Bhakar Wadi
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INGREDIENTS
- Black masala powder ; to taste
- pinch asafoetida
- Salt to taste
- 60 g Sesame seeds
- 120 g Wheat flour
- 100 g coconut ; Grated
- 60 g Poppy seeds
- 240 g Gram flour
- Salt and chilli powder ; to taste
- marble size ball water
- 100 g Coriander leaves ; chopped
- Oil for deep frying
- pinch sugar
INSTRUCTIONS
MIX together gram flour and wheat flour. Add salt, asafoetida, 60 ml hot oil and enough water. Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder. Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder 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 three cm long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container. NOTES : Spicy gram flour snack
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (197g) | ||
| Recipe Makes: 4 | ||
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| Calories: 834 | ||
| Calories from Fat: 486 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 54g | 72 % | |
| Saturated Fat 11.4g | 57 % | |
| Monounsaturated Fat 9g | ||
| Polyunsanturated Fat 30g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 139.5mg | 5 % | |
| Potassium 1026.4mg | 27 % | |
| Total Carbohydrate 68.9g | 20 % | |
| Dietary Fiber 17.8g | 71 % | |
| Sugars, other 51.1g | ||
| Protein 24.3g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 834
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