Potato Bhakarwadi - Tanushree Aich
Recipe:
Make a potato mash with boiled potato, spice pwders( chilly, coriander, cumin, amchur n pinch garam masala pwdrs) add salt n sesame! Keep aside, will form the bhakarwadi filling
For the dough, take equal portions of all purpose flour & wheat flour, add abt tbsp rava (for crispiness) knead into a stiff dough using warm water & oil. Keep the dough aside for abt an hr covered for it to rise
Make medium sized chapati using a rolling pin, spread the potato mash evenly over the chapati, roll it up like a frankie sealing edges with water
Refridgerate the rolls for about an hour, once stiff cut up roundels. U can make out the potato mash n paratha swirls now
Heat oil in a kadhai, when oil is hot deep fry, fry on a shallow flame till evenly browned!
Potato bhakarwadis r ready. These cannot be stored unlike the regular bhakarwadis!!
Recipe:
Make a potato mash with boiled potato, spice pwders( chilly, coriander, cumin, amchur n pinch garam masala pwdrs) add salt n sesame! Keep aside, will form the bhakarwadi filling
For the dough, take equal portions of all purpose flour & wheat flour, add abt tbsp rava (for crispiness) knead into a stiff dough using warm water & oil. Keep the dough aside for abt an hr covered for it to rise
Make medium sized chapati using a rolling pin, spread the potato mash evenly over the chapati, roll it up like a frankie sealing edges with water
Refridgerate the rolls for about an hour, once stiff cut up roundels. U can make out the potato mash n paratha swirls now
Heat oil in a kadhai, when oil is hot deep fry, fry on a shallow flame till evenly browned!
Potato bhakarwadis r ready. These cannot be stored unlike the regular bhakarwadis!!
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