Tag Archives: Aloo bhakarwadi recipe

Aloo bhakarwadi – Samosa Pinwheel Recipe

Aloo Bhakarwadi Recipe – Samosas Pinwheel Recipe

Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as a snack and also can be served as starter in any party. This snack recipe is stuffed with spicy potato filling and deep fried till crunchy and crispy.

Potato stuffed bhakarwadi is a modified version to traditional savory bhakarwadi stuffed with spices. It is a fast instant, easy to make appetizer. Here is a step by step recipe to make bhakarwadi at your home very conveniently. Everyone in your home will relish eating this spicy, lip smacking bhakarwadi recipe. Try out our version of this recipe for today’s supper.

Direction

Getting ready:

1. Sieve refined flour in a bowl  to knead dough for making bhakarwadis.

aloo bhakarwadi

2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.

aloo bhakarwadi

3. Add some water in 2 tbsp refined flour and make a batter of running consistency.

aloo bhakarwadiMaking

4. Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.

aloo bhakarwadi

5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.

aloo bhakarwadi

6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.

aloo bhakarwadi

7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.

aloo bhakarwadi

8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.

aloo bhakarwadi

9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.

aloo bhakarwadi

10. Now cut this roll into 1/2 to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.

aloo bhakarwadi

11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.

aloo bhakarwadi

12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.

aloo bhakarwadiServing:

13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.

Suggestion:

Spread the stuffing over the poori evenly and then make a roll. Make sure the batter of refined flour is thin and smooth.

  • For 35 to 40 bhakarwadi
  • Time – 50 minutes

Samosa Pinwheel RecipeCheese Naan Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 1 cup
  • Refined flour - 2 tbsp (for batter)
  • Carom seeds - ¼ tsp
  • Salt - ¼ tsp
  • Potato - 4 (300 grams)
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Coriander powder - 1 tsp
  • Ginger - ½ tsp (paste)
  • Green chilly - 1 tsp (paste)
  • Red chilly powder - ¼ tsp
  • Mango powder - ½ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Sieve refined flour in a bowl.
  2. Rinse the potatoes thoroughly with water. Boil the potatoes in pressure cooker and peel them. Place them into a bowl.
  3. Add some water in 2 tbsp refined flour and make a batter of running consistency.
  4. Take refined flour in a big bowl and add ¼ tsp salt, ¼ tsp carom seeds (crush in between your palms), and 2 tbsp oil. Mix all the ingredients really well.
  5. Add water little by little and knead stiff and tight dough, same as required for making pooris. For this much quantity of flour, ¼ cup of water is required. Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
  6. Finely mash the boiled potatoes with hand. Now add coriander powder, red chilly powder, mango powder, salt, ginger paste, green chilly paste and finely chopped green coriander. Mix the ingredients really well while mashing the potatoes finely. Stuffing is ready.
  7. Roll the dough again and divide the dough in 2 parts. Take one part, knead to smooth and roll into a dough ball. Place the dough ball over rolling plate and roll out evenly and thinly like a poori using a rolling pin. Roll out as much thin as you can or as required for samosas.
  8. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon. Keep thin layer of stuffing on the rolled poori.
  9. After spreading the stuffing, lift the sheet from one side and fold making a roll. Spread the flour batter on the edges of the sheet and stick well so that the stuffing doesn’t spills out. Stick both the ends together.
  10. Now cut this roll into ½ to 0.45 cm chunks using a knife. Place the bakarwadi chunks on a plate. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later.
  11. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi chunks into the refined dough batter. Coat it well with the batter and place them in oil for frying.
  12. Similarly, dip all the bhakarwadi in the batter and fry in hot oil. Place as many bhakharwadi as possible in the wok at once. Fry all the bhakharwadis on medium flame until brown from all sides. Scrumptious and crusty aloo bhakarwadi is ready.
  13. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.