Lentils filled Bhakarwadi

Bhakarwadi is sweet Salty Spicy Crispy delicious Maharashtra snacks. It is little bit difficult and time taking to make bhakarwadi but once you made it, you can consume it for one month. This can be good option while traveling also.

Basically it is made like a spiral binding filled with coconut, sesame seeds and khuskhus. Here
I tried one different type of bhakarwadi using lentils (daal). It came out so perfect and tasty that everybody demanded more. So this inspired me a lot and I wanted to share this recipe with my readers also.
After this bhakarwadi recipe using daal I would also share common bhakarwari recipe very soon.
Here is the recipe.

                                                                       Deep fry version

                                                                 Baked version


Ingredients: For filling

1. Urad Daal: 1/2 Cup soaked
2. Chana Daal: 1 Cup soaked
3. Cumin powder: 1 tsp
4. Red Chilli powder: 1 tsp
5. Chaat masala: 1 tsp
6. Saunf: 1 tsp
7. Ajwain: 1 tsp
8. Sugar: 2 tsp
9. Salt : 1 tsp

Method of Preparation of filling:

1.    Take all dry ingredients together in mixer grinder and grind it in to fine powder.

2.     Now put both daal in grinder jar and grind it with out using water or very less water as coarse texture.

3.   Now take kadahi or pan on gas and heat it. Put two spoon oil in pan. Put coarse paste of daal in pan. Saute it on high flame.
4.   Add dry grinded ingredients and mix well and saute for 2- 3 minutes. Saute it on high flame and be careful to not burn.

5.  Keep it for cooling.
6.  Meanwhile you prepare dough for it.

Ingredients for dough:

1. All purpose flour: 1 cup
2. Gram flour : 1/2 cup
3. Oil: 1/4 cup
4. Red Chilli powder : 2 tsp
5. Salt : 2 tsp
6. Baking powder: 1 tsp
7. Water: As required (for deep fry)
8. Curd or milk : As required ( for baking)

Method of Preparation of dough:

1. Put gram flour and refined flour in a bowl and add salt, red chilli powder, baking powder into flour and mix well.
2. Now add oil and mix well until it becomes like bread crumbs texture

For Baking:
Now if you have to bake the bhakarwadi then make dough using only curd or milk. No water should be used if you want to prepare dough for baked bhakarwadi. Make a tight dough.

For Deep Fry:
If you want to make bhakarwadi deep fried then prepare dough using water. Make a tight dough.

 Bhakarwadi Preparation:

1. Now take dough and divide into 6 small parts.
2. Take one part of dough and roll it using rolling pin in  thin sheet.
3. Now put some oil over rolled sheet and spread it.

4.     Now put prepared filling of daal and spread over sheet uniformly.

5.   Now start rolling it tightly using hand in one direction.
6.   Do same process with other parts of dough.
7.  Now take cling wrap sheet and wrap all rolled bhakarwadi and keep in freeze for at least one hour and preferably over night.

8.  Take it out rolled bhakarwari from freeze and remove cling wrap.
9.  Now take a sharp knife and start cutting in disc slices.

If baking:

1. Preheat oven for 10 mintues.
2. Take a baking tray and line up with aluminium foil.

3.  Place all disc slices over it and bake it at 200  degree centigrade for 15 minutes or when it starts turning brown.

If deep fry:

1. Take a kadahi and heat it on high flame. Put sufficient oil in it so that disc slices dip well in it.
2. Heat oil on high flame.
3. Now put bhakarwadi in oil and deep fried it in low flame.

4.   When  it starts turning brown and crispy then take it out and put on tissue paper to absorb excess oil.

Serving

Now bhakarwadi is ready . Serve it with your favourite chatani.

Note:

1. Make a coarse paste of soaked daal.
2. Make a dough tight.
3. For baking, make a dough using curd or milk
4. You can store bhakarwadi in airtight container for one month.