Bhakarwadi is a Gujarati fried roll, crispy, spicy, tangy snack item. It is prepared as a snack too.
All purpose flour/Maida 1 cup
Gram Flour/besan 3/4 cup
Turmeric 1/2 tsp
Oil 1 tbsp + for deep frying
Chilli Powder 3 tsp
Sesame seeds/til 1/4 cup
Poppy seeds/khukus 1/4 cup
Ginger grated 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Coconut grated 1/2 cup
Green chillies 3
Coriander leaves 2 tbsp chopped
Asafoetida 1/4 tsp
Take a bowl, add maida, besan flour, chilli powder, turmeric, 1 tsp oil and mix well.
Add water slowly and mix to a dough. Cover and keep aside.
Dry roast sesame seeds and poppy seeds.
In a blender, put these roasted seeds, coriander seeds, ginger powder, cumin powder, green chillies, asafoetida and grind into fine powder.
Add finely chopped coriander leaves, salt to taste and mix well with the masala.
Take pan and heat oil for deep frying.
Now divide the dough into 8 equal parts. Roll out one portion dough into chapati and spread the masala mix on the rolled chapati.
Start rolling the chapati tightly without any air inside.
Apply water on the edges and close.
Cut the rolls into thin pieces and gently press the pieces. Let the pieces be of same size so that frying will be equal else smaller piece will be fried and bigger one will not be fried.
When oil is ready for frying turn the flame to low/medium and gently drop the Bhakarwadi pieces into the oil.
When Bhakarwadi’s turn golden brown remove from the oil on a kitchen towel to absorb extra oil.
Now Bhakarwadi’s are ready to serve.
Transfer the remaining Bhakarwadi’s into an airtight container and you can store for about 15-20 days.
You can add more Masala to be more spicy. Once you roll into tubes gently press by your hand and cut into pieces. Flame for frying should not be too high nor too low. Else Bhakarwadi’s gets burnt and before it is cooked.