Potato Bhakarwadi by Tarla Dalal

Potato Bhakarwadi by Tarla Dalal

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The famous Maharashtrian savoury snack takes on a new dimension in this innovative recipe.


Recipe Description for Potato Bhakarwadi

Preparation Time: 
Cooking Time: 
Makes 48 bhakarwadis.
Show me for bhakarwadis.


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 mashed potatoes
1/2 tbsp cornflour
salt to taste

To Be Mixed Into A Coconut Mixture
1/2 cup grated coconut
1/2 tsp garam masala
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


For the dough

  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.

How to proceed

  1. Divide the dough, potato mixture and coconut mixture into 4 equal portions.
  2. Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.
  3. 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.
  4. Sprinkle 1 portion of the coconut mixture evenly over it and roll it up tightly.
  5. Seal the edges with a little water.
  6. Repeat steps 2 to 5 to make 3 more rolls.
  7. 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.
  8. Cool slightly and cut each roll into 12 equal slices.
  9. Serve immediately.

See step by step images of Potato Bhakarwadi Recipe

RECIPE SOURCE : Indian CookingBuy this cookbook

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