Saturday, November 10, 2012

Bakarwadi / Bakarvadi

Time 45 min
For Cover
All purpose flour / Maida 3/4 cup
Besan / Chickpeas flour 1/4 cup
Oil 1 tbsp
Red chili powder 1/4 tsp
Turmeric powder 1/4 tsp
Garam Masala 1/4 tsp
Water 1/2 cup
Salt to taste

For stuffing
Dry coconut powder 1 cup
Sadhi shev 1/2 cup
Fresh coriander finely chopped 2 tbsp
Ginger garlic paste (coarse ) 1 tsp
Fennel seeds powder 1/4 tsp
Dhana jeera powder 1/4 tsp
Powdered sugar 1 tsp
Amchur powder 1/6 tsp
All purpose flour/ Maida watery paste 1/2  cup
Red chili powder 1/2 tsp
Salt to taste
Oil for deep frying

For Cover / Dough
Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.
For stuffing
Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method
Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

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