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Bhakarwadi is a traditional spicy maharastrian snack recipe which requires effort but can be stored for weeks and enjoyed with evening tea. The flour based round discs are stuffed with roasted poppy seeds, steamed and then finally deep fried to a crispy finish.

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Bhakarwadi recipe - How to make Bhakarwadi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Dough
2/3 cup besan (bengal gram flour)
1 1/2 cups plain flour (maida)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste

To Be Mixed Together For The Stuffing
1/2 tbsp cumin seeds (jeera) powder
1/2 tbsp coriander (dhania) powder
100 gms roasted poppy seeds (khus-khus)
200 gms grated coconut
3 green chillies
2 tsp chopped ginger (adrak)
1/4 cup chopped coriander (dhania)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
oil for deep frying
  1. Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
  2. Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside.
  3. Divide the stuffing into equal portions and keep aside.
  4. Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2" diameter.
  5. Place a portion if the stuffing and roll out like a cylinder.
  6. Make more such vadis using all the stuffing and dough.
  7. Arrange all the flutes in a plate and steam for 20 minutes.
  8. Cool and cut them into 2 cm round discs.
  9. Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
  10. Serve hot or store in an air-tight container.

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This recipe was contributed by mdaga on 21 Aug 2011

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 on 06 May 12 06:28 PM

this is a favorite of our family