For dough making
- Mandia(Ragi / Fingermillet) powder-1 cup
- Maida / plain flour-1 cup
- Besan-3 tbsp
- Salt-as required
- Hot oil-3 tbsp
- Water -for kneading
- Dry coconut-¼ cup
- Cumin / jeera-1 tsp
- Coriander seeds–1 tsp
- Turmeric powder-¼ tsp
- Sesame / Til-2 tsp
- Fennel / saunf-1 tsp
- Hing / asafetida – pinch
- Red chilli powder-1 tsp
- Sugar-2 tsp
- Garam masala powder- 1 tbsp
- Salt- as required
- Aamchur / dry mango powder-½ tsp
- Tamarind chutney -2 tsp
- Oil-for frying
- Take a plate/ bowl, mix Mandia (Ragi/Fingermillet) powder,, Maida / plain flour, salt and besan,, sieve them to remove any husk or other impurities .
- Take a pan and heat oil till it becomes light hot.
- Pour the light hot oil into the mix flour and mix well.
- Crumble and mix well making sure the flour is moist and holds shape when pressed between fists.
- Add water as required and knead to a smooth and tight dough.
- Cover the dough , keep it for rest for around 25 to 30 minutes.
STUFFING / MASALA PREPARATION:
- Firstly, in a small blender take dry coconut. (you can also use fresh coconut), cumin, coriander seeds, fennel and sesame seeds.
- Add turmeric powder, chilli powder, hing, aamchur powder, sugar ,garam masala and salt.
- Blend to slightly roughpowder without adding any water and keep aside.
- Again knead the dough slightly and prepare small size ball as you do for chapatis.
- Flatten them as you do with chapati ball.
- Roll them into round / square shape making slightly thick than chapati.
- Further spread tamarind chutney leaving the sides.
- Spread the prepared masala stuffing leaving the sides.
- Now grease water on sides to seal the ends while rolling.
- Slowly roll the dough very tightly, making sure there are no gaps (else while deep frying, bhakarwadi will fall apart).
- Further, cut the roll as desired size.Press and flatten slightly. this helps layers and masala to be intact.
- Heat the oil on medium heat, and deep fry the rolls on low flame.
- Stir infrequently till they turn crisp.
- Drain the bhakarwadi on kitchen towel/ tissue paper to remove excess oil.
- Finally, bhakarwadiis ready to serve with tea or u can store in an airtight container once cooled completely for a month.
(Bhakarwadi is mainly an ultra-popular deep fried snack recipe made with plain flour and dry spices. It is famous Marathi and Gujarati food served as an evening snack with other popular sweets& with a cup of tea. Bhakarwadiis very common across India and made for different purpose with many ingredients)
Prepared by: Sabnam Aferin
You can reach her at [email protected]