- Step 1 – Make a dough To a large mixing bowl, sieve the besan, all-purpose flour, and whole wheat flour. Then add salt and hot oil. Mix it well by rubbing the flour and oil mixture between the palms and using your fingertips. Keep mixing until it oil is well incorporated in all of the flour mixtures. This would take about 2 minutes. At this point, the mixture should resemble crumbs and holds shape. Start by adding the water little by little and knead it into a firm dough. The dough should be hard yet pliable and smooth. Cover the dough and let it rest for 20 minutes. Step 2 – make stuffing Heat a non-stick or heavy pan. Once hot turn the heat settings to low. Add peanut, sesame seeds, fennel seeds, cumin seeds, coriander seeds and poppy seeds. Roast for 4 minutes on low heat. Then add coconut and dry roast for around 40 seconds. Add garlic, ginger-chili paste, and sugar. Roast for few more seconds. Next, add red chili powder, salt, turmeric powder, and garam masala. Keep stirring continuously. Add Hing and lemon juice and mix well. Turn off the heat and let the dry mixture cool down slightly. Transfer dry mixture to a spice blending jar. Blend into a coarse powder. Transfer stuffing to a bowl. If the mixture looks dry, add a couple of tablespoon of water. Mine was dry,The mixture should be moist and holds shape. Keep the stuffing aside. Step 3 – assembling and folding bhakarwadi in to spirals Once the dough has rested for 30 minutes, uncover it. Add a few drops of oil and knead again for a few seconds. Divide the dough into equal portions. Apply some oil on the rolling board or work surface. Take one portion of dough and roll between your palms to get to make a ball. Flatten it and make more balls with the remaining dough. Roll each ball into a uniform disc, about 7 to an 8-inch diameter which is slightly thicker than roti. Add about ⅙ of stuffing to the center of the disc. Evenly spread masala on the disc using a spoon or fingers, leaving the sides. Also lightly press the masala layer with your fingers or spoon. This step would ensure that masala sticks well on the roti. Apply water on the edges. Now begin to TIGHTLY roll the dough from one side, making sure there is no space. Roll it into a tight log or a cylinder. Keep rolling further until the edges are sealed and you get a smooth log. Trim the edges and cut the rolled log into 2 cm sized pieces pinwheels. You will get about 7 to 9 pin wheels. Gently press and a little bit flatten each pinwheel on the top using your fingers. This way make bhakarwadi with the remaining dough. Once done, arrange them in a layer and cover them with a kitchen towel. Step 4 – Frying Heat oil in a pan over medium heat. To test if the oil is hot enough, add a tiny piece of the dough ball to the oil and if it sizzles, and slowly comes on the surface, your oil is ready for frying. Once the oil is hot, turn the heat to low. Add bhakarwadi pinwheels into the hot oil. Do not overcrowd the pan with bhakarwadi. Fry them at low heat. Do not stir often. Once the one side is lightly golden, flip the bhakarwadis with a slotted spoon and fry them from the other side. Keep flipping and stirring occasionally till they turn golden brown and crisp. Drain them on a kitchen towel-lined plate to remove the excess oil. Let them cool completely. Serve.
Bhakarwadi
#myrecipe
By Chandana Guptha
Jan, 30th
555
Servings
4 persons
Cook Time
30 minutes
Ingredients
20
- 22
Ingredients
- Maida
- Wheat flour
- Besan
- Oil
- Salt
- Water
- Cumin
- Corinader seeds
- Coconut
- Poppy seeds
- Sesame seeds
- Fennel seeds
- Peanuts
- Red chilli powder
- Turmeric powder
- Garam masala
- Lemon
- Sugar
- Hing
- Ginger garlic paste
- Garlic
- Oil
