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Aloo Bhakarwadi

ByBhavna
This Spicy Fried Pastry filled with simply potato is eaten as a tea time snack. A fast, instant, easy-to-prepare for appetizer. Bhakharwadi consists of small, rolled wheat sliced to form small disks and filled with a mixture of potato, coconut, sesame seeds and spices. Enjoy…
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Aloo Bhakarwadi

Prep Time8 minutes
Cook Time15 minutes
Servings: 30 Bhakarwadis depend what size you make.
Author: Bhavna

Ingredients

  • Ingredients:
  • Filling Ingredients:
  • 11/2 cup boiled mashed potato
  • Chopped curry leaves
  • couple of tbsp Shreded coconut
  • 11/2 tbsp Sesamed seeds
  • Garam masala according to taste
  • A pinch of Turmeric powder
  • 1 tbsp coriander powder
  • Red chili powder to taste
  • Lemon jouce to taste
  • Salt to taste
  • Sugar to taste
  • Oil for tadka and for frying
  • Pastry (Bhakharwadi Layer) Dough Ingredients:
  • ½ cup All purpose flour
  • ½ cup wheat flour
  • Little less than 1/4 cup oil
  • Salt to taste
  • Luke warm water to need the dough

Instructions

  • Boil potato . Mash and keep aside
  • Mix together all purpose flour and wheat flour.
  • 1 tbsp of Rawa can be added to make layer crispy.
  • Add salt, oil and enough water. Knead to a stiff dough. Keep it aside. Heat the pan. Add 1tbsp. oil.
  • Roast the grated coconut and sesame seeds.
  • Add mashed potato.
  • Add sugar, salt, chilli powder and coriander leaves and all other left over spices to prepare the filling for bhakar wadi. Add lemon as well and mix well.
  • Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
  • Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into 1" long pieces and dust into flour on both open sides. deep fry in hot oil till brown and crisp.
  • Remove the bhakar wadi from oil and serve hot with chutney.

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