Aloo Bhakarwadi Recipe - Samosas Pinwheel Recipe
Aloo bhakarwadi, a traditional recipe from Maharashtra and Gujarat can be prepared as snack and also can be served as starter in any party.
हिन्दी में पढिये : Aloo Bhakarwadi Recipe - Samosas Pinwheel Recipe
Ingredients for Aloo Bhakarwadi Recipe
- Refined flour - 1 cup
- Refined flour - 2 tbsp (for batter)
- Carom seeds - 1/4 tsp
- Salt - 1/4 tsp
For Samosas Pinwheel Stuffing
- Potato - 4 (300 grams)
- Green coriander - 2 to 3 tbsp (finely chopped)
- Coriander powder - 1 tsp
- Ginger - 1/2 tsp (paste)
- Green chilly - 1 tsp (paste)
- Red chilly powder - 1/4 tsp
- Mango powder - 1/2 tsp
- Salt - 1/2 tsp or to taste
How to make Samosas Pinwheel
Take refined flour in a big bowl and add 1/4 tsp salt, 1/4 tsp carom seeds, 2 tbsp oil and mix all the ingredients really well. Add water little by little and knead a stiff and tight dough, same as required for making pooris.
Cover and keep aside the dough for 15 to 20 minutes to set. Meanwhile prepare the stuffing.
Peel and finely mash the potatoes. 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. Stuffing is ready.
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. Place half of the stuffing over the rolled sheet and spread it evenly with help of a spoon.
After spreading the stuffing, lift the sheet from one side and fold making a roll. Now add some water in 2 tbsp refined flour and make a batter. Spread this batter on the edges and stick well. Stick both the ends together.
Now cut this roll into 1/2 to 0.45 cm chunks. After cutting the chunks, roll out the second dough ball and stuff it likewise. Cut in chunks later. Heat some oil in a wok for frying the bhakarwadi. When the oil is sufficiently hot, dip the bhakarwadi in refined dough batter and place them in oil for frying. 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 the bhakharwadis on medium flame until brown from all sides. Fry all the bhakharwadis, similarly.
Scrumptious and crusty aloo bhakarwadi is ready. With this much dough 35 to 40 bhakarwadis can be prepared. Serve these tempting aloo bhakarwadis with green coriander chutney or sweet chutney or any other chutney and relish eating.
- Spread the stuffing over the poori evenly and then make roll. Make sure the batter of refined flour is thin.
- For 35 to 40 bhakarwadi
- Time - 50 minutes
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