Bhakharwadi

Originally from Maharastra but pretty much famous in Gujarat... Spicy and bite-sized... Deep-fried munching that can be easily found at any farsanwala??? Anyone can guess.... it's "Bhakharwadi"!!!

I always found making it in-house is a tiresome job to do in kitchen!!! And I know... everyone thinks the same. I never knew it was that easyyyyy :) Just gave it a try and you can see the result here...

Makes: 25 (medium-sized)

INGREDIENTS:

For Dough--

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1/4 cup Wheat Flour

1/2 cup Besan

1/4 cup Semolina (fine)

Salt to taste

A pinch of Hing

1 tsp Oil

For Filling--

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1/2 cup Desiccated coconut

2 tbsp Lemon juice (or tamarind paste)

1/2 tsp Red chilly powder

1/4 tsp Turmeric powder

2 tsp Goda Masala (1/2 tsp Garam Masala with 1/2 tsp sesame seeds can be used as an alternative)

1/4 tsp Cumin powder

1/2 tsp Coriander powder

1 tbsp Fennel seeds (freshly ground)

1/2 tsp Besan

2 tsp Lemon juice

Oil to fry

METHOD:

- Mix all 3 flours, salt, oil and hing in a bowl. Knead a not-so-soft dough using water and keep aside for around 15 mins.

- Take all the ingredients of filling in a bowl and mix well. This mixture will be a little moist due to lemon juice.

- Make 3 equal sized portions of dough and roll each of them using wheat flour for dusting.

- Take each one of them on flat surface one after another and follow the below given process:

• Spread the filling mixture on it and press it gently to make it stick on the surface.
• Start rolling it from one side to other tightly and make a stiff roll.
• Make a slurry of besan and lemon juice and seal the open edge with it.
• Cut the extra part from both the sides and then cut the roll into pieces keeping the size equal.
• Take a drop of slurry and apply on both the open sides of piece.

- Heat the oil in deep frying pan and fry 5-6 pieces at time till crisp and golden brown.

- Cool down to room temp and store these "Bhakharwadis" in air-tight container.

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi: