• Amita Garg

Baked Bhakarwadi

A sweet and spicy Maharashtrian snack. It is a healthy version of bhakarwadi. I have baked these instead of deep frying. Enjoy your favorite tea time snack in our baked version. Ingredients For dough- Maida- 1 cup Gram Flour- 1 cup Salt to taste Turmeric powder- 3/4 teaspoon Red chili powder-2 tsp Oil 2 tablespoon + deep frying Hing-1 pinch For stuffing- Poppy seeds (khuskhus/posta) 1/4 cup Sesame seeds (til) 1/4 cup Dry coconut - grated 1/2 cup Ginger chopped -1 tablespoon Green chilies chopped 3 Coriander powder -1/2 tablespoon Cumin powder -1/2 tablespoon Asafetida -1/4 teaspoon Fresh coriander leaves chopped- 2 tablespoons Amchur Powder- 1 tsp. Garam masala- 1/2 tsp. Sauf -1 tsp. How to Make- 1. In a bowl mix maida, gram flour and salt, add turmeric powder, red chili powder, heeng and oil. Add sufficient water to make stiff dough. Cover with a damp cloth and rest for 15 minutes. 2. Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chilies, coriander powder, cumin powder, red chilly powder, turmeric. 3. Add roasted spices and mix well. Add asafetida, chopped coriander leaves and salt. Mix well. 4. Divide the dough into eight equal portions. Roll out thinly. Brush some oil on the surface and spread a portion of the stuffing mixture. Roll tightly and press well. 5. cut into half inch sized pieces. 6. Arrange the filled Bhakarwadi on a baking tray lined with wax paper. Bake the Bhakarwadi for about 30 to 35 minutes or until brown and crispy or deep-fry on medium heat till golden brown and crispy. You can store them in an airtight container for a couple of days.

Step By Step recipe of Baked Bhakarwadi-

In a bowl mix maida, gram flour and salt, add turmeric powder, red chili powder, heeng and oil. Add sufficient water to make stiff dough. Cover with a damp cloth and rest for 15 minutes. Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chilies, coriander powder, cumin powder, red chilly powder, turmeric. Add roasted spices and mix well. Add asafetida, chopped coriander leaves and salt. Mix well.

Divide the dough into eight equal portions. Roll out thinly. Brush some oil on the surface and spread a portion of the stuffing mixture. Roll tightly and press well.

cut into half inch sized pieces. Arrange the filled Bhakarwadi on a baking tray lined with wax paper. Bake the Bhakarwadi for about 30 to 35 minutes or until brown and crispy or deep-fry on medium heat till golden brown and crispy.

You can store them in an airtight container for a couple of days.






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