Aloo Bhakarwadi Recipe | मसालेदार आलू भाकरवडी । Samosas Pinwheel Recipe | Nisha Madhulika | TedhiKheer

Samosa Pinwheels,Spiced Potato Pinwheels,Aloo Bhakarwadi, Puff Samosa Pinwheels,

Aloo Bhakarwadi is a traditional recipe from Maharashtra and Gujarat. These crusty Samosas Pinwheel can be enjoyed as an evening snack.
#SamosaRecipe #Bhakarwali #PotatoRecipe

Ingredients
Refined flour - 1 cup
Refined flour - 2 tbsp (for batter)
Carom seeds - 1/4 tsp
Salt - 1/4 tsp
Potatoes - 4 (300 grams)
Green coriander - 2 to 3 tbsp (finely chopped)
Coriander powder - 1 tsp
Ginger - 1/2 tsp (paste)
Green chilly - 1 tsp (paste)
Red chilly powder - 1/4 tsp
Mango powder - 1/2 tsp
Salt - 1/2 tsp or to taste
Oil - for frying
Direction
Getting ready:
1. Pressure cook the potatoes. Later, take them out in a bowl and peel off their skin. Add some water in 2 tbsp of refined flour and make a batter of running consistency.

Making:

2. Take refined flour in a big bowl and add salt, carom seeds and 2 tbsp of oil to it and mix all the ingredients really well. Add water little by little in the flour mixture and knead stiff and tight dough. Cover and keep aside the dough for 15 to 20 minutes to set.

3. Meanwhile prepare the stuffing. Finely mash the boiled potatoes with hand and add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and green coriander in it. Mix and mash all the ingredients nicely.

4. Now divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling board and roll out evenly and thinly like a poori using a rolling pin. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon.

5. Afterward, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together. Now cut this roll into 1/2 to 0.45 cm chunks using a knife.

6. Heat enough oil in a wok and when the oil gets heated sufficiently, evenly coat the bhakarwadi chunks into the refined flour batter and place them in oil for frying. Fry all the bhakarwadi on medium flame until golden brown from all sides. Later, drain out them on absorbent paper and make the remaining bhakarwadi in same manner. Aloo bhakarwadi are ready to serve.

Serving:

7. Serve these scrumptious and crusty aloo bhakarwadi with green coriander chutney, sweet chutney or any other chutney and relish eating.

For 35 to 40 bhakarwadi
Time - 50 minutes

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Course - Snack

Dish - Snack