When I was thinking which state or rather what I should select this month, I suddenly remembered these crunchy Bharkarwadi. We have previously made Pudachi Wadi from Maharashtra and they surely know how to get such delicious snacks with besan. These are so famous, and well known that I was wondering how I have not taken up this till date.
Indian Cooking Challenge always does it to me. Makes me feel all worked up and proud at the same time. It’s almost like we have literally travelled to the state and enjoying the treat there. So with all these thoughts I was getting ready to make this snack. I was shortly indisposed to cook much and was still inclined towards that mind frame, being little lazy and not really planning well. When I could have made those simple dishes, I missed pushing myself and I found it was almost late evening when I set out to make these.
Lucikly this is one of those dishes that work out well by itself for me. As with most dishes, I wasn’t measuring by the recipe. Just saw what all were required and seeing these are pantry available ingredients, I was happy that I didn’t missout anything.
I adapted this recipe from Sanjeev Kapoor and went with my own measurement. Knowing my boys may not eat so much spice, I reduced on both red chili and green chili and the result was such an amazing chunchy snack. Also I resort to Microwave usage whenever it is possible. Especially when it comes to steaming, I only always use microwave for the ease it gives me. I have two idli cookers, yet getting them out and using is it, is always such a laborious process. so this quick dip in the microwave, makes life so easy.
Talking about Idli steamers, reminds me of the conversation I had with Amma. She replaced my old 4 plate Idli steamer with 6 plate, saying now that we are six of us, it should be easy for me to make breakfast for everybody in one shot. How I wish it was true! Chinnu won’t touch Idlis and here I am using only 4 plates again. Such is the irony of life at times!
Now getting back to the Bkarkarwadi we were talking, yes Konda and Peddu loved it. As expected Chinnu was very reluctant and didn’t like it much. I still packed it for him the next day for school snacks. The cake was devoured while these were shared with friends.
Coming to things I didn’t add to the dish as per the original one, I skipped Ginger. I don’t know why, I simply skip through the list if a ginger is mentioned, that always reminds me of the ‘Inji thina Korangu’ (a monkey that has just eaten a piece of ginger) and somehow don’t want to look like that. So you know I avoid adding ginger, though I know how healthy it is.
Anyway here’s to a snack that can get us all addicted to it.
Bhakarwadi ~ Maharashtrain Special
Preparation Time : 11-15 minutes
Cooking time : 30 minutes
Cuisine : Maharashtrian
All purpose flour / Maida – 1 cup
Gram flour / Besan – 3/4 cup
Salt to taste
Turmeric powder – 3/4 teaspoon
Red chilli powder – 3 tsps
Oil – 1 tbsp + to deep fry
For the Stuffing
Poppy seeds / Gasa Gasa – 1/4 cup
Sesame seeds / Til – 1/4 cup
Dry coconut / Chopra, grated – 1/2 cup
Ginger, chopped – 1 tbsp (I didn’t add)
Green chillies chopped – 2 tbsp
Coriander powder – 1/2 tbsp (I forgot to add)
Cumin powder – 1/2 tsp
Asafoetida – 1/4 tsp
Fresh coriander leaves chopped – 2 tbsp
How to make Bhakarwadi
Mix together the maida, 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 in finely chopped green chillies, cumin powder.
Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
Divide the dough into three equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.
You can either steam these in regular idli steamer or in MW. Remember to grease the bowl and add the rolls.
You can steam it for 15 mins in a idli steamer or for 1 -2 mins in MW. Cool the flutes slightly and cut into half inch sized pieces.
They can be cut into pieces without steaming too.
Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.
Drain onto a kitchen towel and store it in an air tight container.
Adjust the spice as per your liking. The dough can be more spicy if you like. Also do remember to grease the plate on which you keep the rolls for steaming.
Allow it to cool down before slicing. First batch I steamed for 2 – 2 & 30 mins. Second batch I steamed for a minute. it was still soft to handle. However you don’t risk the rolls breaking.