Bhakerwadi recipe
Bhakerwadi recipe is a spicy tea time snack made with flour and few spices from Maharashtra is so addictive that you can't stop at one.
Equipment
- Oven
Ingredients
1 cup = 200 ml
FOR DOUGH
- 2 cup all purpose flour
- 1/4 cup oil
- 1/4 tsp ajwain/carom seeds
- Salt to taste
- Water as required
FOR STUFFING
- 1 tbsp white sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp desiccated coconut
- 18-20 black pepper corns
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp sugar
- 2 tsp fennel seeds
- 1 tsp sugar
- 1/2 tsp dry ginger powder
- Pinch of asafoetida
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tbsp red chilli powder
ADDITIONAL INGREDIENTS
- Tamarind paste as required
- Oil for greasing
Instructions
KNEADING DOUGH
- Take all purpose flour, oil, carom seeds and Salt. Mix.
- Add water and knead a tight dough. Grease with oil, cover and rest the dough for 15 minutes.
MAKING OF STUFFING
- Take all the ingredients (see the list in recipe card), add them to the grinder.
- Grind them into a fine powder. Keep aside.
SHAPING THE BHAKERWADI
- Divide dough into 3 portions and take the one portion.
- Roll it thin with a rolling pin.
- Brush with tamarind paste leaving aside the corners.
- Spread the stuffing in the middle leaving aside the corners.
- Now tightly roll the dough like a pinwheel beginning from one end.
- Apply water on the other end so that dough remains stick.
- Cut the roll in 1 inch pieces.
- Shape each pinwheel properly using your fingers.
- Arrange all of the pinwheels on a baking tray lined with greased butter paper.
- Brush them with oil.
- Bake @180°C for 30-40 minutes or until the sides begin to turn slightly brown in the middle rack with both the rods on.
Notes
Instead of baking, you can deep fry them.