These bhakarwadis can be prepared easily and during anytime of the day desired. They are the good option for light hunger.
Ingredients for Bhakarwadi Recipe
- Refined flour- 1 cup (125 gms)
- Chickpea flour- 2 tbsp (20 gms)
- Sweet tamarind chutney- 2 tbsp
- Dessicated coconut- 1 tbsp
- Poppy seeds- 1 tbsp
- Sesame seeds- 1 tbsp
- Sugar- 2 tbsp
- Coriander powder- 1 tsp
- Fennel powder-
- Red chilli powder- ½ tsp
- Cumin seeds- ½ tsp
- Turmeric powder- ¼ tsp
- Ginger powder- ¼ tsp
- Garam masala- ¼ tsp
- Salt- ¾ tsp
- Carom seeds- ⅛ tsp
- Oil- for frying and 2 tbsp
How to make Bhakarwadi Recipe
Take the refined flour in a vessel and add 2 tbsp of oil, ⅛ carom seeds, ¼ tsp of salt and 2 tbsp of chickpea flour. Prepare a tight dough using the water. ¼ cup of water is required to prepare this amount of the dough. Cover the prepared dough and keep it aside to set for 15-20 minutes.
Add the sesame seeds, dessicated coconut, sugar, coriander powder, fennel powder, red chilli powder, ½ tsp of salt, turmeric powder, ginger powder, garam masala powder, in the grinder jar and grind them.
The dough is set and ready. Apply some oil on your palms, rub the dough between your palms and prepare the smooth dough out of it. Flatten the dough in the edges of 5 inch long and 5 inch wide, Divide the flatten dough in two equal parts. Put some tamarind chutney on this dough and spread evenly on both the parts. Leave the corners for sticking. Spread the 1 tsp masala mixture evenly on the dough and apply some water on the remaining corners. Roll the dough and stick it. Press and seal the opened corners.
Prepare the other portion in the same way. Cut the pieces in the size of ½ inches. Place the pieces on a tray. Keep the pieces aside uncover so that they become slightly humid for the half an hour and then fry them.
Preheat the oil in the wok and put 1 bhakarwadi in the wok to check the temperature of the heated oil. To fry the bhakarwadi moderately heated oil is required. Once, the bhakarwadi start producing bubbles that means it is frying properly.
Put the bhakarwadi in the oil according to the capacity of the wok and fry them until they are golden brown in colour. Remove the fried bhakarwadi and fry the remaining bhakarwadi in the same way.
Tasty crispy bhakarwadis are ready, you can prepare 35-40 bhakarwadi out of the prepared dough. Store the bhakarwadi in the air-tight container and you can consume the, for the period of 2-3 months.
You can serve them with the varieties of the dip like tamarind chutney and green coriander dip or with the tea as the snacks.
Knead the dough tight only for the bhakarwadi.
Leave the corners while applying the masala mixture on the dough.
Leave the dough uncover for 1-2 hours after rolling them.
Use the remaining masala mixture for the gravy of the curry.
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