Bhakharwadi - Maharashtra Special for Indian Cooking Challenge



Bhakharwadi is a Maharashtrian snack which is very popular. Normally this is relished with tea or carried along on long journeys. I have always been fond of this, but never thought of making it myself. With Valli giving this snack for Our cooking challenge, I was happy that I had a chance to try. Life forever seems to be busy and one has the habit of postponing things for the last minute. This is what happened with me too. Well actually I cant say last minute, because I tried the snack three days before the challenge. Unfortunately the Bhakharwadis were a big flop. They got glued to the steamer and in my attempt to remove they were disintegrated. The stuffing was delicious, I fried a few very carefully and they got over within minutes.

I was quite dejected and kept thinking what went wrong..
The next morning I decided to re do. This time I added some sugar and lemon juice and a few extra spices. Everytime I have had this snack it has always had the sweet and tangy taste.I made sure to press the rolls while rolling so that all the stuffing would stick.I did not steam , and just cut up the roll into 1/2'' pieces. and prayed they would not fall apart.

When I removed the first Bhakharwadi I could not wait, I just popped it in my mouth. It was hot and i loved it. It looked so beautiful. A lovely spiral with the specs of poppy seeds, which looked like some designer treat.

I placed these spirals on the breakfast table and was amazed , everyone loved them. I could only smile, wondering did I need to get dejected,No not at all. We cant be perfect always, and one does learn from mistakes right?



Dough
1 cup all purpose flour
1 cup gram flour
3 tsp red chilli powder
¾ tsp turmeric powder
2 tbsp oil
Salt to taste
Mix the ingredients under dough and make a semi soft dough with water.
Keep aside.

Stuffing
2 tbsp poppy seeds
2 tbsp sesame seeds
4 tbsp dry desiccated coconut
½ tbsp coriander powder
½ tbsp cumin powder
½ tbsp garam masala
2 green chillies, finely chopped
½ tsp ginger, finely chopped
¼ tsp asafoetida
1 tbsp sugar, powdered
Juice of 1 lemon
Pinch salt
Dry roast all the ingredients under stuffing, except sugar and lemon.
Place them in a spice grinder and give it a quick pulse.
Add sugar and lemon juice.
Check for spices at this stage, it should be spicy, salty, sweet as well as tangy.


Assembling
Divide the dough into three equal balls.
Roll them to a disc.
Apply water on the disc.
Spread the stuffing on this disc.
Now start rolling from front, keep pressing in between so that the spice sticks to the disc.
Seal the edges with lemon juice..Similarly make other rolls.
Cut these into ½’’ pieces.
Deep fry on medium flame till crisp and golden.



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