This is, hands down one of my all time favourite snacks! I have read and seen so many posts about the amazing monsoon rains in India, that I couldn’t help but think of a nice cup of masala chai and what better snack with it than Bhakarwadis.
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!
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!
PREP TIME TOTAL TIME SERVINGS | 25 - 30 minutes 1 hour approximately 20 bhakar wadis |
INGREDIENTS For the dough Refined Flour Besan Turmeric Powder Baking Powder Salt Oil Water Tamarind Pulp Lemon Juice For the filling Coconut Sesame Seeds Coriander Leaves Green Chillies GInger Cumin Powder Sugar Salt Saunf / Fennel Seeds Water | QUANTITY 3/4th cup 75 gms 1/2 tsp 3/4th tsp 1/2 tsp 2 tbsp about 1/2 a cup 4 tbsp 2 tsp 1/2 cup, dry or dessicated 1/4th cup 1 tbsp 2 - 3, finely chopped 1.5 tsp, grated 1.5 tsp 2 tbsp 1 tsp 1.5 tsp to grind it to a coarse paste |
RECIPE
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.
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.
Make a well in the centre of the flour and add 2 tbsp of oil, mix well. Pour half a glass of water first and make a stiff dough. The dough should be stiffer than a puri dough.
Cover and set the dough aside for atleast 30 minutes.
Cover and set the dough aside for atleast 30 minutes.
Pre heat the oven to 190 degrees centigrade.
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.
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.
Put all the above mentioned ingredients in a blender and grind them to a coarse using about 1/4th cup of water.
Once the dough is ready, divide it into 2 big balls.
Spread a little oil on the dough ball and roll out to a thin roti. It should be about 3mm thin.
Spread a little oil on the dough ball and roll out to a thin roti. It should be about 3mm thin.
Use 2 tbsp of lemon juice - tamarind pulp paste and spread it well on the roti.
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.
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.
Start rolling the roti, pressing it down after every roll to make sure it is tightly rolled. The tamarind pulp would help in sticking the ends together.
Once it is tightly rolled to a flute, cut off the edges, and slice them into cylindrical shapes about, 1.5'' thick.
Place them on a non-stick baking tray, and bake for 15 - 20 minutes. Half way through, they should be turned to allow them to colour equally.
MY NOTES
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.