After preparing so many different sweets this Diwali, preparation of a savory item was the need of the festival ;). This too had to be different from regular yet one of our favorite. Having stayed in Pune for around 5 years, bhakarwadi has become one of our favorites. Our family members back home really relish Chitale’s bhakarwadi.
For the stuffing :
- 1/2 cup desiccated coconut
- 1/4 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- sugar as per taste ( I used approx. 1 tbsp)
- 1/4 tsp turmeric powder
- 1/2 tsp dry mango (aamchur) powder
- 1 tsp fennel seeds
- 1/2 tsp coriander powder
- 1/4 tsp cumin (jeera) powder
- 1 tsp sesame seeds (til)
- 1/4 tsp garam masala
- 1 tsp poppy seeds (khus khus)
- salt as per taste
For the dough :
- 1/2 cup all-purpose flour (maida)
- 1/2 cup gram flour (besan)
- 1/4 tsp kashmiri chilli powder
- pinch of turmeric powder
- pinch of asafoetida (hing)
- salt as per taste
- 2 tbsp hot oil
- water as required for kneading
- 4 tsp oil for greasing
- all-purpose flour for dusting
- oil for deep-frying
- In bowl, mix well all-purpose flour, gram flour, chilli powder, turmeric powder, asafoetida and salt.
- Then add the hot oil and crumble.
- Add water as required and knead into a tight dough.
- Allow the dough to rest for at least 30 mins by covering under a damp cloth.
- Grind all the ingredients of the stuffing in a mixie to a coarse powder.
- Divide the dough into medium-sized dough balls. (With the given measurements, I could get 4 dough balls).
- Roll one of the balls into a thin disc. Apply a thin-film of oil on it.
- Spread a layer of coarse stuffing on top of it leaving a little space at the edges.
- Now tightly roll the disc into a pipe and seal the ends by turning the edge inwards.
- Now cut the roll into slices of about 1 cm thickness.
- Flatten each slice a little with your finger.
- Repeat the procedure for rest of the dough balls.
- Deep fry all the slices till golden brown.
- Drain on a kitchen towel.
- Store in an air tight container.