Bhakarwadi - Maharashtrian Snack ~ ICC

This crunchy Maharashtrian snack reminds me of the time we went to Pune for a Music and Dance program. On our way back, someone in our group mentioned these and got a few packs . I remember munching them through the long train journey.

After that trip, I somehow forgot about this tasty snack. It was Srivalli's Indian Cooking Challenge announcement that got all these memories rushing back. And it was not until I
saw the other members post this one, did I realize I never made it!

Then around midnight when the kids were alseep, I sneaked into the kitchen to make these .Amidst watching the recorded episode of  Masterchef Australia and running to the bed room to pacify a sleepy Lil dude who had a sudden nose block and sprinting to a kitchen to get this done, it was pretty funny in a way! When everyone else was asleep I was cooking for the blog!!!

Anyways, the snack got done and was clicked in the morning. The kids loved it and my maid who spend half her life in North India said it tasted so good!

I used:
Source - Sanjeev Kapoor 

For the dough:

Maida- 1 cup
Besan- 3/4 cup
Red chili powder- 1/2 teaspoon
Turmeric powder- a large pinch
Salt to taste
Oil- 1 tablespoon

Mix all the dry ingredients together in a bowl. Add oil and mix. Knead to a tight dough adding little water at a time.Cover with a wet cloth and keep aside.

For the filling:

Coconut, grated- 1/4 cup
Sesame seeds- 1/4 cup
Poppy seeds- 1/4 cup
Red chili powder- 1/4 teaspoon
Turmeric powder- 1 pinch
Cumin powder- 1/2 teaspoon
Salt to taste
Coriander leaves- finely chopped- 2 teaspoons
Ginger- a small piece, grated
Finely chopped green chili - 1

Toast the coconut,sesame seeds and poppy seeds separately. Cool and combine this with all the other filling ingredient and keep aside.

Take a ball of dough and roll it out. Brush water on the surface and spread the filling over it. . Roll into flutes and keep aside on an oiled plate/  tray. Repeat for the remaining dough.Heat a steamer and steam the flutes for 15 minutes.

Remove the flutes from the steamer and allow to cool. Cut   into 2" pieces and deep fry in oil till golden brown.

Serve immediately or store in an airtight box after it cools completely...

Bon Appetit...

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