Bhakarwadi Recipe

This delightfully crispy,crunchy snack will add zest to tea -time,after meal munches and parties.It is famous in Maharashtra ,specially in Pune.This savory bits has a combine taste of sweet,sour,salty and spicy.There is another savory which is made with chickpea flour called Pudachiwadi this is also from Maharashtra. But I followed the recipe from Anupama's Blog.It turned out really well.In the picture the onces which looks like Springrolls are Bakarwadis. Bhakarwadi picture

Summary

Preparation Time15 MinCooking Time30 Min

Ready In45 MinDifficulty LevelBit Difficult

Servings5CuisineIndian

CourseSnackTasteSavour

MethodFriedSpecialityDiwali

VegetarianVegetarianInterest GroupClassic

Ingredients

	Plain flour	3 Cup (16 tbs) (Outer layer:)
	4 tablespoons very hot oil
	2 drops orange food color
	Salt	1/2 Teaspoon (Outer layer:)
	Red Chili powder	1 Teaspoon (Outer layer:)
	Required amount of water to mix the dough
	Poppy seeds	3 Tablespoon, toasted (Filling:)
	Sesame seeds	3 Tablespoon, toasted (Filling:)
	Red Chili powder	3 Teaspoon (Filling:)
	Coriander powder	1 Tablespoon (Filling:)
	Cumin powder	1 Tablespoon (Filling:)
	Sugar	3 Tablespoon (Filling:)
	Salt	1 Teaspoon (Filling:)
	1 cup roasted dessicated coconut
	Coriander	1/2 Cup (16 tbs), finley chopped (Filling:)
	Mint leaves	10 (Filling:)
	Onion powder	1 Tablespoon (Filling:)
	Garlic	3 Clove (5gm), finley crushed (Filling:)
	1 inch garlic finely crushed
	Fine sev	1 Cup (16 tbs) (Filling:)
	Lemon juice	1 Tablespoon (Filling:)

Directions

1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.

TIPS- Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.