Though, no one can beat Chitale's Bhakarwadis, I really wanted to give them a try, and also make them in a healthier way.
This recipe does call for a bit of efforts, but the results are absolutely rewarding!
I really enjoyed making this, and even more, feasting on it with a nice cup of masala chai.
Hope you enjoy it as much as I did!
25 - 30 minutes
1 hour approximately
20 bhakar wadis
For the dough
For the filling
Saunf / Fennel Seeds
about 1/2 a cup
1/2 cup, dry or dessicated
2 - 3, finely chopped
1.5 tsp, grated
to grind it to a coarse paste
In a large plate / bowl, put the refined flour, besan, salt, turmeric powder and baking powder.
Sift the flours well, to make sure no lumps are left.
Cover and set the dough aside for atleast 30 minutes.
In the mean while, prepare the stuffing.
Wash and chop coriander leaves. Grate the ginger. Finely chop the green chillies. Mix the tamarind pulp and lemon juice. Keep the coconut and sesame seeds ready.
Spread a little oil on the dough ball and roll out to a thin roti. It should be about 3mm thin.
Place the filling in the centre of the roti and spread it around, leaving a little edge of the roti. This would help in easily folding and sticking the roti into a flute.
Make sure the stuffing is not too dry, as this would make the wadis very dry after baking.
Some also like to add some garam masal in the filling.
If you want to fry the wadis, then you have to steam them for 20 minutes, allow them to cool and then deep fry them.
A few mistakes I made were - roll out the roti as thin as you can, that would make it crispier and keep the baked/fried bakarwadi layers thin. Mine turned out sightly thicker.
They can be stored in an air tight container for atleast 2 weeks.