Bakarvadi

While browsing the blogs, i came across this bakarvadi, and the snap itself looked so tempting to me, that i decided i'll try it for sure sometime. But then as usual,i couldn't find that source again. Anyhow when google is there no fear...haha.
Intially when i saw the list of ingredients and its procedure, i was a little demoralized, but anyhow gave it a try, and then came these so nice looking and delicious vadis. I must say it was not so easy for me to make them , but my hubby liked them so much, that for sure i would cook them again...

Ingredients:

For cover:
3 cups plain flour (maida)
1/2 cup gram flour (besan)
1/4 tsp Baking powder
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tbsp. each sesame and khuskhus and coriander seeds
1 tsp each of Fennel seeds, Ajwain,cumin seeds
2 tbsp dry coconut grated
1 tsp. ginger grated
1 tsp. garlic grated
1 very small onion
1 1/2 tsp. sugar
1 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Method:

For cover:

Mix flours, salt, oil, soda, mix with fingers.
When crumbly add little water, and knead into a stiff dough.
Cover with a moist cloth.

For filling:

Roast sesame and khuskhus seeds lightly.
Crush, add fennel ,ajwain and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add finely minced onions until and fry untill reddish
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well and then add to the blender.Grind to a smooth powder,keep aside.

To proceed:

Take a chappati size lump, roll into thin chappati, roll it in a rectangle if u can, by rolling the edges thinner and then folding it like a envelope.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Roll the dough from the long end, keeping the roll as tight as possible.
Seal the long end with a touch of water
Cut into 1" pieces(i did cut to 1/2 inch only) and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.

Shelflife: 2 weeks

Tip: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.
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I'm sending this to SWC: Maharashtrian Cuisine
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!

Posted by Neha

Labels: dry snacks