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home > recipes > vegetables > bhakarwadi
from UK Bhakarwadi This is 1 of 100 new vegetarian Indian recipes from the Bawarchi web site added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ Bhakarwadi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bawarch1 ***FOR COVER*** 3 cups plain flour -- (maida) 1/2 cup gram flour 1 1/2 tablespoons oil salt to taste ***FOR FILLING*** 1 tablespoon gram flour 1 teaspoon sesame and khuskhus seeds 1 teaspoon ginger grated 1 teaspoon garlic grated 1 1/2 teaspoons sugar 3 teaspoons red chilli powder 1/4 teaspoon garam masala salt to taste 1 teaspoon coriander seeds crushed coarsely 1/2 teaspoon fennel seeds crushed coarsely 1 tablespoon dried coconut grated 1/2 cup fine 'sev' -- (used in bhel) oil to deep fry For cover: Mix flours, salt, oil, mix with fingers. When crumbly add little water, and knead into a smooth dough. Cover with a moist cloth. For filling: Roast sesame and khuskhus seeds lightly. Crush, add fennel and coriander seeds. Heat oil add cumin seeds, allow to splutter. Add ginger, garlic, fry for few seconds. Add all other crushed seeds. Stir. Add coconut, sev, masalas, salt, sugar, flour. Mix well keep aside. To proceed: Take a chappati size lump, roll into thin chappati. Use dry flour to help rolling. Spread filling thinly all over chappati. Make a tight roll press down edges. Cut into 1" pieces and deepfry in hot oil. Fry until cover is crisp and golden brown. Drain, cool very well before storing in airtight containers. Making time:45 minutes Makes: 45-50 pieces Shelflife: 2 weeks Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold. Alan Hewitt

Bhakarwadi


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keyword: bhakarwadi
ethnicity: indian
recipes for vegetables
recipes by alan
Email Address:
(posted April 15, 1999)

from UK

Bhakarwadi

This is 1 of 100 new
vegetarian Indian recipes from the Bawarchi web site added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

Bhakarwadi

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Bawarch1

***FOR COVER***
3 cups plain
flour -- (maida)
1/2 cup
gram flour
1 1/2 tablespoons oil
salt to taste

***FOR FILLING***
1 tablespoon
gram
flour
1 teaspoon sesame and khuskhus seeds
1 teaspoon ginger grated
1 teaspoon
garlic grated
1 1/2 teaspoons
sugar
3 teaspoons red chilli powder
1/4 teaspoon
garam
masala
salt to taste
1 teaspoon
coriander seeds crushed coarsely
1/2 teaspoon
fennel seeds crushed coarsely
1 tablespoon dried
coconut grated
1/2 cup fine 'sev' -- (used in bhel)
oil to
deep fry

For cover:
Mix flours,
salt, oil, mix with fingers.

When crumbly add little water, and
knead into a smooth dough.

Cover with a moist cloth.

For filling:
Roast sesame and khuskhus seeds lightly.

Crush, add fennel and coriander seeds.

Heat oil add
cumin seeds, allow to splutter.

Add ginger,
garlic, fry for few seconds.

Add all other crushed seeds. Stir.

Add
coconut, sev, masalas, salt, sugar, flour.

Mix well keep aside.

To proceed:
Take a chappati size
lump, roll into
thin chappati.

Use
dry flour to help rolling.

Spread filling thinly all over chappati.

Make a tight roll
press down edges.

Cut into 1" pieces and deepfry in
hot oil.

Fry until cover is
crisp and golden brown.

Drain, cool very well before storing in airtight containers.

Making time:45 minutes

Makes: 45-50 pieces

Shelflife: 2 weeks

Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Alan Hewitt


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