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Receta BHAKARWADI
by Aparna

BHAKARWADI

An all time favourite munchie that I tried making at home for the first time!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • For the outer covering
  • Besan (gramflour): 3/4 cup
  • Maida (plain flour): 1 1/4 cup
  • Chilli powder: 1/2tsp
  • Hing (asafoetida): 1/4tsp
  • Turmeric: A pinch
  • Baking powder: 1/2tsp
  • Oil: 3tbsp
  • Salt to taste
  • For the filling
  • Dessicated coconut: 100gms
  • Poppy seeds: 40gms
  • Sesame seeds: 40gms
  • Badishep powder: 1tbsp
  • Cumin powder: 1/2tbsp
  • Coriander powder: 1/2tbsp
  • Green chillies: 3 (finely chopped)
  • Ginger paste: 2tsp
  • Garlic paste: 1tsp
  • Chilli powder: 2tsp
  • Turmeric powder: 1/2tsp
  • Hing: 1/4tsp
  • Coriander leaves: 3tbsp (finely chopped)
  • Clove powder: 1/2tsp
  • Sugar: 2tsp
  • Tamarind paste: 1tbsp
  • Salt to taste
  • Oil for frying

Direcciones

  1. Prepare the outer dough, by mixing all the ingredients in a bowl.
  2. Add water little at a time to make a firm dough. Keep aside.
  3. Mix the ingredients for the filling in a bowl and keep ready.
  4. Roll out the dough into flat chappatis around 4 to 5" in diameter
  5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn't stick, lightly dampen the rolled out dough)
  6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.
  7. Drain on kitchen towel. Once cool store in an air tight container.