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Bhakarwadi

Recipe by
Total Time:
15-30 minutes
Serves:10
Rated 3.5 based on 100 votes
3.5
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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Rate This Recipe
3.5

Ingredients

  • For the dough:
  • 3 cups - plain flour (maida)
  • 1/2 cup - gram flour (besan)
  • 1.5 tbsp - oil
  • salt to taste
  • For filling:
  • 1 tbsp - gram flour
  • 1 tsp - each sesame and Khus Khus seeds
  • 1 tsp - ginger, grated
  • 1 tsp - garlic, grated
  • 1.5 tsp - Sugar
  • 3 tsp - Red Chilli powder
  • 1/4 tsp - Garam Masala
  • salt to taste
  • 1 tsp - Coriander seeds crushed coarsely
  • 1/2 tsp - fennel seeds, crushed coarsely
  • 1 tbsp - dried coconut, grated
  • 1/2 cup - fine sev (used in bhel)
  • oil to deep fry

How to Make

  • For the dough:
  • Mix flours, salt and oil well with fingers.
  • When crumbly, add a little water and knead to a smooth dough.
  • Cover with a moist cloth.
  • For filling:
  • Roast sesame and khuskhus seeds lightly.
  • Crush and add fennel and coriander seeds.
  • Heat oil, add cumin seeds and allow to splutter.
  • Add ginger and garlic, fry for a few seconds.
  • Add all the other crushed seeds. Stir.
  • Add coconut, sev, masalas, salt, sugar, and flour.
  • Mix well and keep aside.
  • To proceed:
  • Take a small ball of dough, roll into a thin chapatti. Use dry flour to help rolling.
  • Spread filling thinly all over the chapatti.
  • Make a tight roll and press down the edges.
  • Cut into 1 inch pieces and deep fry in hot oil.
  • Fry till golden brown. Drain and cool well before storing in airtight containers.