Bhakarwadi | Diwali Recipes

Ingredients

  Sweet Tamarind Chutney

Oil For Deep Frying 

To Make A Dough

Maida - 1 Cup

Besan - 2 Tbsp

Salt - 1/2 Tsp

Hot Oil - 2 Tbsp

Water 

To Make Masala Powder

Coriander Seeds - 1 Tbsp

Cumin Seeds - 1 Tsp

Fennel Seeds - 1 Tsp

White Sesame Seeds - 1 Tbsp

Poppy Seeds - 1/2 Tbsp

Desiccated Coconut - 1/2 Cup

Garam Masala - 1/2 Tsp

Kashmiri Chili Powder - 1 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Method

In a large bowl, add maida, gram flour, salt, and hot oil and mix well.

Mix till you get a crumb like texture

Add water gradually and knead it to a dough

Let the dough rest for 15 mins

To make the filling, heat a pan and add coriander seeds, cumin seeds, fennel seeds and dry roast them for a 2-3 mins

Add poppy seeds, sesame seeds, dry coconut, and roast again for a couple of minutes

Let the ingredients cool down

Transfer it to a mixer jar, add red chili powder, garam masala, salt, sugar and grind it to a fine powder

Take the dough and divide the dough into 2 or 3 portions

Roll out the dough to a medium thickness round disc

Spread the tamarind chutney all over the disc evenly

Spread the masala powder fully on top of it

Roll the disc tightly

Seal the edges (you can also cut them off)

Cut the Bhakarwadi to 1/2 inch sized pieces

Press each bhakarwadi slightly to seal the masala

Heat some oil for deep frying

Add the bhakarwadis into the hot oil and fry them on low flame till they golden brown in color

The Bhakarwadi is now ready.

Let them cool to room temperature and store them in an air-tight container.