Mandia(Ragi / Finger millet) Bhakarwadi

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    Ingredients

    For dough making

    1. Mandia(Ragi / Fingermillet) powder-1 cup
    2. Maida / plain flour-1 cup
    3. Besan-3 tbsp 
    4. Salt-as required
    5. Hot oil-3 tbsp
    6. Water -for kneading

    For STUFFING

    1. Dry coconut-¼ cup
    2. Cumin / jeera-1 tsp 
    3. Coriander seeds–1 tsp 
    4. Turmeric powder-¼ tsp
    5. Sesame / Til-2 tsp 
    6. Fennel / saunf-1 tsp 
    7. Hing / asafetida – pinch 
    8. Red chilli powder-1 tsp 
    9. Sugar-2 tsp 
    10. Garam masala powder- 1 tbsp
    11. Salt- as required
    12. Aamchur / dry mango powder-½ tsp 
    13. Tamarind chutney -2 tsp
    1. Oil-for frying

    Dough preparation

    • 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.

    BHAKARWADI PREPARING

    • 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

    Cuttack, Odisha

    You can reach her at [email protected]