100 Vegetarian Indian Recipes

[Guest guest]

This is 1 of 100 new vegetarian Indian recipes from the Bawarchi web

site added to The UK Recipe Archive this week in both Mastercook and

Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Bhakarwadi

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Bawarch1

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR COVER***

3 cups plain flour -- (maida)

1/2 cup gram flour

1 1/2 tablespoons oil

salt to taste

***FOR FILLING***

1 tablespoon gram flour

1 teaspoon sesame and khuskhus seeds

1 teaspoon ginger grated

1 teaspoon garlic grated

1 1/2 teaspoons sugar

3 teaspoons red chilli powder

1/4 teaspoon garam masala

salt to taste

1 teaspoon coriander seeds crushed coarsely

1/2 teaspoon fennel seeds crushed coarsely

1 tablespoon dried coconut grated

1/2 cup fine 'sev' -- (used in bhel)

oil to deep fry

 

For cover:

 

Mix flours, salt, oil, mix with fingers.

 

When crumbly add little water, and knead into a smooth dough.

 

Cover with a moist cloth.

 

For filling:

 

Roast sesame and khuskhus seeds lightly.

 

Crush, add fennel and coriander seeds.

 

Heat oil add cumin seeds, allow to splutter.

 

Add ginger, garlic, fry for few seconds.

 

Add all other crushed seeds. Stir.

 

Add coconut, sev, masalas, salt, sugar, flour.

 

Mix well keep aside.

 

To proceed:

 

Take a chappati size lump, roll into thin chappati.

 

Use dry flour to help rolling.

 

Spread filling thinly all over chappati.

 

Make a tight roll press down edges.

 

Cut into 1 " pieces and deepfry in hot oil.

 

Fry till cover is crisp and golden brown.

 

Drain, cool very well before storing in airtight containers.

 

Making time:45 minutes

 

Makes: 45-50 pieces

 

Shelflife: 2 weeks

 

Note: If filling tends to spill out while frying, sprinkle very little

water on filling and mix to make it hold.

 

Converted by MC_Buster.

 

 

 

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--

Alan Hewitt