link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: BHAKAR WADI

Share Buttons

Wednesday, December 8, 2004


(Spicy gram flour snack)
240 g. Gram flour
120 g. Wheat flour
100 g. Grated coconut
60 g. Sesame seeds
60 g. Poppy seeds
A marble sized ball of tamarind, soaked in a little water
Salt and chilly powder to taste
A pinch of sugar
A pinch of asafoetida
100 g. coriander leaves, chopped fine or 1 tbsp Coriander powder.
Black masala powder known as “Kala Thikkat”, if it is not available u can use a normal Garam Masala, according to taste
Oil for deep frying
Mix together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and
enough water. Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder. Add sugar, salt, chilly powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container.

Tip : Using Coriander powder instead of Coriander leaves can make the Bhakar wadi last longer.

Serves: Four
Time required: One hour

No comments:

Post a Comment

Thank you for visiting Sukanya's Musings. Your Feedback/Suggestions/Comments are extremely valuable and important to me as they help me to improve and keep me updated with the latest developments. Hope that you keep visiting my blog and encourage me further.


Related Posts with Thumbnails
LinkWithin Related Stories Widget for Blogs