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Monday, 22 February 2016

Baked Bhakarwadi (Guilt Free Savoury Snack - Maharashtrian Style)


          Bhakarwadis are popular Maharashtrian savoury snack. So come lets relish them in a baked form, totally guilt free, with your evening cup of tea/coffee. They are far better than the fried ones and you can devour them with any spicy chutney or sauce as an appetizer too.

          Traditionally they are deep fried but the baked ones are equally delicious. I gave my own twist to the original recipe and added few ingredients of my choice. So go ahead and try them by checking for a step by step method with pictures to prepare this yummy snack.







                               Few Designer Baked Bhakarwadis for your palate.





Dough-

  • 1 cup besan (gram flour)
  • 1 cup atta (whole wheat flour)
  • pinch of salt
  • 1/4 tsp. asafoetida
  • 1 tbsp. oil

Stuffing- 

  • 1 cup grated fresh coconut
  • 1/2 cup coriander leaves chopped
  • pinch of salt
  • 1/4 cup roasted peanuts
  • 2 tsp. dry roasted sesame seeds
  • 1 tsp. ginger, grated
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. flax seed
  • 1/2 tsp; ajwain (carom seeds)
  • 1 tsp; coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cumin seeds
  • 1 tsp. lime juice
  • tomato ketchup as required












          Mix together besan, atta, salt, asafoetida and oil. Knead into  tight dough by adding some water. Keep aside for 30 minutes.

          In a bowl, mix all the ingredients for the stuffing. Grind into a coarse powder. Keep aside. Divide the dough into 3 equal portions.

          Roll each portion into a large circle by dusting some flour. Spread a little of the ketchup all over leaving the edges.

          Spread 6-7 tsp. of the stuffing all over and press them with the back of your spoon. Gently roll over till the end. Press lightly and cut them in 1/2" - 1" thickness. with a knife or pizza cutter.

          Place them on a baking tray and bake in a pre-heated microwave at 180 degrees C. for 30-35 minutes by flipping then halfway till golden brown.





                             Knead a dough with besan, atta, salt, asafoetida and oil with 
                             required quantity of water. 




                              Keep aside for 30 minutes.




                                Mix together all the ingredients for the stuffing.




                             Grind into a coarse powder. I forgot the chili powder and salt. 
                             I mixed in that too.




                              Roll one portion of the dough into a round circle and spread 
                              some of the ketchup.



                                Spread little of the stuffing all over leaving the edges.



                                  Roll them over gently by pressing it as you do it.






                                Cut them into bite sized pieces 1/2" - 1" thickness.



                                  Arrange them on a greased baking tray.



                         Bake them for 30-35 minutes in a pre-heated oven at 180 degrees
                         Celsius till golden brown. Remember to flip them halfway through.



                                Enjoy with your evening tea.

















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