Bhakarwadi

Hot , spicy, crunchy snacks along with an afternoon tea.... Doesn't it sound great??!!
So here is recipe for Bhakarwadi, a Maharashtrian spicy snack that can be made and stored for days together*. 

Usually, making Bhakarwadi is a strenuous task, but this following video is going to make it all simple, trust me... I made it simpler. 





Wait Up!! ingredients list may look wee bit longer, but everything is sure to be in everybody's kitchen.**

Here is the 2 minute video...

* If you go gaga over its taste, it may not last as long...:P ;)
** Now, don't blame me if you haven't done this month's groceries shopping yet...!!! :| :)

Detailed Recipe:

Ingredients:

For Outer Crust:

Gram flour  -  ¾ cup

Wheat Flour – ¼ cup

Salt   -  ½ tspn

Asafoetida   -   1 pinch

Turmeric   -  1 pinch

Oil   -   2 tspn

For Stuffing:

Grated Coconut – ¾ cup

Chaat Masala  - 2 tspn

Cumin seeds / Jeera  -  3 tspn               

Ajwain/ Omam  -  1 tspn

Asafoetida  -  1 pinch

Turmeric   -  1 pinch

Sugar – 2 tspn

Red Chilli Powder – 2 tspn

Salt  -  2 tspn

Lemon -  ½

Oil For frying.

Method:

For Outer Dough:

1. Mix the ingredients given for outer crust with ¼ cup of water and make a chapathi dough.

For Stuffing:

1. Mix the given ingredients for stuffing mixture.
2. Now divide the dough into equal portions and roll them to make chapathis
3. Spread the stuffing mixture over it.
4. Roll them into flutes and cut them into equal sized bhakarwadis
5. Deep fry them to get crunchy, crispy Bhakarwadis….

Confessions:

• Traditional recipe involves adding Poppy seeds (cusacusa) and fennel seeds (saunf/ sombu) to the stuffing mixture. It will give boost to its crunch and taste. I didn't use them because am not a fan of these ingredients, personally...
• Make sure to press the bhakarwadis, with your finger tips to give it shape and make it firm, before frying. 
• There is no rule as to how much and what spices must be added... It is all up to our taste buds...:)