10

Serve hot or store in an air-tight container.
11

Crispy and lip smacking Bhakerwadi are ready.