Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, maharashtrian bhakarwadi. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Bhakarwadi is scrips, slightly sweet and spicy in taste. Bhakarwadi is the crispy fried pinwheel made of spiced flour with a yummy and tangy filling that has sugar, amchur, tamarind paste, red chilli powder, cumin seeds and more. Bhakarwadi Recipe is a Maharashtrian speciality, stuffed with different spices, steamed and then deep-fried and best prepared for tea time snacks.
Maharashtrian Bhakarwadi is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Maharashtrian Bhakarwadi is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook maharashtrian bhakarwadi using 58 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Maharashtrian Bhakarwadi:
- Get FOR DOUGH:
- Take 1 cup maida / plain flour
- Get 2 tbsp besan / gram flour
- Take 1/4 tsp turmeric
- Make ready pinch hing / asafoetida
- Get 1/2 tsp salt
- Get 2 tbsp oil, hot
- Prepare water for kneading
- Prepare for masala powder
- Prepare 1/4 cup dry coconut, sliced
- Take 1 tsp cumin / jeera
- Make ready 1 tsp coriander seeds
- Prepare 1 tsp fennel / saunf
- Get 2 tsp sesame / til
- Take 1 tsp poppy seeds / khus khus
- Make ready 1/4 tsp turmeric
- Get 1 tsp kashmiri red chilli powder
- Take pinch hing / asafoetida
- Take 1/2 tsp aamchur / dry mango powder
- Take 2 tsp sugar
- Prepare 1/2 tsp salt
- Prepare other ingredients
- Make ready 2 tsp tamarind chutney
- Get water, for greasing
- Take oil, for frying
- Prepare instructions dough preparation
- Take firstly, in a large bowl take 1 cup maida and 2 tbsp besan
- Make ready add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well
- Take now pour 2 tbsp hot oil and mix well
- Get crumble and mix well making sure the flour is moist
- Get and holds shape when pressed between fist
- Take add water as required and knead to a smooth and tight dough
- Make ready grease the dough with a tsp of oil. cover and rest for 20 minute
- Make ready masala stuffing preparation
- Take firstly, in a small blender take ¼ cup dry coconut
- Take add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel,
- Take And 2 tsp sesame and 1 tsp poppy seeds
- Prepare further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing,
- Take 1/2 tsp aamchur, 2 tsp sugar and ½ tsp salt
- Get blend to slightly coarse powder without adding any water
- Prepare keep aside
- Prepare PREPARING BHAKARWADI:
- Take firstly,knead the dough slightly and pinch a large ball of dough
- Make ready flatten them as you do with chapati ball
- Make ready now grease the rolling base and rolling pin with oil
- Prepare roll them into round / square shape making slightly thick
- Prepare than chapati
- Make ready further spread a tsp of tamarind chutney leaving the sides
- Take now grease water on sides to seal the ends while rolling
- Take slowly roll the dough very tightly, making sure there are no gap
- Take else while deep frying, bhakarwadi will fall apart
- Prepare further, cut the roll to 2 cm long or as desired
- Make ready press & flatten slightly this helps layers & msala to be intract
- Make ready heat the oil on medium heat, and deep fry the rolls on low flame
- Make ready stir occasionally till they turn golden brown and crisp
- Prepare drain the bhakarwadi on kitchen towel to remove excess oil
- Prepare finally, serve bhakarwadi with masala tea
- Take store in airtight container once cooled completely for a month
Bhakarwadi has a good shelf life, can be stored at room temperatures for weeks, these savoury snacks are a good travel companion to munch on, and go well with Indian masala tea (chai). Bhakarwadi is a traditional Gujarati & Maharashtrian spicy tea time snack, which was first introduced from the Indian state of Gujarat. This all-time favorite Maharashtrian dry snack 'Bhakarwadi' is a deep-fried swiss roll made of spiced all-purpose flour (maida) which is filled with a tangy, spicy and sweet nutty filling. maharashtrian bhakarwadi recipe/bakarwadi(diwali recipe) This maharashtrian bhakarwadi recipe has a mixed collection of "tangy,spicy and sweetly inside's"!!with crispy outer roll. I usually buy here and give my daughter as she love these bakarwadi's so much.
Instructions to make Maharashtrian Bhakarwadi:
- Firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
- Add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
- Now pour 2 tbsp hot oil and mix well
- Crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
- Add water as required and knead to a smooth and tight dough.
- Grease the dough with a tsp of oil. cover and rest for 20 minutes.
- Firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
- Add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds
- Further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
- Blend to slightly coarse powder without adding any water. keep aside.
- Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
- Now grease the rolling base and rolling pin with oil.
- Roll them into round / square shape making slightly thick than chapati.
- Further spread a tsp of tamarind chutney leaving the sides. it helps to hold masala intact and also gives sweet and sour flavour.
- Spread the prepared masala stuffing leaving the sides.
- Now grease water on sides to seal the ends while rolling.
- Slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
- Further, cut the roll to 2 cm long or as desired
- Press and flatten slightly. this helps layers and masala to be intact.
- Heat the oil on medium heat, and deep fry the rolls on low flame.
- Stir occasionally till they turn golden brown and crisp.
- Drain the bhakarwadi on kitchen towel to remove excess oil.
- Finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.
Bhakarwadi is a beloved Maharashtrian snack, but its origins lie in Gujarat — it is a popular addition on the Farsan menu, adding crunch and a warming, spicy-sweetness to the menu. A visit to Jagdish Farsan, in on New VIP Road in Vadodara, will convince you of the snack's popularity. Bakarwadi is a traditional snack recipe. This is Pune, Maharashtra special recipe. Different spices are stuffed, rolled and fried.
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