Maharashtrian Bhakarwadi Recipe

If you are reading my blog regularly, you might know that I am doing a month long blogging marathon along with my friends with one theme a week. For this week, the theme is Indian states and I am doing savoury snacks for six states this week. After doing pakoras and vadas, here comes a famous Maharashtrian snack, Bakhrawadi. I love bakhrawadis and when I visited Shirdi once, I bought it in a snack shop and loved it. Ever since, I wanted to try it at home but lazy me, thought it to be an elaborate task and kept postponing. Bakhrawadis are made with besan and maida and has a savoury filling. The dough is rolled, filling applied and the dough is made into a log. Then it is cut into slices and deep fried. It reminded me of the preparation of madatha kaja, only difference is, kaja is a sweet and bhakrawadi is savoury.

Though the work seems elaborate, it was quite easy to make. I made this batch within 30 minutes from start to finish. To make it perfect crispy bhakrawadis, the flame needs to be medium or low. Hot oil will turn the skin brown but still the inside will not be cooked. I loved the mix of spices for the filling. But next time I will be adding more chilly to make it spicier.

Recipe Source: Nisha Madhulika

Makes -4 dozens

Ingredients:

For The Dough:

Maida/ Flour-1 cup

Besan-1 cup

Salt-to taste

Turmeric Powder-1/4 tsp

Oil-1/4 cup

Ajwain Seeds-1 tsp

For The Filling:

Oil-1 tbs

Lemon Juice-1 tbs

Grated Coconut-1 tbs

Poppy Seeds-1/2 tbs

Ginger Powder-1/2 tsp

Red Chilly Powder-1/2 tsp

Cumin Powder-1/2 tsp

Coriander Powder-1/2 tsp

Salt-3/4 tsp

Sugar-2 tsp

Oil For Deep Frying

Procedure:

For The Dough:

In a bowl mix together maida, besan, ajwain, turmeric and salt.

Add oil and rub until it becomes a crumbly dough.

Add enough water to make a soft pliable dough.

Cover and set aside for 30 minutes.

For The Filling:

In a bowl mix all the filling ingredients together.

Divide into four equal portions and set aside.

Preparing The Bhakrawadis:

Heat oil in a deep frying pan.

Divide the dough into four equal portions.

Roll each portion into a disc.

Apply one portion of the filling evenly on the disc.

Apply water a;long the sides of the disc.

Roll it into a tight log. Make sure the edges stick well.

With a knife cut the log into 1/2″ slices.

Deep fry the slices in medium flame or low flame until golden brown.

Drain oil and transfer to a plate.

Once cool store in airtight jar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Bhakrawadi Recipe

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Ingredients

  

For The Dough

• Maida/ Flour-1 cup
• Besan-1 cup
• Salt-to taste
• Turmeric Powder-1/4 tsp
• Oil-1/4 cup
• Ajwain Seeds-1 tsp

For The Filling

• Oil-1 tbs
• Lemon Juice-1 tbs
• Grated Coconut-1 tbs
• Poppy Seeds-1/2 tbs
• Ginger Powder-1/2 tsp
• Red Chilly Powder-1/2 tsp
• Cumin Powder-1/2 tsp
• Coriander Powder-1/2 tsp
• Salt-3/4 tsp
• Sugar-2 tsp
• Oil For Deep Frying

Instructions

 

For The Dough

• In a bowl mix together maida, besan, ajwain, turmeric and salt.
• Add oil and rub until it becomes a crumbly dough.
• Add enough water to make a soft pliable dough.
• Cover and set aside for 30 minutes.

For The Filling

• In a bowl mix all the filling ingredients together.
• Divide into four equal portions and set aside.

Preparing The Bhakrawadis

• Heat oil in a deep frying pan.
• Divide the dough into four equal portions.
• Roll each portion into a disc.
• Apply one portion of the filling evenly on the disc.
• Apply water a;long the sides of the disc.
• Roll it into a tight log. Make sure the edges stick well.
• With a knife cut the log into 1/2" slices.
• Deep fry the slices in medium flame or low flame until golden brown.
• Drain oil and transfer to a plate.
• Once cool store in airtight jar.