Traditional Maharashtrian Bhakarwadi Recipe

Step 1: To begin making Traditional Maharashtrian Bhakarwadi Recipe, take all the ingredients required to make the dough in a mixing bowl and give it a nice mix

Step 2: To the dry ingredients, add water little by little, and by mixing with fingers first

Step 3: Once the crumbly dough is formed, knead it by applying pressure into a tight dough

Step 4: Cover the dough with a damp kitchen towel and leave it untouched for 15-20 minutes

Step 5: This will help in increasing the binding strength of the flour

Step 6: Meanwhile, take all the ingredients required for filling and blend it into a coarse masala powder in a food processor, except the tamarind powder (or tomato ketchup)

Step 7: After resting time, divide the dough into equal sized balls

Step 8: Roll each ball into a thick roti

Step 9: Brush the roti with tomato ketchup/tamarind paste and spread the filling of masala powder all over the roti

Step 10: Roll tightly to form a roll

Step 11: And run a sharp knife to cut it into roundels of about 1 cm thick each

Step 12: Once done, heat enough oil in a deep frying pan to cook the bhakarwadi

Step 13: Once the oil is hot, on a medium heat, drop the prepared bhakarwadi in batches and deep fry them till done and brownish in colour

Step 14: Take them out once done and absorb excess oil by putting them on a kitchen towel

Step 15: Once all the bhakarwadi are done and cooled, store them in an airtight container till required

Step 16: These bhakarwadi stay good for a couple of weeks

Step 17: Serve Traditional Maharashtrian Bhakarwadi Recipe over tea time with Masala Chai Recipe and Gajar Ka Halwa Recipe or Chole Aloo Tikki Chaat Recipe