Bhakarwadi is a popular Indian snack known for its savory and spicy flavors. It's made from a gram flour (besan) dough stuffed with a flavorful filling and then deep-fried to crispy perfection. A step-by-step guide on how to make bhakarwadi:
Ingredients:
For the Dough:
- 1 cup gram flour (besan)
- 2 tablespoons semolina (sooji)
- 2 tablespoons oil
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- Water (as needed)
For the Filling:
- 1/2 cup desiccated coconut
- 1/2 cup roasted and crushed sesame seeds
- 2 tablespoons poppy seeds (khus khus)
- 2 tablespoons powdered sugar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds (saunf)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Salt to tast
- Oil for deep frying
Instructions:
Prepare the Dough:
1. Mix Dry Ingredients:
- In a mixing bowl, combine the gram flour (besan), semolina (sooji), asafoetida (hing), turmeric powder, red chili powder, and salt.
2. Add Oil:
- Add 2 tablespoons of oil to the dry ingredients and mix well.
3. Form a Dough:
- Gradually add water, a little at a time, and knead the mixture into a smooth and firm dough. The dough should not be too soft or too hard.
Prepare the Filling:
4. Toast Ingredients:
- In a separate pan, dry roast the desiccated coconut, roasted and crushed sesame seeds, and poppy seeds (khus khus) until they turn aromatic and slightly browned. This takes about 2-3 minutes on low heat.
5. Add Spices and Sugar:
- Add the powdered sugar, cumin seeds, fennel seeds (saunf), garam masala, ground coriander, ground cumin, ground cinnamon, and salt to the toasted ingredients. Mix well and set the filling aside to cool.
Make Bhakarwadi:
6. Roll Out Dough:
- Divide the prepared dough into small, equal-sized portions. Roll each portion into a smooth ball.
7. Roll Out a Portion:
- Take one dough ball and roll it out into a thin, rectangular sheet. Dust the rolling pin and work surface with a little dry flour to prevent sticking.
8. Apply the Filling:
- Spread a thin layer of the prepared filling evenly over the rolled-out dough.
9. Roll It Up:
- Carefully roll up the dough tightly with the filling, similar to a Swiss roll or pinwheel.
10. Cut into Slices:
- Use a sharp knife to slice the rolled dough into small, bite-sized pieces.
11. Repeat:
- Repeat the process with the remaining dough balls, filling, and slices.
12. Heat Oil:
- Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
13. Fry Bhakarwadi:
- Carefully slide the sliced bhakarwadi pieces into the hot oil.
14. Fry Until Golden:
- Fry them until they turn golden brown and crispy. It may take about 5-6 minutes per batch.
15. Drain and Cool:
- Using a slotted spoon, remove the fried bhakarwadi from the oil and place them on a plate lined with paper towels to remove excess oil.
16. Repeat:
- Fry the remaining bhakarwadi slices in batches.
Once your bhakarwadi is cool, store it in an airtight container. Enjoy this crunchy and spicy snack with a cup of tea!