वडिलांना आवडते तशी खमंग खुसखुशीत भुसवडी | वडील पहिल्यांदाच चॅनेल वर | Bhuswadi Recipe | Madhura

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Let’s make traditional Marathi recipe bhuswadi today. Bhuswadi is made from konda or bhusa that was left behind while making kurdai. We made chik for kurdai and konda or chotha was left behind. We will make bhuswadi from that. This is again a summer special recipe. These are also known as penwadi or kharudya or pendya. Our tradition is “कोंड्याचा मांडा करणे.” Our cuisine doesn’t allow to let anything go waste. So we are using konda that was a by product of kurdai. My father simply loves bhuswadi. So I am making it for him. Let’s see how to make bhuswadi. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• Chotha left from making kurdai
• Minced Garlic
• 1 tsp Red chili powder
• Salt to taste
• Water as needed

Method:
• Mix chotha, garlic, red chili powder, salt and water in a pan and cook it well on medium heat.
• After cooking it well together for about 15-20 minutes, the mixture becomes homogenous.
• Turn off the gas and let the mixture cool down a little.
• When the mixture is still warm, make small balls from it.
• Pat as thin bhuswadi as possible from those balls on a polythene sheet or a tray.
• Dry the bhuswadi under hot sun.
• When the bhuswadya are still moist, flip them over and dry well from both sides.
• When bhswadya are dried well from both sides, store them in an airtight container.
• You can either microwave it or roast it on coals.
• You can also deep fry it and serve with roasted peanut powder.
• It goes well with fried peanuts too.
• You can make round 40 thin bhuswadya from 1 kilo wheat.

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