Baked Bhakarwadi

A very popular Maharashtrian spicy tea time snack,  traditionally  is deep fried but I have made it a little healthy by changing the technique used for cooking it that is not deep frying but baking them.

Pre-preparation Time-20-25 minutes

Baking Time- 40-45 minutes

Baking Temperature- 180◦C / 360◦F

Makes- 40 small squares

Ingredients and Quantity:

For the dough:

Whole Wheat flour- ½ cup

Semolina-1/4^th cup

Chickpea flour- 01 cup

Turmeric powder-1/2 tsp.

Extra Virgin Olive oil- 01 tbsp.

Salt- to taste

Water, to knead- as required

For the Filling:

Poppy seeds, lightly dry roasted- 1/4^th cup

Sesame seeds, lightly dry roasted – 1/4^th cup

Desiccated Coconut, dry roasted till golden brown- 1/4^th cup

Ginger, grated- ½ tbsp.

Green Chilli, coarsely ground- ½ tbsp.

Coriander Powder- ¼ th tbsp.

Mango powder-1/4^th tsp.

Garam masala powder- 1/4^th tsp.

Turmeric powder- ½ tsp.

Cumin powder-1/2 tsp

Carom seeds- ½ tsp

Asafoetida – a pinch

Coriander leaves, chopped- ½ tbsp.

Mint Leaves, chopped- 3/4^th tbsp.

Honey- 02 tsp.

Lemon juice- 15 ml

Olive oil- 01 tbsp. for applying on the SS table and palette knife

Method:

In a glass bowl combine all ingredients mentioned for the dough and stir well. Add water very little at a time and knead to a firm dough. Cover with a moist muslin cloth and keep aside for some time.

In a mixer, coarsely grind add all the ingredients mentioned in the filling from poppy seeds to mint leaves. Once it is done add lemon juice and honey, mix well and keep aside. Preheat the oven to 180◦ C. Divide the dough into two portions. Apply the stainless steel working table top with oil.

Place 01 portion of dough and roll evenly take square cookie cutters and cut them. Place the filling on each square. With a. oiled palette knife press them so that the filling remains intact.

Now roll the other portion of dough and cut into squares as mentioned above.

Place each square on top of the prepared bhakarwadi. Again with an oiled palette knife press them gently

Arrange them on a greased baking tray. Bake them at 180 ◦C for about 35 to 40 minutes until crispy.

After baking, cool them completely and serve it with mint coriander dip and store in an airtight container, if not consumed immediately.

Kindly note: I have given a variation in the shape from the traditional pinwheel kind of Bhakarwadi.