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50g - finely grated
200g - chopped
- a few
powder, Amchur powder,
as per your taste (Take amchur and
in the proportion 1:2)
Oil - As per need
For the cover:
Maida, salt, oil and water - as per need
How to Make Sambharwadi
Mix maida with salt and oil and knead the dough in water. You need to do this 1/2 hour prior to the preparation of sambharwadi.
Roast the peanuts, remove the skin and crush it to a coarse powder. (Please do not make a fine powder).
Heat some oil, add the cumin seeds and let them splutter.
Then, add the grated coconut and roast for 1 or 2 minutes. See to it that the coconut does not turn brown.
Then, add salt, red chilli powder, amchur powder, sugar and mix well and let the masalas be roasted. Then, add the peanut powder.
Add the finely chopped cilantro and mix well and roast for 2 minutes. The filling is ready.
The final assembly:
Start heating the oil to deep fry.
Take a small portion of the dough and roll it in the shape of a chapati.
Cut the curved edges to make it square shaped.
Place the filling on it and cover in the form of a roll. Join the edges well.
Now, put this in the hot oil and fry till golden brown.
Serve sambharwadi hot with green chutney or green chillies.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.