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चितळे बंधू सारखी बाकरवडी | जराही चुकणार नाही इतकी सविस्तर कृती परफेक्ट प्रमाण 1/2kg Bakarwadi Recipe
चितळेंसारखी बाकरवडी रेसिपी | बाकरवडी रेसिपी | पुणेरी बाकरवडी | Bhakarwadi Recipe | Chitale Style Bhakarwadi Recipe |
साहित्य | Ingredients
वरील आवरण बनवण्यासाठी लागणारे साहित्य | For Making dough
*मैदा (दाबून कपमध्ये भरलेला )२ कप | All purpose flour 2 cups
*बेसन १/४ कप | Besan ¼ cup
*तांदळाचे पीठ ३ tbsp | Rice Flour 3 tbsp
*मीठ चवीनुसार | Salt to taste
*ओवा १/४ tsp | Carom Seeds ¼ tsp
*तेल (मोहन) ३ tbsp | Oil (moyen) 3 tbsp
*पाणी (पीठ भिजवण्यासाठी) अंदाजे ३/४ कप | Water to knead dough (approx ¾ cup)
बाकरवाडीचे सारण बनवण्यासाठी | For making bhakarwadi stuffing
*धने १ tbsp | Coriander seeds 1 tbsp
*जिरे १ tbsp | Cumin Seeds 1 tbsp
*बडीशेप १ tbsp | Fennel Seeds 1 tbsp
*खसखस १ tbsp | Poppy Seeds 1 tbsp
*पांढरे तीळ २ tbsp | White Sesame 2 tbsp
*सुक्या खोबऱ्याचा किस १/२ कप | Grated Dry Coconut ½ Cup
*कोथिंबीरीचे पाने १/४ कप | Chopped Fresh Coriander
*बेडगी मिरची पावडर १ tbsp | Byadagi Red Chilly pw 1 tbsp
*गरम मसाला पावडर १ tsp | Garam Masala powder 1 tsp
*साखर २ tsp | Sugar 2 tsp
*आले लसूण पेस्ट १ tbsp | Ginger Garlic Paste
*मीठ चवीनुसार | Salt to taste
*मोरा शेव १/२ कप | Mora Shev ½ Cup
*चिंच गुळाची चटणी गरजेप्रमाणे | Tamarind Chutney as needed
*तेल तळण्यासाठी | Oil For frying
How to make a bhakarwadi recipe?
How to make bhakarwadi Stuffing?
*Heat a pan, add coriander seeds, cumin seeds and fennel seeds and dry roast them for 1-2 minutes
*Then to this add poppy seeds, sesame and roast for 1 more minute, masale are roasted properly, transfer them into a plate.
*Now to the same pan, add dry grated coconut and roast the coconut to light brown color transfer then into another plate.
*to the same pan add coriander leaves and dry roast on low flame until coriander leaves get crispy, once done transfer them into the roasted coconut and allow them to cool down.
*Now take roasted spices into a grinding jar and grind them to a coarse powder (dont grind to fine) to this add roasted coconut, coriander, red chilly pw, garam masala pw, sugar, ginger garlic paste, salt to taste and 2 tbsp of mora shev and again churn for a few seconds just to mix the spices well together. (don't grind too fine)
*Take the ready mixture into a mixing bowl. Crush the remaining mora shev a little by handa and add to the masala mixture and mix well.
To knead the dough
*In a mixing bowl add maida, besan, rice flour, salt to taste and carom seeds, mix everything well
*To a tadaka pan heat up the taken oil, once oil is piping hot add this hot oil into the maida mixture and mix everything well using a spatula.
*Once the mixture is bearable hot, rub the mixture for 2-3 minutes to spread the oil equally into the maida.
*Then using normal temp water knead a tight but soft dough. Here, please note the dough should not be very soft or loose, else you will be able to roll the bhakarwadi.
*Cover the dough and keep it aside for 20 minutes.
How to roll Bhakarvadi -
*take the dough, knead for a minute and divide into equal parts.
*Take one portion, dust with some maida and roll the dough to make thin chapati.
*Chapati should not be too thick or too thin. Roll like a chapati.
*Once done, drop ½ tsp tamarind chutney onto the chapati, spread a thin layer onto it, then spread the ready masala all over the chapati, spread the masala evenly.
*Then take a flat bottom bowl, and press the masala layer with gentle hands to get set properly.
*Then make a roll, while rolling make a tight roll, try to remove all the air bubbles while rolling.
*Once done, fix the roll as shown in the video and cut into pieces.
*Follow the same process for remaining dough and masala.
How to fry bhakarwadi -
*Heat up some oil for deep frying into a kadai, once oil is moderat hot, turn the flame to low, drop some bhakarwadi into the oil, don't touch the badi for the first 1 minutes, keep the flame low.
*After a minute, turn the vadis with gentle hands.
*Fry the vadi on low flame until they get a nice golden color, one batch will take approx 8-9 minutes to fry.
*Our Delicious Crispy Bhakarwadi is ready.. allow them to cool down completely, you can store them for a month in an airtight container.
*Serve with hot tea as an evening snack and enjoy.
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Bhakarvadi Recipe | Bakarvadi Recipe Marathi | Sarita Kitchen Bakarvadi
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