Mamta's Kitchen

Bhakarvadi Spicy Bengal Gram Flour Savoury Pastry Rolls

Bhakarvadi

Mamta Gupta

Free From GarlicFree From OnionFree From TomatoIndianSnackVeganVegetarian

Bhakar-vadi, originally from Maharashtra, is not a snack I was familiar with as I was growing up in northern India. However, it has now become popular as a ready-made snack that you buy in packets and everyone knows it. Traditionally, these rolls are deep fried. Here I have baked them in an oven, using a pastry similar to short crust pastry. I will experiment with a sweet filling later on, with coconut, nuts, melon seeds and sugar etc., watch this space! Makes approximately 60

Ingredients

  • 125 gm. Bengal gram/chickpea flour or besan

  • 125 gm. plain flour or maida

  • 1/2 tsp. turmeric powder

  • 3/4 -1 tsp. salt

  • 1 level tsp carom seeds

  • 60-70 ml. cooking oil of choice

  • Filling

  • 2 tbsp. desiccated coconut

  • 1 tbsp. white sesame seeds

  • 1 tbsp. urad dal (black gram dal), skinless

  • 1 tbsp. poppy seeds or khus-khus.

  • 1 level tsp. salt

  • 1/4 chilli powder, adjust to taste

  • Ginger powder - 1/2 tea spoon.

  • 1/2 tsp. Garam masala

  • 1 tsp. cumin seeds

  • 1 tsp. coriander powder

  • 1 tbsp. lemon juice

Instructions

  1. Place plain flour (maida), gram flour (besan) in a bowl. Add salt, turmeric powder, carom seeds and oil.

  2. Add enough water, a little at a time while kneading, until you have a firm...ish dough.

  3. Wrap it in a cling film and leave it in a fridge until needed.

  4. Heat a wok/karahi, add cumin seeds, urad dal and poppy seeds. Dry fry them stirring all the while, until a nice aroma rises.

  5. Add coconut and stir for a minute.

  6. Now add rest of the spices and salt. Turn heat off but continue stirring to roast the spices.

  7. Cool and grind them to a rough powder. Add lemon juice and mix. If you like, you can add 1 tsp. of lemon zest as well to the filling.

  8. Take pastry out of the fridge and roll it out into an oblong.

  9. Turn oven on to 200 C or 400 F or Gas mark 6.

  10. Spread the filling on it as evenly as you can.

  11. Now it needs to be rolled up. To make it easy, I cut it lengthways into two halves.

  12. Roll each half gently, making sure it is a firm...ish roll.

  13. Now slice each roll into 1 cm. wide discs.

  14. Line a baking sheet and spread the discs even on it. Bake for 20-30 minutes, until pastry is crisp. they need a little longer than a sausage roll to cook, because there are more layers of pastry in each vadi.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13849]


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com