Ingredients-
For dough
1. 3/4cup all purpose flour (maida)
2. 1/2 cup chickpea flour(besan)
3. Salt per taste
4. pinch turmeric powder
5. pinch asafotedia(hing)
6. 2 tbsp oil
For stuffing
1. 3/4 cup desiccated coconut
2. 1 tbsp white sesame seeds
3. 1 tbsp roasted skinless peanuts
4. 2 tsp Kashmiri red chili powder
5. 1.5 tsp cumin coriander powder
6. 1/2 tsp garam msala
7. pinch turmeric powder
8. pinch asafotedia
9. 1 tsp lime juice
10. 2 tsp powdered sugar
11. 1/2tsp fennel seed
Method-
Dough
1.In a large bowl add besan,maida,salt, hung
turmeric powder.mix everything with
hands.Add oil and mix the oil with flour till you get a bread crumbs like texture
2.Take a portion of a flour and press it. It should be able to hold the shape.
3.Now add water and knead little sift dough.
Stuffing
31.In a mixing bowl add desiccated coconut,
Sesame seeds,peanuts,salt,sugar,turmeric powder,cumin coriander powder,red chili
Powder,garan msala mix and transfer into grinding jar and grind them corsly.
2.Transfer it into large bowl or tray and add lime juice and sugar,give a good mix.you
Can increase or decrease the amount of
Sugar and lime juice according to your taste.
Assembling
1.Take the dough and cut into 2 equal parts.
2.Roll the 1 part of dough in medium thick chappati (not to thin or not to thick)
3.spred the stuffing on the chappati. Gently press it.leave 1/2 inch space and apply water on that space.
4.Now begin to tightly roll the dough then join the edges.
5.Cut the roll in equal parts.
6.You will get pinwheels.place them with the pinwheel surface facing you.gently press each bhakharwadi with your palm
and apply some water with your finger.
7.Heat oil in a pan,when the oil is hot add
Bhakharvadi in the oil.fry them on medium or low flame. Do not fry on high flame otherwise the centre remain soft and uncooked.
8.when one side is light golden turn over with the spoon and fry other side.fry them
Until the crust become crispy and golden and the oil stops sizzling.
9.keep fried bhakharwadi on kitchen paper towel. Fry remaining bhakharwadi.
10.when it cools down completely. Store in an air tight container and consume for 20
25 days.
For dough
1. 3/4cup all purpose flour (maida)
2. 1/2 cup chickpea flour(besan)
3. Salt per taste
4. pinch turmeric powder
5. pinch asafotedia(hing)
6. 2 tbsp oil
For stuffing
1. 3/4 cup desiccated coconut
2. 1 tbsp white sesame seeds
3. 1 tbsp roasted skinless peanuts
4. 2 tsp Kashmiri red chili powder
5. 1.5 tsp cumin coriander powder
6. 1/2 tsp garam msala
7. pinch turmeric powder
8. pinch asafotedia
9. 1 tsp lime juice
10. 2 tsp powdered sugar
11. 1/2tsp fennel seed
Method-
Dough
1.In a large bowl add besan,maida,salt, hung
turmeric powder.mix everything with
hands.Add oil and mix the oil with flour till you get a bread crumbs like texture
2.Take a portion of a flour and press it. It should be able to hold the shape.
3.Now add water and knead little sift dough.
Stuffing
31.In a mixing bowl add desiccated coconut,
Sesame seeds,peanuts,salt,sugar,turmeric powder,cumin coriander powder,red chili
Powder,garan msala mix and transfer into grinding jar and grind them corsly.
2.Transfer it into large bowl or tray and add lime juice and sugar,give a good mix.you
Can increase or decrease the amount of
Sugar and lime juice according to your taste.
Assembling
1.Take the dough and cut into 2 equal parts.
2.Roll the 1 part of dough in medium thick chappati (not to thin or not to thick)
3.spred the stuffing on the chappati. Gently press it.leave 1/2 inch space and apply water on that space.
4.Now begin to tightly roll the dough then join the edges.
5.Cut the roll in equal parts.
6.You will get pinwheels.place them with the pinwheel surface facing you.gently press each bhakharwadi with your palm
and apply some water with your finger.
7.Heat oil in a pan,when the oil is hot add
Bhakharvadi in the oil.fry them on medium or low flame. Do not fry on high flame otherwise the centre remain soft and uncooked.
8.when one side is light golden turn over with the spoon and fry other side.fry them
Until the crust become crispy and golden and the oil stops sizzling.
9.keep fried bhakharwadi on kitchen paper towel. Fry remaining bhakharwadi.
10.when it cools down completely. Store in an air tight container and consume for 20
25 days.
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