Masala bhakarwadi is north Indian dish especially popular in Maharashtra as well as Gujarat.
It is the favourite dish of Marathi people.
Bhakarwadi is slightly spicy, delicious and tangy in taste.
Bahan Membuat Masala bhakharwadi
- Prepare of Ingredients:.
- You need 1 cup of Besan.
- You need 1 tbsp of Maida.
- Prepare To taste of Salt.
- It's 1/4 tsp of Ajwain / Carom seeds.
- You need 2 tbsp of smoking hot Oil.
- You need As needed of Water.
- It's 1 tbsp of Coriander seeds 1/2 tsp fennel seeds.
- You need 1/2 tsp of cumin seeds.
- It's 1 tbsp of Sesame seeds.
- It's 1 /2 tsp of Poppy seeds.
- You need 1/2 cup of dry shredded coconut.
- You need 1 tsp of Red chilli powder.
- It's 1/2 tsp of Garam masala Salt to taste 1/2 tsp sugar.
- Prepare 2 tsp of Jaggery and imli chutney.
- Prepare 100 of Gathiya sev.
- You need As needed of Oil for frying.
Langkah Memasak Masala bhakharwadi
- Take maida in a dish. Add besam, salt, ajwain and mix well. Always crush ajiwain between your palms while adding so that it releases nice flavour. Mix everything well together. Add hot oil and mix well..
- When the oil cools down a little rub it well to all the maida. Add a little water at a time and knead stiff dough. The dough should be soft at all. Transfer the dough into a bowl, cover and rest it for just about 10 minutes..
- Heat up a pan on medium heat. Add coriander seeds, fennel seeds, cumin seeds and roast everything for just about a minute. Do not roast longer. After about a minute or so add sesame seeds, poppy seeds and roast everything for about 30-40 seconds. Add dry coconut and roast until it gets light golden colour. Transfer the roasted spices into a bender jar and add red chilli powder, garam masala, salt to taste, sugar when these cool down a little..
- Blend everything into fine powder and masala for bakarwadi is already. Take the dough and divide it into 3 equal portions. Make each portion nice and smooth. Roll a portion into a little thin round disc. The chapatti should be thin at the center and a little thick at the edges..
- The chapatti should not be too thin. Spread tamarind gudh chutney on the chapatti. Add the masala on the chutney and spread it well. Spread some shev on the masala. Leave some gap along the edges. Roll the masala on the chapatti with rolling pin once. Lift one edge and make tight roll. Cut the edges off and cut the roll into about 1” vadi. Press each vadi a little so that masala won’t come out while frying..
- Do not press much. The vadi should retain it's shape. Heat up oil on low heat. Drop the vadi into hot oil and fry it on low heat only for about 5-6 minutes. Keep on stirring with a fork at the intervals. When the vadi is fried well from on sides, take them out. Bakarwadi is already..
Two things are important to get the best results when making Bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. A Bowl of Bhakarwadi best enjoyed with a cup of Masala Chai or Tea. Traditionally this snack is fried but I have instead Air Fried them, making it both healthier and low calorie too. The Recipe also does not use Baking Powder, Baking Soda or Cornflour. bhakharwadi. bhakharwadi butter mini bhakharwadi mini bhakharwadi cheese bhakharwadi butter garlic bhakharwadi jain bhakharwadi view more . roasted soyabean masala roasted wheat roasted mung dal roasted kathod mix wheat puff roasted bajra puff roasted kothamir chevdo flax seeds jawar zippy multigrain chevdo view more .
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