Whole Wheat Flour



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 …..



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.



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.


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.


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

1. Sonal’s Chivda


2.Parvathy’s Vettu Cake

3. Padma’s Chakkalu & Spicy Shankarpali

4. Anu’s Kodubale


5. Shubha’s Potato Muruku and Bhakarwadi



6. Swati’s Bajra Mint Mathris


7. Vani’s Garlic Sev

Deconstructed Papdi Chaat ….DFT


Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, CLICK ON THE PICTURE ABOVE ….

To view more DFT recipes, CLICK HERE !

The Proud DFT Team brings Mother’s Day Special this time. How fun is that? Many of us are bringing Chaat or Indian Street Food from our morher’s delectable palate. Who says that Diabetics have to eat “No-Fun” food? Binge in and and Indulge. But hey…remember!! Portion Control is the key!

So Lets start making this famous Indian Papdi chaat Without wasting any time ….


For the Papdi Katoris
Whole wheat flour – 1 cup makes around 12 katoris ..
Carom seeds/Ajwain – 1/4 tsp optional
Oil – 2 tbsp
Salt – approx 1/2 tsp or too taste
Water for kneading the dough

Method :
1. Mix all the ingredients for the dough except water and rub thoroughly.
2. Now add water to form a dough ..
The kneading should be minimal and just enough to get the dough into a ball.
3.Wrap in cling film and chill for at least 20 minutes.
4.Preheat the oven to 200 degree C/ 420*F
5. Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough.
6.Place the rounds at the base of greased tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow katori shape.
7.Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes.
8.Remove in a plate and bring it t room temperature.

NOTE : katoris can be made up to 4-5 days in advance and can be stored in room temperature in an airtight container …

Moong Dal Pakodi / Yellow Split lentil fritters
Ingredients :
1 cup split yellow moong dal
1 finely chopped green chili
1 tsp grated ginger
Pinch each of hing and baking powder
salt to taste
few strings of chopped coriander
2 tsp oil

Wash and soak dal in water for 3-4 hours.
Grind dal finely in blender.
Add all the ingredients in the batter except oil.
Add water if batter is too thick otherwise vada will be hard.
Heat the paniyaram pan. Add tsp oil in paniyaram, when its hot add tsp of batter in each holes and cook until it leaves side.


For the spicy green mint and coriander chutney
1 cup chopped Coriander leaves
1/2 cup chopped mint leaves/pudina
2 green chili, chopped
2 tsp lemon juice
salt as per taste

Blend all the ingredients with very little water to a smooth paste.
keep aside.

For the sweet tamarind dates chutney:
½ cup tamarind/imli pulp
1/2 cup water
1/2 cup seedless dates
½ tsp dry ginger powder/saunth ( optional)
1 tsp cumin powder/jeera powder
1/2 cups water
Salt a pinch

Boil tamarind pulp and dates in water.
When dates become soft add the spice powders and salt.
Switch off the burner and let the mixture cool.
Grind the chutney mixture to a smooth paste. seive the chutney through a strainer. add more salt if needed.
If The chutney becomes too thick add some warm water to liquidize it.

For Papdi chaat
12 prepared Papdi Katoris
12 Moong dal Pakodis
1 cup beaten yogurt
1 medium potato, boiled and chopped ( optional)
1 cup boiled OR canned chickpeas/kabuli chana/garbanzo beans
1/4 cup mint coriander chutney
1/4 cup tamarind dates chutney
2 tsp red chili powder
2 tsp cumin powder
1tsp salt
Fresh Cilantro / coriander leaves for garnishing

Arrange the papdi katoris in a plate.
Add 1 pakodi in each katori .
Top katoris with chopped boiled potatoes and cooked chickpeas.
Sprinkle some red chili powder and salt (optional)
Now top these with a TBS of beaten yogurt.
Add green chutney and sweet tamarind chutney to taste …
Sprinkle red chili powder, cumin powder and salt as per taste ..
Garnish with cilantro leaves ..
serve papdi chaat immediately……


