Baked Dry Bhakarwadi | How to make Baked Dry Bhakarwadi

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By Jagruti D
Created on 11th Dec 2015
  • Baked Dry Bhakarwadi, How to make Baked Dry Bhakarwadi
Baked Dry Bhakarwadiby Jagruti D
  • Baked Dry Bhakarwadi | How to make Baked Dry Bhakarwadi (118 likes)

  • 1 review
    Rate It!
  • By Jagruti D
    Created on 11th Dec 2015

About Baked Dry Bhakarwadi

Baked dry Bhakarwadi, with lots of delicious flavors without extra loaded calories !

Baked Dry Bhakarwadi is delicious and authentic dish. Baked Dry Bhakarwadi by Jagruti D is a great option when you want something interesting to eat at home. Restaurant style Baked Dry Bhakarwadi is liked by most people . The preparation time of this recipe is 15 minutes and it takes 60 minutes to cook it properly. Baked Dry Bhakarwadi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Baked Dry Bhakarwadi. Baked Dry Bhakarwadi is an amazing dish which is perfectly appropriate for any occasion. Baked Dry Bhakarwadi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Baked Dry Bhakarwadi at your home.

  • Prep Time15mins
  • Cook Time60mins
  • Serves6People
Baked Dry Bhakarwadi

Ingredients to make Baked Dry Bhakarwadi

  • Upper Dough layer :-
  • Gram Flour or Besan - 400 g
  • Chapatti flour - 200 g + 2 tbsp. for dusting
  • Red chilli powder - 1 tbsp.
  • Turmeric Powder - 3/4 tsp.
  • Salt to taste
  • Oil - 3-4 tbsp.
  • SPICY FILLING :-
  • 1/2 cup thin sadi sev
  • 2 tbsp sesame seeds roasted
  • 2 tbsp kus kus roasted ( white poppy seeds )
  • 4 tbsp. dessicated coconut roasted
  • 2 tbsp. roasted peanuts
  • 1 tbsp. fennel seeds
  • 1 tbsp. garam masala
  • 2 tbsp. red chilli powder
  • 2 tbsp. ground coriander and cumin
  • 1/2 tsp. black pepper powder

How to make Baked Dry Bhakarwadi

  1. Dough :-
  2. Combine both flour , salt, chilli and turmeric powder and oil. Add water by a tablespoon in each interval until you make firm dough. Keep covered for 20-25 minutes or until you see white spots on the surface of dough.
  3. Meanwhile preheat oven gas mark 5. Grind all the filling ingredients in a blender except oil and tamarind chutney. At this stage filling is quite dry, add oil and 1-2 tbsp. tamarind chutney and bring mixture together.
  4. by doing this filling will be little moist, (but not very moist) and won't fell out while you're handling the Bhakarwadi.
  5. Divide the dough into equal portions and roll out into a large thin chapatti ( round disk ).
  6. Spread thinly very little tamarind chutney and filling over each chapatti, and gently press with the spoon. Do not spread it all the way to the edge and do not over stuff either.
  7. Take very little water and lemon juice mix, and apply with your finger on the edge of the chapatti. This method will help to stick and seal the edges nicely.
  8. Now fold the 1/4 inch of left and right of chapatti over stuffing gently but tightly roll the chapatti into cylinder shape, making sure no stuffing oozing out or your nails don't dig into dough and make holes :)
  9. Cut into 1" or 1.5" bite size pieces.
  10. Take little oil and grease baking tray. Place cut Bhakarwadi pieces onto greased baking tray. Now brush the oil top of the placed Bhakarwadi thinly and bake about 20 minutes.
  11. After 20 minutes turn the baking tray otherside, and bake further 10-12 minutes until they are brown and crispy. Let it cool completely at room temperature. Serve with tea or any cold drinks.
  12. Store in an airtight container if there is leftovers.

Reviews for Baked Dry Bhakarwadi (1)

Sujata Limbu2 years ago
they look scrumptious and delicious :D
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