INGREDIENTS: For Dough: • 1 Cup maida / plain flour • 2 tbsp besan / gram flour • ¼ tsp turmeric• Pinch hing / asafoetida • ½ tsp salt • 2 tbsp PUVI Cold Pressed Sesame Oil, hot • Water for kneading
For Masala Powder: • ¼ Cup dry coconut, sliced • 1 tsp cumin / jeera • 1 tsp coriander seeds • 1 tsp fennel / saunf • 2 tsp sesame / til • 1 tsp poppy seeds / khus khus • ¼ tsp turmeric • 1 tsp kashmiri red chilli powder • Pinch hing / asafoetida • ½ tsp amchur / dry mango powder • 2 tsp sugar • ½ tsp salt
Other Ingredients: • 2 tsp tamarind chutney • Water, for greasing • PUVI Cold Pressed Sesame Oil, for frying
PREPARATION: Dough Preparation: • 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 PUVI Cold Pressed Sesame 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.
Masala Stuffing Preparation: • 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 amchur, 2 tsp sugar and ½ tsp salt. • Blend to slightly coarse powder without adding any water. Keep aside.
Preparing Bhakarwadi: • Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati balls. • Now grease the rolling base and rolling pin with PUVI Cold Pressed Sesame Oil. • Roll them into a round / square shape making them slightly thicker than chapati. • Further spread a tsp of tamarind chutney leaving the sides. • 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 a kitchen towel to remove excess oil. • Finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.