Snacks Dishes

Mini Bhakarwadi, Maharashtrian Dry Snack by Tarla Dalal

Written by raghu




Mini Bhakarwadi, a dry snack which can be munched on at any time of the day by people of all ages.
Recipe Link : http://www.tarladalal.com/Mini-Bhakarwadi-41280r

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx
Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348
YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/107883620848727803776
Twitter: https://twitter.com/Tarla_Dalal

Mini Bhakarwadi

Bhakarwadi is one of the most famous of Maharashtrian snacks. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. Two things are important to get the best results when making Bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Mini Bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot tea.

Preparation Time: 15 minutes.
Cooking Time: 40 minutes.
Serves 8.

For the dough
1 cup plain flour (maida)
½ cup besan (Bengal gram flour)
¼ tsp turmeric powder (haldi)
½ tsp chilli powder
Salt to taste
1½ tbsp oil
Oil for kneading

For the masala
½ cup grated dry coconut
¼ cup sesame seeds (til)
2 tbsp poppy seeds (khus-khus)
½ tbsp coriander (dhania) powder
½ tbsp cumin seeds (jeera) powder
1 tbsp coarsely powdered fennel seeds (saunf)
1 tsp grated ginger (adrak)
2 tbsp chilli powder
¼ tsp turmeric powder (haldi)
1½ tsp dried mango powder (amchur)
¼ tsp asafoetida (hing)
1 tbsp sugar
Salt to taste
1 tbsp besan (Bengal gram flour)

Other ingredients
Oil for deep-frying

For the dough
1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water.
2. Knead well using a little oil.
3. Cover with a lid and keep aside.

For the masala
1. Heat a broad non-stick pan, add the dry coconut and dry roast on a medium flame for 1 to 2 minutes or till the coconut turns light brown in colour. Remove it in a deep bowl and keep aside.
2. Add the sesame seeds into the same pan and dry roast on a medium flame for 1 to 2 minutes or till it turns light brown in colour. Remove it in the bowl containing roasted dry coconut and keep aside.
3. Add the poppy seeds into the same pan and dry roast on a medium flame for 30 seconds or till they turn light brown in colour. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
4. Add all the remaining ingredients, except the besan, and mix well.
5. Blend it in a mixer to a coarse powder.
6. Add the besan and mix well. Keep aside.

How to proceed
1. Divide the dough and masala into 8 equal portions.
2. Roll out one portion of the dough into 150 mm. (6”) diameter circle without using any flour for rolling.
3. Place a portion of the masala over it and pat it lightly while leaving a little space at the circumference. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
4. Spread a little water at the circumference of the dough circle which doesn’t have any masala.
5. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously.
6. Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
7. Trim a small portion from both the sides of the cylindrical roll and discard them.
8. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.
9. Press each rolled bhakarwadi in a slanting manner using your palm.
10. Heat the oil in deep non-stick kadhai and deep-fry all the bhakarwadis on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
11. Repeat steps 2 to 10 to make more bhakarwadis
12. Cool completely and serve or store in an air-tight container.

About the author

raghu

Leave a Comment