Chickpeas, also called garbanzo beans, are a healthy way to add more protein and other essential nutrients to your meals. They are good sources of fiber, iron, phosphorus, zinc, potassium, magnesium, folate, thiamine, riboflavin and vitamin B-6. These beans may also lower your risk for cancer, heart disease and diabetes, as well as limiting increases in blood sugar levels after meals.
More more detail on Chickpeas CLICK HERE

Whole Wheat Flour :
Whole wheat is rich in vitamins B1, B2, and B3 along with zinc, iron, calcium, magnesium, folic acid, phosphorus and fiber. Whole wheat products retain all these nutrients and help keep our health in check. The magnesium content in wheat is believed to be responsible for activating enzymes in the body that balance out insulin production and glucose levels.
For more details on wheat CLICK HERE

Here are a few reasons to include dates in your diabetes diet plan:
Low-Glycemic Index , Carbohydrates, Dietary Fiber , Nutritious and Fat Free

Moong dal ..
Moong beans are a diabetic friendly food as they have a low GI. Foods low in glycemic index help in maintaining ideal levels of blood sugar. Generally, people who consume foods with low GI have lower body fat when compared to those who eat foods with a high GI (like sugary drinks and white bread)

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.



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Manakish ( Pita)Zaatar ….DFT


Creating Recipes with a Cause!
I am a proud DFT blogger. To learn about DFT, Click on the badge above .To view more DFT recipes, Click here!

Manakish ( Pita)Zaatar ….DFT


Manakish is a flatbread covered with various toppings, commonly eaten in Lebanon, Syria, and other nearby countries. The most common variety is manakish zaatar, flatbread covered with a mixture of olive oil, thyme, sumac and sesame seeds before it is baked. Today I bring to you Diabetics friendly

Serves 10-12

For the Bread we will need :

2 cups whole wheat flour
1 cup Soy bean Flour
2 tsp. fresh yeast or 4 tsp. dried active yeast
1/2 tsp. sugar
2 tsp. salt
1 tbsp. olive oil
1 cup warm water

Zaatar topping*

3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/4 cup extra virgin olive oil
3/4 cup pre-made zaatar blend


1. In a bowl, place the yeast and sugar and pour over some lukewarm water. Leave in a warm spot for about 15 minutes until frothy.

2. Place the flour in a large mixing bowl. Add salt .

3. Pour the frothy yeast into the flour and mix well to form a soft dough.

4. Pour olive oil on the side of your mixing bowl and work into the dough. The dough should become soft and smooth .

5.Cover with cling film or damp cloth and leave in a warm spot to double in size (about 15-20 mins.)
Knock back the dough and divide into 10 to 12equal portions. Leave to rest again for about 5-10 mins.

6.Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.

7.Knead the dough briefly and divide it into 10-12 balls.

8.Meanwhile, combine the zaatar topping ingredients in a small bowl.

9.On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

10.Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 3/4 TBS of zaatar topping over each round, leaving a 1/2-inch border around the edges.

11. Bake until lightly browned and crisp, about 8 -10 minutes..


For Manakish Zaatar Chips

Preheat the Oven at 350 *F

Cut a Manakish Zaartar in 8 equal parts and bake in preheated oven for 10-15 mins or until crisp … Serve with your choice of dip .. We love to have them with hummus or any dips of your choice ..

INGREDIENTS for preparing Zaatar at home
1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt


Coarsely Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar can be used from 3-6 months.

Whole Wheat Flour

Whole wheat is rich in vitamins B1, B2, and B3 along with zinc, iron, calcium, magnesium, folic acid, phosphorus and fiber. Whole wheat products retain all these nutrients and help keep our health in check. The magnesium content in wheat is believed to be responsible for activating enzymes in the body that balance out insulin production and glucose levels.

For more details CLICK HERE …

Soy Flour…

The glycemic index, or GI, classifies carbohydrate-containing foods based on their blood glucose response with regard to a given amount of carbohydrate in the food. Low GI foods such as soy flour slow digestion and delay stomach emptying. This slows the release of carbohydrate, a form of sugar, into the bloodstream and helps improve blood sugar control in people with Type 2 Diabetic ..

