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Today we'll make Mini Bakharwadi
bite sized this bakharwadi
is very crunchy and tastes delicious
So let's get started
to make mini bakharwadi
prepare a dough
take 1 cup of refined flour
add 2 tbsp of oil
less than 1/4 tsp of carom seeds
1/8 tsp and crush it like this
1/4 tsp of salt
2 tbsp of chickpea flour
you can make bakharwadi without using chickea flour
or you can take more chickpea flour
mix all the ingedients
adding little water knead a stiff dough
stiff dough is ready
and to knead this dough
less than 1/4 cup of water is consumed
from 1/2 cup of water thi much is still left
cover the dough and leave for 15-20 mins
let it set
and prepare spices for bakharwadi
1 tbsp of sesame seeds
1 tbsp of dessicated coconut
2 tsp of sugar
1 tsp of coriander powder
1 tsp of fennel powder
1/2 tsp of cumin seeds
1/2 tsp of red chilli powder
1/2 tsp of salt
1/4 tsp of turmeric powder
1/4 tsp of ginger powder
1/4 tsp of garam masala
grind them finely
spices are ready
after 20 mins
dough is set
grease your hand with oil
and press the dough
now divide the dough into small dough lumps
take 1 dough lump
make it round
make a peda out of it
now roll it thinly
roll from corners, and evenly
5 inch long and 5 inch broad
poori is ready
divide it into 2 parts
apply 1/2 tsp of sweet tamarind chutney
and spread evenly
dont apply to the front side
as it has to stick
prepare the second pece like this
put 1 tsp of masala over it
where we did not apply chutney
do not apply masala to that side
apply the masala to second piece like this
and spread it
and at the leftover space
apply some water with a spoon
now fold it
fold it from upside
and fold it to make a roll
separate the piece
and remove the split masala from the board
seal the ends
then roll it to make it thin
prepare the another piece like this roll
cut this roll at 1/2 cm of gaps
now take 1 piece, press it with hands and put it on the plate
prepare rest of the pieces like this
cut this roll like that
and prepare rest of the bakharwadis with leftover dough
all the bakharwadis are ready
leave them for 30 mins
dry them, then fry
some masala is left
put it in gravy of any dish
dish will taste delicious
after 30 mins
now fry them
heat the oil
check the oil
put 1 bakharwadi to fry
bubbles are coming
to fry bakharwadi
we need medium heated oil
and keep the flame medium to low
put the bakharwadis to fry
put some bakharwadis at a time
and at medium flame, fry till they turn golden brown
keep stirring them at short intervals
bakharwadis have changed to golden brown
take them out
stop the scoop at the corner of kadhai
to remove the extra oil
and take them out in a plate
prepare rest of the bakharwadis like this
all the bakharwadis are raedy
to fry 1 batch of bakharwadi
5-6 mins are consumed
mini bakharwadis are ready
extremely crispy
tastes delicious
after they cool down completely
stor ethem in any air tight container
can be eaten for 2-3 months
be careful while making
knead a stiff dough
roll an even poori
and while spreading masala
keep the crner empty that has to stick
roll them nicely
cut them, and spread them in taali
then leave them for 1-2 hours
let them dry
then fry them at low to medium flame
mini bakharwadis are ready
do give it a try
have it, and share your experiences with me
see you again with a new recipe
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