Baked Bhakarwadi

Bhakarwadi is a khata-meetha-theeka (sweet n sour n tangy) snack which is very famous in Maharashtra and Gujarat. Though it was originated in Gujarat, its popular as a Maharashtrian snack. The original recipe is to deep fry these in oil, but this is a baked version, thereby making it more healthy and less guilt free indulgence. Also I have replaced some part of apf with wheat flour. I was actually amazed at the super crispy texture. Got a big thumps up from hubby when he tasted it in the evening.

Ingredients:

For the filling:

• Sesame seeds 2 tbsp
• Khus khus (poppy seeds) 2 tbsp
• Dessicated/dry coconut 4 tbsp
• Cumin seeds (jeera) 1/4 tsp
• Carom seeds (ajwain) a pinch
• Asafoetida (hing) a pinch
• Fennel seeds (saunf) 1/4 tsp
• Chopped ginger 1 tsp
• Red chilli powder 1/2 tsp
• Coriander powder 1/2 tsp
• Amchur powder 1/2 tsp
• Salt to taste
• Sugar 2-3 tsp
• Finely chopped coriander leaves 1-2 tbsp
• Thick tamarind paste 1 tbsp

For the covering:

• Maida/apf 50 gm
• Besan 50m gm
• Wheat flour 50 gm
• Baking powder a pinch
• Salt to taste
• Chilli powder a pinch
• Turmeric powder a pinch
• Oil 3-4 tbsp

Method:

To make the filling:

• Dry roast the sesame seeds and poppy seeds on low flame for 3-4 minutes. Switch off the fire and add the remaining ingredients and pulse it in a mixer for few seconds. Your filling is ready to be used.

How to make the dough:

• Mix maida, wheat flour (atta) and gram flour (besan) and add salt, chilli powder, turmeric powder and oil and rub it well. Add little water using a spoon and knead into a smooth and tight dough.

• Cover the dough with a damp cloth and allow it to rest for 15-20 minutes.

How to assemble and bake:

• Divide the dough into 2 or more balls and roll each ball into a disc of uniform thickness almost like a chapati.

• Apply some tamarind paste on the roti uniformly. Sprinkle the filling on top of it.

• Roll it into a tight log and seal the ends firmly.

• Preheat the oven at 180-200 degree celsius for atleast 10-12 minutes.
• Take a sharp knife and cut the log into half inch thick pieces.

• Take a baking tray and line it with a parchment paper. Place these pieces gently on the parchment paper leaving a small gap in between the pieces.

• Bake it for 20-25 minutes or till the top looks golden in colour.
• Remove it from the oven and allow it to cool in the tray for 5-8 minutes. Store it in airtight containers after it is fully cooled.
• Enjoy these healthy snack with your evening tea.

Notes:

• For a better taste replace the wheat flour with maida. Add sugar according to your taste. The amount of red chilli can also be altered. Can even add 1-2 finely chopped green chillies. The tamarind paste can be replaced by lemon juice.
• I have made small mini sized bhakarwadis. You can make bigger ones if you like. Adjust the baking timings accordingly.
• If you are using fresh coconut, roast it for a while before grinding.