Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, maharashtrian bhakarwadi. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Maharashtrian Bhakarwadi is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Maharashtrian Bhakarwadi is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook maharashtrian bhakarwadi using 58 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Maharashtrian Bhakarwadi:
- Take FOR DOUGH:
- Take 1 cup maida / plain flour
- Prepare 2 tbsp besan / gram flour
- Get 1/4 tsp turmeric
- Prepare pinch hing / asafoetida
- Prepare 1/2 tsp salt
- Prepare 2 tbsp oil, hot
- Prepare water for kneading
- Prepare for masala powder
- Get 1/4 cup dry coconut, sliced
- Make ready 1 tsp cumin / jeera
- Prepare 1 tsp coriander seeds
- Prepare 1 tsp fennel / saunf
- Make ready 2 tsp sesame / til
- Prepare 1 tsp poppy seeds / khus khus
- Prepare 1/4 tsp turmeric
- Take 1 tsp kashmiri red chilli powder
- Prepare pinch hing / asafoetida
- Make ready 1/2 tsp aamchur / dry mango powder
- Prepare 2 tsp sugar
- Prepare 1/2 tsp salt
- Prepare other ingredients
- Get 2 tsp tamarind chutney
- Get water, for greasing
- Prepare oil, for frying
- Prepare instructions dough preparation
- Get firstly, in a large bowl take 1 cup maida and 2 tbsp besan
- Get add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well
- Prepare now pour 2 tbsp hot oil and mix well
- Take crumble and mix well making sure the flour is moist
- Take and holds shape when pressed between fist
- Make ready add water as required and knead to a smooth and tight dough
- Prepare grease the dough with a tsp of oil. cover and rest for 20 minute
- Make ready masala stuffing preparation
- Get firstly, in a small blender take ¼ cup dry coconut
- Prepare add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel,
- Prepare And 2 tsp sesame and 1 tsp poppy seeds
- Get further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing,
- Get 1/2 tsp aamchur, 2 tsp sugar and ½ tsp salt
- Take blend to slightly coarse powder without adding any water
- Take keep aside
- Make ready PREPARING BHAKARWADI:
- Prepare firstly,knead the dough slightly and pinch a large ball of dough
- Get flatten them as you do with chapati ball
- Make ready now grease the rolling base and rolling pin with oil
- Make ready roll them into round / square shape making slightly thick
- Prepare than chapati
- Get further spread a tsp of tamarind chutney leaving the sides
- Make ready now grease water on sides to seal the ends while rolling
- Get slowly roll the dough very tightly, making sure there are no gap
- Get else while deep frying, bhakarwadi will fall apart
- Make ready further, cut the roll to 2 cm long or as desired
- Prepare press & flatten slightly this helps layers & msala to be intract
- Prepare heat the oil on medium heat, and deep fry the rolls on low flame
- Take stir occasionally till they turn golden brown and crisp
- Take drain the bhakarwadi on kitchen towel to remove excess oil
- Take finally, serve bhakarwadi with masala tea
- Take store in airtight container once cooled completely for a month
Steps to make Maharashtrian Bhakarwadi:
- Firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
- Add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
- Now pour 2 tbsp hot oil and mix well
- Crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
- Add water as required and knead to a smooth and tight dough.
- Grease the dough with a tsp of oil. cover and rest for 20 minutes.
- Firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
- Add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds
- Further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
- Blend to slightly coarse powder without adding any water. keep aside.
- Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
- Now grease the rolling base and rolling pin with oil.
- Roll them into round / square shape making slightly thick than chapati.
- Further spread a tsp of tamarind chutney leaving the sides. it helps to hold masala intact and also gives sweet and sour flavour.
- Spread the prepared masala stuffing leaving the sides.
- Now grease water on sides to seal the ends while rolling.
- Slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
- Further, cut the roll to 2 cm long or as desired
- Press and flatten slightly. this helps layers and masala to be intact.
- Heat the oil on medium heat, and deep fry the rolls on low flame.
- Stir occasionally till they turn golden brown and crisp.
- Drain the bhakarwadi on kitchen towel to remove excess oil.
- Finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.
So that is going to wrap this up with this special food maharashtrian bhakarwadi recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
