Bhakarwadi…..

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Bhakarwadi happens to be one of my favorite dry snack which is full of sweet, spicy and salty flavor . All these flavors are mixed in one roll with a crunchy outer flour crust. It is an ideal snack which would stay fresh for a long time if stored in an air fried container . Today I bring to you the bake version of this savory snack .. I especially like the baked version as it is much healthier and not oily …
Today I am Bringing this savory snack to Culinary Hoppers …..

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Ingredients

For The Crust
Besan / Gram flour 1 cup
Whole Wheat Flour / Gehu Ka Atta 1/2 cup
1 tsp red. Chili powder
A pinch hing / Asafoetida
Oil 5 TBS
Salt as per taste

Sieve the besan, flour,oil , chili powder, Asafoetida and salt together in a bowl.
Knead into a stiff dough using little water. Cover and Keep aside.

For The Filling
2 Tbs dry roasted sesame seeds/ Til
1 Tbs dry roasted poppy seeds / khuskhus
1 Tbs dry roasted gram flour / besan
1/2 cup dry coconut flakes
1 Tbs grated ginger
1 Tbs finely chopped green chilies
2 Tbs sugar
1/4 cup tamarind / imli Paste
1/4 tsp asafetida / hing
2 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
1/4 cup fresh coriander leaves finely chopped

Mix all the Ingredients under filling in a bowl.
Divide the stuffing into equal portions and keep aside.

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TO ASSEMBLE
PRE HEAT THE OVEN AT 175 C OR 380 F ..

1.Divide the dough into equal portions and roll out each portion into circle for 2″ diameter.
2.Place a portion of the stuffing, spread evenly, and roll out like a cylinder.
3.Cut into about 1″ bite size pieces.
4.Make more Bhakarwadi using all the stuffing and dough
5.Arrange all the bhakarwadi in a baking tray and bake for 35-40 minutes in a pre heated Oven till they turn golden brown and crisp.
6.Serve hot or store in an air-tight container.

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For The Fried Version
Arrange all the rolled dough with the filling in a plate and steam for 20 minutes.
Cool and cut them into 1 inch round discs.
Deep fry in hot oil till brown and crisp.
Remove bhakarwadi from oil and store in an airtight container.

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Here are  the links to   more dry snacks from other Culinary hopper members ..  Do check them out…

1. Sonal’s Chivda

https://simplyvegetarian777.wordpress.com/2015/09/10/chivda-an-indian-party-mix-blog-hop/

2.Parvathy’s Vettu Cake
https://crackleandtemper.wordpress.com/2015/09/10/vettu-cake-kerala-fried-tea-cake/

3. Padma’s Chakkalu & Spicy Shankarpali
http://www.masalakorb.com/chakkalu-savoury-rice-crackers/
http://www.masalakorb.com/spicy-shankarpali-or-spicy-diamond-cuts/

4. Anu’s Kodubale

http://easybitesonline.com/roasted-red-rice-flour-kodubale-baked-and-fried-versions/

5. Shubha’s Potato Muruku and Bhakarwadi

http://www.shubhaskitchen.com/2015/09/potato-murukku-chaklis.html

http://www.shubhaskitchen.com/2015/09/bhakarwadi.html

6. Swati’s Bajra Mint Mathris

http://www.letscookhealthytonight.com/bajra-mint-mathris-pearl-millet-crackers/

7. Vani’s Garlic Sev
http://marudhuskitchen.com/www/how-to-make-garlic-sev-karasev-recipe/

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19 comments

  1. Shailja, this is an absolute favorite! What temperature do you bake it at? Drooling, drooling…..drooling all over the keyboard:)

  2. Awesome bhakarwadi shailaja. I love bhakarawadis so much, these cute little pies fascinate me a lot. Whenever I feel eating snacks i just pick a bag of these from any store. After seeing the recipe, i will try this in home for sure.

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