Bhakarwadi - Gujarati
|Dry ingredients for the dough|
|Chickpea flour||1⁄2 Cup (8 tbs)|
|Wheat flour/All purpose flour||1⁄4 Cup (4 tbs)|
|Turmeric powder||1 Pinch|
|Baking soda||1⁄4 Teaspoon (Use if baking) (Optional)|
|Salt||1⁄4 Teaspoon (Use as per your taste)|
|All purpose flour||1⁄4 Cup (4 tbs) (For dusting while rolling the dough)|
|Wet ingredients for the dough|
|Water||1⁄4 Cup (4 tbs)|
|For coating the dough|
|For the filling|
|Red chili powder||1 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Sesame seeds||1 Tablespoon|
|Poppy seeds||1 Tablespoon (Khas khas)|
|Coriander and cumin powder||1 Teaspoon|
|Coconut flakes||2 Tablespoon|
|Fennel seeds||1 Teaspoon, freshly ground|
|Sugar||2 Tablespoon (Use as per your taste)|
|Fresh lime juice/Tamarind paste||1 Teaspoon|
|Cloves powder||1 Pinch (Optional)|
|For frying the bhakarwadis|
|Oil||1 Cup (16 tbs) (For deep frying)|
To prepare the dough for the layers:
1. Take a large mixing bowl, add chick pea flour, wheat flour, turmeric powder, salt, asafoetida and mix all these dry ingredients well, breaking lumps of chick pea flour, if any. Add baking soda (only if you are to bake the bhakarwadis).
2. To this dry mixture, add oil and mix well.
3. Slowly add water in very small amounts at a time, and knead to form a hard dough.
4. Smear a little oil on your palms and coat the dough to get rid of the stickiness. Cover the dough and set it aside for at least 15 minutes, or until you see small white spots on the dough.
To prepare the filling:
5. Into a bowl add red chili powder, garam masala, sesame seeds, poppy seeds, salt, coriander & cumin powder, coconut flakes, freshly ground fennel seeds, sugar, asafoetida, fresh lime juice and a pinch of turmeric powder. Add cloves powder (if using). Mix to combine well.
6. Using a blender, blend the prepared filling to a fine mixture and set aside.
7. Take portions slightly bigger than a golf ball size, dust with a little flour and roll into neither too thick nor too thin rounds.
8. Spread the filling on the entire surface and press it lightly to the dough. Spread a little lime juice (plain water may also be used) on the edges of the dough, then roll tightly and firmly from one end pressing it to seal the edges well.
9. Heat a pan with oil for frying. When the oil is hot enough, fry the bhakarwadis until golden brown.
10. As an alternate option, the ends of the bhakarwadis may also be dipped into a mixture made with chickpea flour and lime juice and then deep fried.
11. Serve as a snack.
If desired, after mixing the filling, it can be sauteed in a little bit of oil before blending.
A paste made with 1/2 teaspoon of chickpea flour and 1 teaspoon of lime juice can be used to dip the bhakarwadi ends before deep frying.
If you are baking the bhakarwadis instead of frying them, bake in a preheated oven at 350 F for about 15 minutes or till done.