Potato Bhakarwadi Video by Tarla Dalal Video by Tarla Dalal
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Potato Bhakarwadi Recipe (Maharashtrian Bhakarwadi) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
48.00 bhakarwadis.
Ingredients
For The Dough
3/4 cup plain flour (maida)
1 tbsp ghee
salt to taste
To Be Mixed Into A Potato Mixture
1 cup boiled , peeled and boiled and mashed potatoes
1/2 tbsp cornflour
salt to taste
To Be Mixed Into A Coconut Mixture
1/2 cup grated coconut
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tbsp sesame seeds (til)
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
Method
For Potato Bhakarwadi
For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.
How to proceed
- Divide the dough, potato mixture and coconut mixture into 4 equal portions.
- Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.
- Place one portion of the potato mixture over the rolled circle and spread the potato mixture evenly all over it gently with help of a rolling pin.
- Sprinkle 1 portion of the coconut mixture evenly over it and roll it up tightly.
- Seal the edges with a little water.
- Repeat steps 2 to 5 to make 3 more rolls.
- Heat the oil in a deep non-stick kadhai and deep-fry 2 rolls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Cool slightly and cut each roll into 12 equal slices.
- Serve Potato Bhakarwadi immediately.
See step by step images of Potato Bhakarwadi
