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Baked Bhakarwadi is a popular Maharashtrian spicy snack during tea time with family. Normally it is deep fried but if you want it the healthier way, then you can also end up baking them. There is less oil in it and it quenches your hunger in a much-refined way than the ones with oil in it. They can also be stored in batches and then stored for weeks to be consumed later on.
INGREDIENTS: ♦ 2/3 cup all-purpose flour
♦ 1 cup chickpea flour / besan
♦ 1/2 teaspoon of turmeric powder
♦ 1 teaspoon of Kashmiri chili powder
♦ 1 tablespoon ghee
♦ Salt to taste
♦ Enough water to knead
INGREDIENTS FOR THE FILLING:
♦ 1/4 cup poppy seeds
♦ 1/4 cup white sesame seeds
♦ 1/2 cup grated dry coconut
♦ 1 tablespoon grated ginger
♦ 1 tablespoon finely chopped green chili
♦ 1/2 tablespoon coriander powder
♦ 1/2 teaspoon garam masala
♦ 1 teaspoon turmeric powder
♦ 1 teaspoon cumin powder
♦ 1 teaspoon ajwain
♦ 1/4 teaspoon asafetida ♦ 1 tablespoon finely chopped coriander leaves
♦ 1 tablespoon finely chopped mint leaves
♦ 1/3 cup of sugar
♦ Juice from half lemon
♦ Non-stick oil spray
METHOD: 1. Add all the ingredients that are listed “under the dough” and stir it well in a medium sized bowl. 2. Add a little water and knead it until you get a firm dough.3. Cover it with a damp cloth and keep it aside.4. Heat it up in a sauté pan, add poppy and sesame seeds. Roast them in a low flame until the aroma is nice and then move it to another bowl.5. In the same pan then roast dry coconut until it turns slightly golden. Remove it and keep it aside. In a mixer, then add the roasted poppy and sesame seeds, coconut and all the other ingredients. 6. Now add the sugar and stir it with a spoon and keep filling the Bhakarwadi on the side.7. Preheat the oven to 180 degree Celsius and keep the workspace ready by placing a few drops of oil.
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