Farali Bhakharwadi


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This is so tasty. It is also very inexpensive meal. . . Try it and you would definitely desire for more!

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Farali Bhakharwadi recipe - How to make Farali Bhakharwadi

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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To Be Blended Into A Chutney
50 gms peanuts
2 tsp poppy seeds (khus-khus)
1 tsp ginger (adrak)
1 tsp green chillies
1 stick cinnamon (dalchini)
2 to 3 cloves (laung / lavang)
1 tsp cumin seeds (jeera)
3 to 4 cardamoms
salt to taste

Other Ingredients
500 gms boiled potatoes
50 gms grated coconut
1 tsp ginger (adrak) paste
salt to taste
1 tsp green chilli paste
100 gms rajgira flour
lemon juice to taste
a pinch sugar
1 tbsp chopped coriander (dhania)
1 tsp sesame seeds (til)
oil for frying
  1. Mash the potatoes and add the salt, coriander, sesame seeds, sugar, lemon juice, ginger and green chillies paste and mix well.
  2. Divide the mixture into small equal sized balls and roll out into small rotis, using rajgira flour.
  3. Apply little prepared chutney to the potato roti and sprinkle coconut on top of the chutney.
  4. Then roll the potato roti and cut in to small pieces.
  5. Heat the oil in a kadhai, dip each piece in the rajigra flour and deep fry till they turn golden brown and crisp.
  6. Serve hot with curds.

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This recipe was contributed by vaishnavdhara on 30 Aug 2011

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