Achari Bhakarwadi is a delicious tangy and spicy teatime snack and on my list of all time favorite snack.
For the dough
- Besan/Bengal gram flour(1/2 cup)
- Maida/Refined flour(1/2 cup)
- Salt (1/2 tsp)
- Turmeric powder (a pinch)
- Asafoetida powder(a pinch)
- Chilly powder( a pinch)
- Oil(1 tbsp)
- Water(1/3 cup)
- Dried shredded coconut(1 tbsp)
- Poppy seeds (2 tsp)
- Coriander powder (1 tsp)
- Cumin (1 tsp)
- Sugar (2 tsp)
- Garam masala powder (1/2 ts)
- Fennel seeds (1 tsp)
- Lime pickle gravy (1 tbsp)
Oil to deep fry
For the dough
- Add besan or bengal gram flour in a mixing bowl.
- To it add refined flour or maida, salt, turmeric powder, asafetida powder and chilly powder. Mix them well.
- Add oil and mix again. Add water and make a hard dough. Keep it aside for 15 minutes.
For the stuffing
- In another bowl , add dried shredded coconut, poppy seeds, corriander powder, cumin,sugar, garam masala powder and fennel seeds.
- Mix them together and make a fine powder in a food processor or mixer.
- Add lime pickle, mix well and keep it aside.
- Divide the dough into 3 parts and roll it onto balls with your palms
- Dust some refined flour on the flat surface and roll out one of the dough ball. Make sure you are dusting the dough with enough flour so that it does not stick to the rolling surface.
- Now take some filling, place it over the dough. Spread it over the dough but remember to leave some space at the edge
- Roll the dough tightly and remember to press the layers lightly each time you roll. If you don’t press during frying the layers will separate and the mixture will burn.
- Using a knife cut the roll into pieces. You can see the layers. This is how we need.
- Heat oil in a pan and then once the oil is hot, add the bhakarwadi into in and reduce the flame. Cook on a slow flame till they turn golden brown.
- Take it out on a kitchen towel to drain excess oil.
Crispy Achari Bhakarwadi is ready to be served. Enjoy!