Step-by-Step Guide to Make Homemade Bhakerwadi
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Speedy Bhakerwadi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bhakerwadi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bhakerwadi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Bhakerwadi estimated approx 30-45 mins.
To begin with this recipe, we have to prepare a few ingredients. You can cook Bhakerwadi using 21 ingredients and 3 steps. Here is how you can achieve it.
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Bhakerwadi is a traditional Marathi and Gujarati spicy snack. It can be stored for weeks and enjoyed as an perfect evening snacks.
Ingredients and spices that need to be Take to make Bhakerwadi:
- For cover :
- 1 cup maida
- 3/4 cup besan
- 3 tbsp oil (hot)
- As per taste Salt
- For stuffing :
- 1/4 cup Dessicated coconut
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds (Khuskhus)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp fennel seeds
- 4-5 cloves garlic
- 1 inch ginger
- 2 tbsp chopped coriander
- 1 tsp chat masala
- to taste Salt
- Other ingredients :
- As required Tamarind chutney
- As needed Sev
- As needed Oil for deep frying
Steps to make Bhakerwadi
- Mix all the ingredients (except water) of cover till it looks like bread crumbs, now mix water and make a dough. Keep it covered for half an hour.
- For stuffing: Roast coconut (little warm, it should not change colour). Now grind all the ingredients in mixer. Roll out a small portion of dough into roti and spread the powder of coconut over it and spread sev above it.
- Now roll roti from one end tightly and close it by applying little water, cut it into small pieces, press it tightly before deep frying, fry till it becomes dark brown in colour.
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