Bhakarwadi Recipe

VideoVideo SpicySpicy Served HotServed Hot VegetarianVegetarian
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Listed in : Vegetarian Snacks , Vegetarian Fast Foods , Vegetarian Breakfast

Servings: 4 Preparation time:
Ingredients:
  • Plain Flour, Maida, Refined flour 1cup of maida
  • Bengalgram Flour, Chickpea Flour, Besan, Gram flour, Black Bengal Gram, Bengal gram dhal 1 cup of besan flour
  • Salt, Common Salt, Rock Salt, Table Salt 1/4tsp salt
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/4tsp turmeric powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/2tsp red chili powder
  • 1/4tsp azwain
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water
  • Canola Oil, Vegetable Oil, Cooking Oil for fry
  • For stuffing:
  • Poppy Seed, Khus Khus ¼ cup of poppy seeds
  • Til Sesame Seed, Gingelly ¼ cup of sesame seeds
  • Coconut , Raw, Fresh ½ cup of coconut (powder)
  • Salt, Common Salt, Rock Salt, Table Salt 1/2tsp salt
  • Brown Sugar, 2tsp sugar
  • Cumin Powder, Jeera Powder, NITU DIDIs cumin powder 2tsp cumin powder
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 2tsp coriander powder
  • Ginger Root, Raw, Fresh Ginger 1 piece of ginger
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli 3 green chilies
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida Pd 1/4tsp of hing
  • Lemon Juice, Raw, Lime Juice, Lemon Juice Lemon juice
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves

Instructions (Preparation Steps):

  • At first take the maida and besan flour in a bowl
  • Put salt, red chili powder, azwain and turmeric powder
  • Add 2tsp of oil in the mixture
  • Mix the ingredient well
  • Now pour water and mix them to make dough
  • Keep it for 10 minutes
  • Now start to ready the stuffing
  • Roast the poppy seeds for few minutes in a kadhai
  • Now remove it and keep it in a bowl
  • Put the sesame seeds and roast now
  • It will become in brown color
  • Remove it now and keep it with the roasted poppy seeds
  • Now put the coconut powder and dry roast it in a slow flame
  • When the color starts to change remove it and keep in the same bowl of poppy seeds and sesame seeds
  • Add salt and sugar to roasted poppy seeds, sesame seeds and roasted coconut
  • Put coriander powder, cumin powder, hing, ginger, green chilies and coriander leaves in the mixture
  • Now grind them in grinder and make a powder
  • Stuffing is ready now
  • Now make some small ball with the dough (here 8)
  • Make them flat with your flat board
  • Pour few drops of lemon juice on the top of the roti and spread it
  • Now put some stuffing on the roti and spread it throughout the roti
  • Roll the roti with the stuffing now and stick both sides of it
  • Repeat the same process for the rest of the dough balls and stuffing
  • Now steam the rolled rotis for 10 minutes
  • Remove them and keep some time to cool down
  • Now cut them into small pieces
  • Deep fry the small pieces
  • Fry them still the color become golden
  • Bhakarwadi is ready to be served

Cook's Tip:
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
298 likes
When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut
107 likes
Add one teaspoon of lemon juice to each quart of water when cooking rice, this will keep rice fluffy.
15 likes
Store chili powder for longer By keeping a piece of asafoetida in the same container you can store chili powder for longer.
432 likes
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes before grinding in a mixie.
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