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Wednesday, 22 April 2015

Bakharwadi

INGREDIENTS:
1 cupall purpose flour/ maida
3/4 cup besan / gram flour
1/2 tsp turmeric pdr
3 tblsp oil + Oil for deep frying
Salt to taste

FOR THE STUFFING:
Khus khus / Poppy seeds 1/4 cup
Sesame seeds / til 1/4 cup
Dry coconut/ Copra grated 1/2 cup
crushed ginger 1 tblsp
cumin pdr 1/2 tblsp
coriander pdr 1/2 tblsp
chopped coriander leaves 2 tblsp
Asafoetida 1/2 tsp
Sugar pdr
2-3 tblsp
Salt to taste
Tamarind paste or lime juice 3 tsp

PROCEDURE:
  • In a bowl mix maida,besan,salt,turmeric pdr and oil 
  • Mix well and make a stiff dough adding water
  • Keep the dough covered for 30 mins
  • In a pan dry roast poppy  seeds and sesame seeds separately 
  • Roast the copra slightly land put in bowl
  • Grind coarsely copra,til and poppy seeds and keep in a bowl
  • Add all other spices,sugar,salt,coriander leaves and mix well to copra mixture
  • Devide the dough into portions
  • Make balls and roll them into thin rotis
  • Spread tamarind paste over it and put the stuffing around 2-3 tblsp all over the roti and press it a little
  • Roll it tightly anto a cylinder shape and cut into pieces
  • Heat oil and deep fry into crisp bakharwadis
  •  

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