Mini Bhakarwadi video by Tarla Dalal Video by Tarla Dalal
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Mini Bhakarwadi Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
40 Mins
Total Time
55 Mins
Makes
8.00 servings
Ingredients
For The Dough
1 cup plain flour (maida)
1/2 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1 1/2 tbsp oil
oil for kneading
For The Masala
1/2 cup grated dry coconut (kopra)
1/4 cup sesame seeds (til)
2 tbsp poppy seeds (khus-khus)
1/2 tbsp coriander (dhania) powder
1/2 tbsp cumin seeds (jeera) powder
1 tbsp coarsely powdered fennel seeds (saunf)
1 tsp grated ginger (adrak)
2 tbsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 tsp dried mango powder (amchur)
1/4 tsp asafoetida (hing)
1 tbsp sugar
salt to taste
1 tbsp besan (Bengal gram flour)
Other Ingredients For Mini Bhakarwadi
oil for deep-frying
Method
For the dough
- Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water.
- Knead well using a little oil.
- Cover with a lid and keep aside.
For the masala
- Heat a broad non-stick pan, add the dry coconut and dry roast on a medium flame for 1 to 2 minutes or till the coconut turns light brown in colour. Remove it in a deep bowl and keep aside.
- Add the sesame seeds into the same pan and dry roast on a medium flame for 1 to 2 minutes or till it turns light brown in colour. Remove it in the bowl containing roasted dry coconut and keep aside.
- Add the poppy seeds into the same pan and dry roast on a medium flame for 30 seconds or till they turn light brown in colour. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
- Add all the remaining ingredients, except the besan, and mix well.
- Blend it in a mixer to a coarse powder.
- Add the besan and mix well. Keep aside.
How to proceed
- To make mini bhakarwadi, divide the dough and masala into 8 equal portions.
- Roll out one portion of the dough into 150 mm. (6”) diameter circle without using any flour for rolling.
- Place a portion of the masala over it and pat it lightly while leaving a little space at the circumference. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
- Spread a little water at the circumference of the dough circle which doesn’t have any masala.
- Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously.
- Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
- Trim a small portion from both the sides of the cylindrical roll and discard them.
- Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.
- Press each rolled bhakarwadi in a slanting manner using your palm.
- Heat the oil in deep non-stick kadhai and deep-fry all the bhakarwadis on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.
- Repeat steps 2 to 10 to make more bhakarwadis
- Cool completely and serve or store the mini bhakarwadi in an air-tight container.
See step by step images of Mini Bhakarwadi
