Name: Crispy Bhakerwadi recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: For the Dough; Besan/gram flour 2/3 cup; Maida/refined flour 1 1/2 cup; Chilli Powder 1 teaspoon; Hing/asafoetida 1/4 teaspon; Salt to taste; For the stuffing; Roasted cumin powder 1/2 teaspoon; Coriander/dhania powder 1/2 tablespoon; Roasted poppy seeds /khus-khus 2 teaspoon; Grated coconut 100 grams; Green chillies chopped 3; Roasted white sesame seeds /safed til 2 teaspoon; Powdered sugar 1 teaspoon; Finely chopped ginger 2 teaspoon; Chopped coriander 1/4 cup; Chilli powder or as per the taste 2 teaspoon; Turmeric powder 1/2 teaspoon; Asafoetida 1/4 teaspoon; Salt to taste; Oil for Deep frying

ABOUT Crispy Bhakerwadi RECIPE

Crispy bhakarwadi is a maharashtrian lip-smacking, sweet and spicy snack recipe. It is usually prepared by mixing besan and all purpose flour which is then topped with mixture of spices. This recipe is very ideal for festive seasons.

Ingredients Serving: 6

For the Dough
Besan/gram flour 2/3 cup
Maida/refined flour 1 1/2 cup
Chilli Powder 1 teaspoon
Hing/asafoetida 1/4 teaspon
Salt to taste
For the stuffing
Roasted cumin powder 1/2 teaspoon
Coriander/dhania powder 1/2 tablespoon
Roasted poppy seeds /khus-khus 2 teaspoon
Grated coconut 100 grams
Green chillies chopped 3
Roasted white sesame seeds /safed til 2 teaspoon
Powdered sugar 1 teaspoon
Finely chopped ginger 2 teaspoon
Chopped coriander 1/4 cup
Chilli powder or as per the taste 2 teaspoon
Turmeric powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Oil for Deep frying

Instructions

Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a mixing bowl.
Add 2 tsp oil and mix well then make a stiff dough using little warm water and keep aside covered with a damp cotton cloth.
Mix all ingredients for stuffing in a bowl.
Divide the stuffing into equal portions and keep aside.
Divide the dough into equal portions and roll out each portion into a small circle for 4 inch diameter.
Place a portion of the stuffing and roll out carefully like a cylinder.
Make more such cylinder shaped vadis
Arrange all the cylinder shaped vadis in a plate and steam for 20 minutes in a steamer.
Cool and cut them into 2 cm round discs.
Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
Take them out on an absorbent paper.
Serve hot or store in an air-tight container.
Crispy and lip smacking Bhakerwadi are ready.

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