A Flat Dish For Kneading The Dough, Deep Frying Pan, Bowl And A Wooden Base And A Rolling Pin.
- Gram flour: 240 gms
- Wheat flour: 120 gms
- Fresh coconut: 100 gms, grated
- Poppy seeds: 60 gms
- Sesame seeds: 60 gms
- Curry powder: as per taste
- Tamarind: a lemon sized ball, washed and soaked in water
- Sugar: 1 tsp
- Oil: for deep frying
- Coriander leaves: 1 cup, finely chopped
- Salt: as per taste
Preparation Method for Bhakarwadi Recipe
Maharastrian cuisine boasts of a range of snacks and other nibbles and teatime dishes that are a culinary delight and unique to that culture.
Bhakarwadi is a gram and wheat flour preparation, stuffed with a tasty masala and deep fried. Bhakarwadi can be stored for a number of days and is a tea time snack.
- Sieve together the gram and wheat flour.
- Make a well in the centre and add salt and some oil.
- Add little water and knead to firm dough.
- Cover with a damp cloth and keep aside.
- In a pan, dry roast separately, poppy seeds, sesame seeds, coconut and grind to a fine powder.
- Add sugar, salt, curry powder and chopped coriander leaves to the ground masala.
- Add tamarind paste, and mix well.
- This is the Bhakarwadi filling.
- Knead the dough till smooth and divide into small portions.
- Roll out one portion and spread out the filling over it.
- Roll back into a cylindrical shape, seal edges with water and cut into two inch long pieces.
- Heat oil in a deep frying pan and fry the Bhakarwadi till golden brown.
- Remove and when cooled store in to airtight containers.