You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Gujarati  >  Gujarati Farsans  >  Potato Bhakarwadi

Potato Bhakarwadi


by
Potato Bhakarwadi is a modified version of the traditional savoury, with a layer of mashed potato between the flour dough and spicy coconut mixture.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
पटॅटो भाकरवड़ी - हिन्दी में पढ़ें (Potato Bhakarwadi in Hindi) 

Added to 326 cookbooks   This recipe has been viewed 60562 times

The famous Maharashtrian savoury snack takes on a new dimension in this innovative recipe.


Potato Bhakarwadi is a modified version of the traditional savoury, with a layer of mashed potato between the flour dough and spicy coconut mixture. This new layer improves the texture making it softer and easier to eat, while also balancing the flavour well.

Add your private note

Potato Bhakarwadi recipe - How to make Potato Bhakarwadi

Preparation Time:    Cooking Time:    Total Time:     48Makes 48 bhakarwadis.
Show me for bhakarwadis.

Ingredients

For The Dough
3/4 cup plain flour (maida)
1 tbsp ghee
salt to taste

To Be Mixed Into A Potato Mixture
1 cup boiled , peeled and mashed potatoes
1/2 tbsp cornflour
salt to taste

To Be Mixed Into A Coconut Mixture
1/2 cup grated coconut
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tbsp sesame seeds (til)
salt to taste

Other Ingredients
 plain flour (maida) for rolling
oil for deep-frying
Method

For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.

How to proceed
    How to proceed
  1. Divide the dough, potato mixture and coconut mixture into 4 equal portions.
  2. Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.
  3. Place one portion of the potato mixture over the rolled circle and spread the potato mixture evenly all over it gently with help of a rolling pin.
  4. Sprinkle 1 portion of the coconut mixture evenly over it and roll it up tightly.
  5. Seal the edges with a little water.
  6. Repeat steps 2 to 5 to make 3 more rolls.
  7. Heat the oil in a deep non-stick kadhai and deep-fry 2 rolls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  8. Cool slightly and cut each roll into 12 equal slices.
  9. Serve immediately.

Potato Bhakarwadi Video by Tarla Dalal

Accompaniments

Red Garlic Sauce ( Chinese Cooking ) 
Sweet and Sour Dip 

Nutrient values (Abbrv) per bhakarwadi
Energy35 cal
Protein0.3 g
Carbohydrates2 g
Fiber0.2 g
Fat2.9 g
Cholesterol0 mg
Sodium0.7 mg

RECIPE SOURCE : Indian CookingBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Potato Bhakarwadi
5
vinalbhalerao
 on 08 Mar 14 11:59 AM


Maharashtrians all time favorite bhankarwadis are now made more tasty by using potatoes in the stuffing...A new version of bhakarwadi..Normally bhakarwadis are stored in the jar but this bhakarwad is to be served immediately with a cup of tea or coffee..I really loved this bhakarwadi...
Reply