Roasted/Baked Bhakarwadi

Name: Roasted/Baked Bhakarwadi
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For dough; 1 cup refined flour; 1/2 cup besan/gram flour; 1 tsp red chilli powder; Pinch turmeric powder; to taste Salt; Pinch hing/asafetida; as needed Water as required to knead; 2 tbsp hot oil; 1/2 cup dedicated coconut; For stuffing; 3/4 tsp chilli powder; 1 tbsp sugar if required; 1/4 tsp turmeric powder; 1 tsp fennel/saunf seeds; 1/2 tsp coriander powder; 1/2 tsp cumin/jeera powder; 1 tsp sesame seeds; 1 tsp garam masala; 1 tsp poppy/khas khas seeds; to taste Salt

Kalpana Solanki @cook_13477867

#56Bhog
Post-1
This is Indian gujarati snake and taking as with tea or coffee and very tasty and store as a many days. This is also deep fry but may I making roasted on tawa.

Kalpana Solanki @cook_13477867

#56Bhog
Post-1
This is Indian gujarati snake and taking as with tea or coffee and very tasty and store as a many days. This is also deep fry but may I making roasted on tawa.

Saved

Ingredients

45 minutes

6 servings

For dough
1 cuprefined flour
1/2 cupbesan/gram flour
1 tspred chilli powder
Pinchturmeric powder
to tasteSalt
Pinchhing/asafetida
as neededWater as required to knead
2 tbsphot oil
1/2 cupdedicated coconut
For stuffing
3/4 tspchilli powder
1 tbspsugar if required
1/4 tspturmeric powder
1 tspfennel/saunf seeds
1/2 tspcoriander powder
1/2 tspcumin/jeera powder
1 tspsesame seeds
1 tspgaram masala
1 tsppoppy/khas khas seeds
to tasteSalt

Saved

Steps

45 minutes

1

For dough:-Firstly in a bowl combine the all ingredients and mix well.
2

Further add hot oil in the flour crumble the oil and knead to a tight dough.
3

Cover the moist cloth and rest for 15-20 minutes.
4

For stuffing:- Heat a broad non stick pan add the dry coconut, poppey seeds, seasame seeds and dry roast on a medium flame for 1 minutes.
5

Remove it in a deep bowl and let it's cool.
6

Add all the remaining ingredients and mix well and blend it in a mixture to a coarse powder.
7

Add 1 tsp besan and mix well. Keep aaside.
8

Take a large ball of dough and pinch it with little oil.
9

Roll the dough into thin sheet and brush with oil.
10

Place a portion of the masala over it and spread properly leaving the sides.
11

Roll it very tightly and seal the edge by applying water and trim a small portion from both sides of the roll and discard them.
12

Now cut out each roundel very well. Press each rolled bhakarwadi in a slanting maneer using your palm.
13

Place them on a greased tawa and roast them on slow flame. Turn them and roast them other sides.
14

You can also bake put them on a greased baking tray. Bake them in a preheated oven at 180℃ for 10 minutes and turn them over and bake again for 10 minutes.
15

Cool completely and serve or store in airtight container. Use as required.