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| English Simpal Recipes |
Ingredients:
-
For the dough:
- Whole wheat flour – 1 cup
- Rice flour – 1/4 cup
- Salt – to taste
- Turmeric powder – 1/4 tsp
- Red chili powder – 1/2 tsp
- Asafoetida (hing) – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Warm water – as needed
- Oil – 2 tbsp (for dough)
-
For the filling:
- Grated coconut – 1/4 cup
- Roasted peanuts (crushed) – 2 tbsp
- Sesame seeds – 1 tbsp
- Red chili powder – 1 tsp
- Cumin powder – 1/2 tsp
- Sugar or jaggery – 1 tbsp (optional)
- Salt – to taste
- Chopped English Simpal Recipes coriander leaves – 1 tbsp
-
For frying:
- Oil – for deep frying
Method:
1. Prepare the Dough:
- In a bowl, mix whole wheat flour, rice flour, salt, turmeric powder, red chili powder, asafoetida, and cumin seeds.
- Add warm water little by little and knead it into a soft, smooth dough. Let it rest for 20-30 minutes.
- Add 2 tbsp of oil to the dough for better texture and softness.
2. Prepare the Filling:
- In a bowl, mix grated coconut, crushed peanuts, sesame seeds, red chili powder, cumin powder, chopped coriander, sugar or jaggery (if using), and salt.
- Ensure the filling is well-mixed and ready for stuffing.
3. Assemble the Bhakarvadi:
- Divide the dough into small balls. Roll each ball into a thin rectangle or oval shape.
- Spread a layer of the prepared filling evenly over the rolled-out dough.
- Roll the dough tightly into a log, sealing the edges.
- Cut the rolled dough into 1-2 inch pieces.
4. Fry the Bhakarvadi:
- Heat oil in a pan for deep frying.
- Once the oil is hot, gently slide the Bhakarvadi pieces into the oil.
- Fry on medium Hindi Simpal Recipes heat until they turn golden brown and crispy on all sides.
- Remove them from the oil and drain excess oil on paper towels.
5. Serve:
- Serve the crispy Bhakarvadis hot with tea or chutney as a snack.
Tips:
- You can store the fried Bhakarvadis in an airtight container for up to a week.
- Adjust the spiciness of the filling by adding more or less chili powder.
- If you prefer a Marathi Simpale Recipes sweeter version, you can add more jaggery or sugar to the filling.
Enjoy your crispy, spicy Bhakarvadi!
