घर पर बनाये परफेक्ट चटपटी खट्टी मीठी कुरकुरी भाकरवड़ी Bhakarvadi Recipe | Food Connection

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Ingredients – For dough
150g maida
50g besan
1 tsp salt
1/4 cup / 50ml
for stuffing –
1 tbsp coriander seeds (sabut dhaniya)
1 tbsp cumin seeds (jeera)
1 tbsp poppy seeds (khaskhas)
1/4 cup desiccated coconut (sukha nariyal boora)
2 tbsp powdered sugar (pisi chini)
1 tsp garam masala
1 tsp dry mango powder (aamchur powder)
2 tbsp red chilli powder (lal mirch powder)
1/2 tsp turmeric powder (haldi)
1 tbsp sesame seeds
1 tbsp fennel seeds
1 tsp salt
Method –
Sieve flour, besan in a vessel. Add salt, oil and mix.
Add water and prepare a stiff dough.
Grease the dough with oil, cover and keep aside for 10 minutes.
For stuffing roast coriander seeds, cumin seeds, poppy seeds, sesame seeds in a wok on low flame for 2 minutes.
Switch off the flame. Add desiccated coconut and roast for few seconds.
Allow to cool.
Add roasted mixture in a mixer jar.
Add dry mango powder, garam masala, red chilli powder, turmeric powder, salt, powdered sugar in the same mixer jar and prepare a fine powder. Stuffing powder is ready. Transfer in a bowl. Keep aside.
Uncover the dough and knead for a minute. Divide the dough in two parts and prepare balls.
Roll the ball in a big oval sheet with a rolling pin.
Cut from sides and make a rectangle sheet.
Place 2 tbsp stuffing on sheet and spread evenly. Apply water on the sides of the sheet. Roll tightly.
Seal the ends properly. Cut 1.5-inch-thick slices with a knife. Gently press them and apply little water on both sides so that the stuffing is secured.
Fry in medium hot oil on low flame. Do not touch them immediately. When they turn light brown, flip and fry till they become golden brown and crispy. Take out from oil and allow to cool.
Fry all the bhakarwadis in the same way. Allow to cool and store in an airtight container.
Super tasty and crispy bhakarwadis are ready. These are perfect as a tea time snack.

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About Me- Hi friends, this is Madhulika Vatsal and I am passionate about cooking and baking. I like to make authentic food as well as I also like to innovate with them.

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