Name: Paneer Bhakerwadi ( Mom's Recepie ) recipe by Manisha Shukla at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: for the stuffing:; Paneer 250 gms (fresh); Onion 1 big sized; Grated coconut 2 tbsp; Roasted ground Singdana 1 tbsp; Dhania/Coriander powder 1 tbsp; Sesame seeds 2 tbsp; Khus khus/ Poppy seeds 1 tsp; Coriander leaves, chopped finely 2 tbsp; Salt, Red Chilli powder and Garam masala (according to taste); CORN FLOUR 1 TBSP; Oil 2 tsp for sauteing and kneading the flour; For the dough:; Besan 2 cups; Wheat flour/Maida- 3/4 cup; Salt, turmeric powder and chilli powder as per taste; Oil for frying

ABOUT Paneer Bhakerwadi ( Mom's Recepie ) RECIPE

A New Version of Bhakerwadi which was my mom's speciality. I stuffed paneer in it with all the traditional masalas. Enjoy this dish with evening tea during the monsoon.

Ingredients Serving: 4

for the stuffing:
Paneer 250 gms (fresh)
Onion 1 big sized
Grated coconut 2 tbsp
Roasted ground Singdana 1 tbsp
Dhania/Coriander powder 1 tbsp
Sesame seeds 2 tbsp
Khus khus/ Poppy seeds 1 tsp
Coriander leaves, chopped finely 2 tbsp
Salt, Red Chilli powder and Garam masala (according to taste)
CORN FLOUR 1 TBSP
Oil 2 tsp for sauteing and kneading the flour
For the dough:
Besan 2 cups
Wheat flour/Maida- 3/4 cup
Salt, turmeric powder and chilli powder as per taste
Oil for frying

Instructions

Mix the gram flour and wheat flour. Add the salt, turmeric powder, red chilli powder and a little oil. Knead a tight dough and keep it aside.
Take a pan, slightly roast the coconut, khus khus and sesame seeds in it.
Heat 1 tsp oil in kadhai and saute the finely chopped onion.
Once it becomes brown in colour, add all the roasted ingredients and the grounded singdana. Then add in the masala and salt.
Now add in the crumbled paneer and corn flour. Let the mixture cool.
Roll roti shapes of the gram flour mixture. Wet it with a little water, just brush it slightly. Put in the filling and spread it evenly.
Roll them tightly and cut the bhakerwadi.
Heat oil and deep fry these bakerwadi on a medium to high flame. Adjust the heat.
When it turns brown in colour, take it out from the heat and place them on a paper to absorb the extra oil.
Enjoy it as an evening snack!

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