Name: Bhakharwadi rolls recipe by Dhara Shah at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Refined Flour, 1 cup; Gram Flour,3/4 cup; Saltto taste; Turmeric powder,3/4 tsp; Red chilli powder, 3 tbsp; Oil1 tbsp + to deep fry; Poppy seeds, 1/4 cup; Sesame seeds,1/4 cup; Dry coconut grated, 1/2 cup; Ginger chopped,1 tbsp; Green chillies chopped3; Coriander powder,1/2 tbsp; Cumin powder,1/2 tbsp; Asafetida,1/4 tsp; Fresh coriander leaves chopped,2 tbsp

ABOUT Bhakharwadi rolls RECIPE

Bhakarwadi is a delicious sweet and spicy crispy Maharashtrian snack. These refined and gram flour dough spirals are filled with a sweet-spicy mixture of coconut, poppy seeds and sesame seeds and then deep fried till crisp. Making them is a little time consuming but you can store them in an airtight container for a couple of days.

Ingredients Serving: 4

Refined Flour, 1 cup
Gram Flour,3/4 cup
Saltto taste
Turmeric powder,3/4 tsp
Red chilli powder, 3 tbsp
Oil1 tbsp + to deep fry
Poppy seeds, 1/4 cup
Sesame seeds,1/4 cup
Dry coconut grated, 1/2 cup
Ginger chopped,1 tbsp
Green chillies chopped3
Coriander powder,1/2 tbsp
Cumin powder,1/2 tbsp
Asafetida,1/4 tsp
Fresh coriander leaves chopped,2 tbsp

Instructions

Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.
Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder.
Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.
Rub into sesame seeds and place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly.
Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.
Drain onto an absorbent paper. Serve hot or at room temperature.

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