“Bhakarwadi with Chutney Powder” … lock down extended, nothing available and to my dismay found that all snacks for that in between munching were also empty … on browsing came across bhakarwadi, a Maharashtrian snack ... frankly these are available in plenty so never tried making them at home … also, I was in no mood to go about preparing the inner masala filling etc. as I was toooo tired doing nothingggg … but something had to be done, thought why not give it an amchi twist by using my homemade "Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)” which was there at home … and here it is, delicious crisp bhakarwadi ready in jiffy using normal chapati dough … I know I sure need a bit of practice and perfection on these, but at least no tension for a few more days now … Yummilicious ...
** All Maharashtrians and many others too know of this snack Bhakarwadi as it is available in almost every stores all round the city. These are spiral snacks with spices filled within and are one of the most sought after snack to munch on as time pass along with a few others that are equally well known. I never thought I would try out my hand at these one day, as frankly being a little spicier and harder to bite on it is not my favorite neither hubby’s. However now that the lock down has been made on strict level no shops are open and if you want something you need to prepare ti at home. Snacks are something that’s never kept much in stock in my home as I prefer either buying them fresh or preparing them at home. There was nothing at home to munch on if need be and later in evenings or mid morning we do have an habit of eating something just to kill away boredom now that there is nothing much to do.
** I have been preparing snacks on weekly basis for the last two months and now needed to do the same as my stock was empty. I was browsing through the net to try out something easy and came across bhakarwadi, checked out a few recipes and found that the masala stuffing had garam masala which I normally avoid as in snacks we do not like it much. Again, I was too tired after all the cleaning and de-cluttering work I am doing on so wanted something easy. Suddenly a though struck me as to why not use the chutney pitti/powder that is always in stock at home in place of the masala that was used and I was sure it would not only taste good but also save up on time, money and workload. I also did not unnecessarily want to use up ingredients and then fall short when in need as most of the the ingredients are falling short and not available in my vicinity and if they are, then the prices are almost hiked by 200%.
** Well, rest of the work was breeze work and I finished the preparation of Bhakarwadi within an hour and the results are before you to see. They taste wonderful with Konkani blend in of flavors and now this snack is definitely preferred in my home and will be prepared often as it can be prepared in Jiffy. I had this special concoction of powder in bulk which I had prepared a few months back of "Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)" a combination a various healthy ingredients, a recipe of my own that tastes lovely when served topped with coconut oil for Idly, dosa, roti etc. the chutney also tastes great with curd rice or can even be mixed with oil or butter and applied on toasted/ fried bread slices. I am sharing the link to the recipe of chutney powder at the bottom of this recipe, though I strongly feel that you can use any chutney powder you have handily at home for this recipe, basically you need a spiced powder for filling.
** Here is my simple recipe for “Bhakarwadi with Chutney Powder” … My Style ….
** I have used normal Chapati dough here though for traditional Bhakarwadi recipe, I found that Maida/ APF is normally used. I prepared tight dough with wheat flour by adding in a tablespoon of oil, salt to taste and water. Covered and kept it aside for 25-30 minutes while I prepared the inner filling and then rolled and prepared the same.
** For the inner filling as mentioned I have used Chutney Powder that I had at home. Heat 1-2 tbslp of oil in a thick bottomed kadai/ pan, when hot lower the heat and add in one cup of "Besan/ Chane peeta/ Bengal Gram flour" and fry till the color changes and you get a lovely aroma. It will take about 7-8 minutes on low heat, do not raise the heat.
** Remove from fire and add in 3-4 tablespoon of chutney powder, 2- 3 tablespoon of sugar powder and salt if necessary and mix well. Check out the taste and add more chutney powder or sugar if necessary. The addition of the quantity of powder depends upon the chutney powder spice level. See to it that the sugar has mixed in well. Keep it aside to cool.
** Take a large cricket sized ball dough and roll it out into a thick round roti, say about 12 inches in diameter. The thickness should be double of that of normal chapati we prepare as we need to roll and deep fry them or they will get burnt if thinner in texture. So see to it that you roll it evenly thick, you can check out on the collage of picture posted above.
** Now apply a thin film of water on the top side of the rolled roti, this is to allow the chutney powder to stick to the roti when spread on and stay in place and is definitely a necessary step that should be followed. Spread powder evenly on the roti and sprinkle water on top just in few places again. See to it that you leave a little bit of the edging of the roti and also apply water to the edges.
** Now gently but firmly start rolling it into a cylindrical shape staring from one side till you reach the opposite. Seal all sides and then roll the whole dough a little bit like a rolling pin to make even pressure within. Now with a sharp knife cut them evenly into ½ inch slices and then press them slightly with spiral ring facing upwards to form pinwheels.
** Do check out the picture for reference, I have added the step picture of rolling, slicing and pressed into spiral pinwheels pictures for proper understanding. Spread a little bit water on hand before pressing the surface part of the spirals/ pinwheels as this ensures that they do not open up and remain in one piece while frying.
** Heat plenty of oil in a pan to smoking hot, lower the heat to minimum, wait for a few minutes and then fry the prepared spirals/pinwheels in batches on low heat till crisp and done. When evenly browned remove with the help of a ringed spatula and place it on an absorbent paper for excess oil to get drained off completely. Store in airtight container.
** “Bhakarwadi with Chutney Powder” is done and ready to be relished as snack during tiffin or just as a time pass. In my home we liked this twisted version of Bhakarwadi with our very own chutney powder better than those with garam masala, however I am now eager to prepare different versions with my own mix and match of ingredients soon.
** Do keep browsing through my Blog or joint my Page on FB and you will keep getting updates on the same. You can also subscribe to my Blog or follow the same too. If you have any query or would like me to share a recipe I have not yet done, please do let me know and I will do so If I know or will learn and then share the same.
** I am sharing below the link to "Ginger-Garlic-Curry Leaves Spiced Chutney Powder (Pitti)", which you can browse through and try out or I am also sharing another common link wherein you will find a few more chutney recipes that can also be prepared and used in place of this one ….
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Thanks.