Mini Bhakarwadi, a dry snack which can be munched on at any time of the day by people of all ages. Recipe Link : http://www.tarladalal.com/Mini-Bhakarwadi-41280r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Mini BhakarwadiBhakarwadi is one of the most famous of Maharashtrian snacks. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough. Two things are important to get the best results when making Bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying. In this recipe, we have shown you how to make Mini Bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot tea.Preparation Time: 15 minutes.Cooking Time: 40 minutes.Serves 8. For the dough1 cup plain flour (maida)½ cup besan (Bengal gram flour)¼ tsp turmeric powder (haldi)½ tsp chilli powderSalt to taste1½ tbsp oilOil for kneadingFor the masala½ cup grated dry coconut¼ cup sesame seeds (til)2 tbsp poppy seeds (khus-khus)½ tbsp coriander (dhania) powder½ tbsp cumin seeds (jeera) powder1 tbsp coarsely powdered fennel seeds (saunf)1 tsp grated ginger (adrak)2 tbsp chilli powder¼ tsp turmeric powder (haldi)1½ tsp dried mango powder (amchur)¼ tsp asafoetida (hing)1 tbsp sugarSalt to taste1 tbsp besan (Bengal gram flour)Other ingredientsOil for deep-fryingFor the dough1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water. 2. Knead well using a little oil. 3. Cover with a lid and keep aside. For the masala1. Heat a broad non-stick pan, add the dry coconut and dry roast on a medium flame for 1 to 2 minutes or till the coconut turns light brown in colour. Remove it in a deep bowl and keep aside. 2. Add the sesame seeds into the same pan and dry roast on a medium flame for 1 to 2 minutes or till it turns light brown in colour. Remove it in the bowl containing roasted dry coconut and keep aside. 3. Add the poppy seeds into the same pan and dry roast on a medium flame for 30 seconds or till they turn light brown in colour. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes. 4. Add all the remaining ingredients, except the besan, and mix well. 5. Blend it in a mixer to a coarse powder.6. Add the besan and mix well. Keep aside. How to proceed1. Divide the dough and masala into 8 equal portions. 2. Roll out one portion of the dough into 150 mm. (6”) diameter circle without using any flour for rolling.3. Place a portion of the masala over it and pat it lightly while leaving a little space at the circumference. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle. 4. Spread a little water at the circumference of the dough circle which doesn’t have any masala.5. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. 6. Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well. 7. Trim a small portion from both the sides of the cylindrical roll and discard them. 8. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.9. Press each rolled bhakarwadi in a slanting manner using your palm. 10. Heat the oil in deep non-stick kadhai and deep-fry all the bhakarwadis on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. 11. Repeat steps 2 to 10 to make more bhakarwadis 12. Cool completely and serve or store in an air-tight container.
