Baked Bhakarwadi

Bhakarwadi is a traditional Maharashtrian deep fried crispy snack roll,filled with tangy mixture of spices and dry coconut(cobra). I wanted to try this recipe from a very long

time......,but i didn't find any maharastrian friend who knew this authentic recipe of bhakarwadi.....,after tasting many store brought bhakarwadi's ,going through their ingredient list and after many google search finally i thought of recreating on my own as i was not that happy with recipes i found on net. If you are my regular blog visitor by now ,you would be knowing that i prefer baked rather than anything deep fried......,So again i baked this delicious spicy and tangy rolls rather going for deep fried.I didn't find much difference in taste as i had added more fat to the dough to get that crispness. Well,just follow the recipe and enjoy these baked bhakarwadi,you can store it in any air tight containers for 4-5 days and can enjoy with evening tea 🙂

Ingredients:

Category:Vegetarian | Cusine : India | Course: Snack

PrepTime :5 Minutes |Cooking Time: 30 Minutes | Makes: 20-24

For Dough:

Besan/Chickpea Flour:½ Cup

Maida/All Purpose Flour:½ Cup

Butter/Ghee:2 tablespoon

Oil:11/2 tablespoon

Salt:¾ teaspoon

RedChilly Powder:½ teaspoon

Turmeric Powder:Pinch

Water:3-4 tablespoon

Baking Powder:½ teaspoon

Cooking Soda:Pinch

For Stuffing:

Dry Coconut/Cobra:½ Cup Grated

Sesame Seeds:1 tablespoon

Poppy Seeds/Khaskhas:½ tablespoon

Ginger Powder:½ teaspoon

Fennel(Saunf) Seeds Powder:¾ teaspoon

Cumin(Jeera) Seeds Powder:1 teaspoon

Garam Masala:½ teaspoon

Coriander Powder:11/2 teaspoon

Red Chilly Powder:11/2 teaspoon

Sugar:1 teaspoon

Coriander Leaves Chopped:1 tablespoon

Salt:1 ½ teaspoon

Tamarind Paste:2 tablespoon

Cinnamon Powder:½ teaspoon

Method:

Prepare a stiff dough by adding all the ingredients under "For Dough". Add water 2 tablespoon at once and knead well and then add water if required.Add baking powder and soda only if you are baking,if you want to deep fry then don't add baking powder and soda.

Cover the dough and keep it aside for 30 minutes.Divide the the dough into 3 equal portions.

Soak 1 tablespoon of tamarind in 2 tablespoon of water,extract the pulp make a smooth paste of it .For this add ½ teaspoon of cinnamon powder ,mix well and keep it aside.

Take a non stick pan,dry roast dry coconut,sesame seeds,poppy seeds till it starts to change color .For this add all the spices mix well .

Blend it in a mixer for few seconds.For this,Add fresh coriander leaves and blend it once again .

Check the taste of the filling and add salt or red chilly powder if necessary.And divide into 3 equal portions.

Take a portion of dough and roll a roti using rolling pin ,spread the tamarind paste over it.Evenly spread the filling over the tamarind paste.

Roll the roti tightly as shown in the image and using a knife cut into cubes.Grease the baking tray and arrange the cubes in it.(If you want to deep fry,then directly add into hot oil and fry ,untill crisp outside).

Preheat the oven to 190 deg c and bake it for 15 minutes. After 15 minutes turn it to other side and bake for another 10-15 minutes,All together baking time should be around 30-32 minutes.Allow it to cool on its own .Then you can store it in air tight containers.

Enjoy bhakarwadi along with a cup a coffee /tea.

Comments

Anonymous

July 04, 2016 at 7:49 pm

Is that ratio of half cup each maida and besan right? I tried and the dough just wouldn't roll.

Thanks

Muktha Gopinath

November 29, 2016 at 4:52 pm

S its right,add water if required. As mentioned,at first add 2 Tbsp water and then add water if needed.

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