Bakharwadi

Last week I was feeling down. I was not able to cook in the way I wanted for my family because of a ligament tear. Lying flat on my back and browsing the net with a hot bag on my tummy (gas-inducing medicine to prevent swelling!) was the most I could do.

Anyway, I am a fairly new member of a Facebook Page - Ghar Ka Khana. This recipe was posted by Mrs. Sangeeta N Pai on this mentioned page.

I read it at night and decided I had to try it the very next day as a treat for my husband, who loves munchies during tea time.

It was fairly easy to make and he was left wondering when I went to the store to buy it!!

I have tweaked Sangeeta's recipe a bit to suit my family's taste. I did not omit anything she deemed as essential. But then, I have added some extra ingredients and removed some!! I will write down her recipe and also what I did.

This is the recipe noted down from the site.

First we start with the filling.

Poppy seeds - 5 tbsp

Til - 5 tbsp

Coconut - 2 tbsp

Peanut - 1 tbsp

Coriander powder - 1 tbsp

Saunf - 1 tbsp

Jeera powder - 1/2 tbsp

Asafoetida powder / hing - 1 tsp

Garama masala - 1/2 tbsp[

Sugar - 1tsp

Chilli powder - 2 tsp

Salt to taste

Green chilli - 2

Ginger - 1 piece

Garlic - 2 cloves

Curry leaf - 1 sprig

( What I added and subtracted

I increased the quantity of sugar, used dry ginger powder and omitted the green chilli, curry leaf and garlic.)

Dry roast the poppy seeds, til seeds, coconut, peanuts and saunf induvidually and powder together with the jeera powder, coriander powder, sugar, hing, garam masala and salt.

Dough :

Maida - 1 1/2 cup

besan - 1/4 cup

Rice flour - 1/4 cup,

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Ajwain - 1 healthy pinch

salt 

Oil - 3tbsp

Mix all the dry ingredients well and make a thick dough with little water. Then add in the oil and knead again.

Keep aside for 10 minutes.

Other ingredients:

Tamarind pulp (thick) - 4 or 5 tbsp

Maida - 1tbsp mixed with water to make a thick sealing paste.

Oil for deep frying

Procedure:

Divide the dough into 4 balls and spread into a thin sheet.

Then spread the tamarind paste evenly over it.

Now spread the filling over this.

Start rolling like a swiss roll and seal the ends with the maida paste.

Then cut into 1/2 inch thick rolls.

I spread the rolls, but that is not necessary.

Start frying on a low- medium heat till golden brown.

Cool and store in an airtight container.

Enjoy with your tea!