For more details CLICK HERE…

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

Click on individual pictures for Other Entries from this week DFT featuring more Dry Snacks!

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Mathari / Indian Flaky Biscuits….


Mathris are one of all time favorite crispy deep fried Indian crackers. They are one of the most popular snacks in North India & is served with mango, chilli or lemon pickle along with tea.
Their specialty is that you can make them at home and can be stored for more than a month

Yields around 30 medium size


Whole wheat Flour/ Atta – 1 1/2 cups
APF flour – 1/2 cup (Maida)
Black pepper powder – 1/1 tsp (freshly ground)
Ghee Or Oil – 4 tbsp I used Ghee
Carom seeds – 1 tsp
cumin seeds – 1 tsp
Salt to taste
Lukewarm Water for kneading – around 1/4 cup
Oil for deep frying

Method :

Mix both the flours, salt ,cracked pepper , carom seeds and cumin seeds in a bowl.
Add the ghee/ oil and rub between your palms until it takes the form of breadcrumbs.
Knead with water and and form a pliable but firm dough .
Cover with the damp cloth and set aside for 30 minutes.
Divide the dough into small balls and roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a kadhai or deep-frying pan on medium heat. Frying pan should have at least 1 inch of oil.
To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the rolled mathris in a batch over moderate heat.
Remove and drain on paper towels.


Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.


Bedami / Deep fried Indian flatbread ….


This Crispy and fluffy, deep fried Indian flat bread is known to have originated in Uttar Pradesh . These puris are made with whole wheat flour and urad dal/ black gram & is mostly eaten with potato curry / Hing Wale Rasedaar Aloo..

Ingredients for Bedmi Puri

Atta(wheat flour) – 250 grams/2cups
Suji(semolina) – 50 grams(less than ½ cup)
Oil – 1tbsp
Baking soda – 1 pinch
Salt – to taste or ¾ tsp
Oil for frying

Stuffing for Bedmi Puri :

Urad Dal – 50 grams(1/3cup)
Salt – add to taste or ¼ tsp
Red chilli powder – 1 tsp
Garam Masala – ¼ tsp
Aamchur(mango) powder – 1/2 tsp
Heeng(asafoetida) – 1/2 tsp ( more if you like stronger flavor)
Green chilli – 1 to 2(finely chopped)
Ginger – 1 inch long piece(grated)
Green Dhaniya(coriander) – 1 tbsp(finely chopped)


Take wheat flour / Atta and Suji/ semolina together in a bowl. Add salt, oil, baking soda in the crater and mix well. Add little amounts of water regulary to Atta and knead into a stiff dough. Cover the dough and keep it aside for 20 minutes or so .

For Pitthi (stuffing) – Soak Urad dal in water for 4 hours. Then make a coarse paste of it. Add all the spices to the paste and properly blend it. The stuffing for Bedmi Puri is ready.

Remove cover from the dough. Apply little oil on your hand and knead the dough until it is smooth. Divide the dough into 15 to 20 pieces ( depending on the size you want )& roll them into balls.

Take one ball of dough, place it on a board and flatten it a bit with a rolling pin. Now place this piece on your hand and place 1tsp of stuffing on it. Bring the edges together and pinch to seal. Gently press this stuffed piece with the other hand and flatten. Keep it aside on a plate. Repeat the process with the remaining pieces of dough.

Pour oil in wok (pan) and heat. Pick one stuffed piece of dough ,apply minimum pressure roll it into a slightly thick Puri Flatten by pressing gently and roll into rounds of 3-4 inches . Grease the surface of the rolling pin, if necessary.
Put Puri into hot oil. Fry on a medium flame till it turns brown on both sides. Take out Puri from Kadhai and place it on a plate covered with a paper towel . Similary, fry the remaining Puris.

Serve Bedmi Puri along with Hing wale Rassedar Aloo & Chutney

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