Millet Bhakarwadi

Millets in May series post 14- Millet Bakharwadi

Back to the millet series after a small break! Today, I am gonna share one of my favourite millet dishes- Millet Bhakarwadi! A really innovative and exciting way to include millets in your tea time snack. The millet here is in the form of flour. I have used Sorghum (jowar) flour. I know, this is not a completely healthy dish. But we are not using maida at all. Just wheat, sorghum flour and Bengal gram flour. Healthier na? The filling is a really tasty one. Just the right amount of spice, a little tangy (thanks to the lemon juice) and just a hint of sugar. The extra filling can also be smeared on dosas to give it a lift (trust me, it’s amazing). You cannot expect the bhakarwadis to be super crispy and crunchy (we are not using maida, remember?) but they do taste amazing. This is perfect as a tea time snack, for school or even for a party. So when are you switching over to homemade millet bakharwadis?

Health benefits of Sorghum- it is highly nutritious and rich in potassium, phosphorus, calcium, iron, zinc and sodium. It is a potential solution to malnutrition. It also helps control arthritis, weight and heart problems.

Click on the link below to know more about millets
https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Preparation time: 20 to 25 minutes| Cooking time: 15 minutes

Course: Snacks| Cuisine: Indian

Ingredients:

For dough:

Sorghum flour- ½ cup

Wheat flour- ½ cup

Bengal gram flour- ½ cup

Turmeric powder- ¼ tsp

Hing- a pinch

Salt- as needed

Oil- 2 tblsp

Water- as needed

For filling:

Pepper- 1tblsp

Sesame- 2 tblsp

Cumin seeds- 2 tblsp

Poppy seeds- 1 tblsp

Fennel seeds- ½ tsp

Coriander seeds- 1 tblsp

Sugar- 2 tblsp

Almonds- 10 to 12

Garam masala- 1 tsp

Salt- as needed

Lemon juice- ½ tsp

Oil- for frying

Method:

1. Take sorghum flour, wheat flour, Bengal gram flour, turmeric powder and salt in a bowl. Mix everything together. Add 2 tblsp of oil to this and mix well. Now add water little by little and make into a soft dough. Keep it covered until use.

2. To prepare the stuffing, take all the ingredients given under the ‘for filling’ list, except the lemon juice. Grind them into a coarse powder. Transfer it to a container.

3. Add ½ tsp of lemon juice to this stuffing powder. Give it a mix.

4. Now take the dough and make small balls. Take a small ball of dough and roll it into round shape. Apply few drops of oil over it and gently spread it.

5. Spread the prepared filling, generously over it, leaving the sides. Slightly press the filling with a spoon.

6. Now start rolling it tightly from one side and roll it completely.

7. Now take a thread and pass it under the prepared roll and cut the roll into small pieces. (see pic below in step wise pics). Likewise prepare all the rolls and make small bhakarwadi pieces.

8. Now heat oil in a kadai. Deep fry the prepared pieces until golden colour appears.

Notes:

· If the dough becomes too sticky, add few spoons of Bengal gram flour to make it ok. Or if it is too hard, add few spoons of water to make it soft.

· If stuffing is left over, you can use it to top over dosas. I tried it and it tasted awesome.

· Make sure the oil is in medium heat, while frying the bhakarwadi. Fry them in small batches.

Step by step pictures

take all three flours in a vessel. add

turmeric powder and salt. add oil and mix well

add water little by little and make into a

smooth dough. keep it covered until use

take all the ingredients given under

'for filling' list, except lemon juice,

and grind into a coarse powder

transfer it to a container

add 1/2 spoon of lemon juice to

the ground powder and mix well

make small balls out of the dough

roll them into round shape and apply

few drops of oil on top and spread gently

fill the stuffing generously, leaving the sides

press with a spoon gently

roll it tightly

pass a thread under the roll

and tie a knot over it

pull the ends to cut the roll

repeat the process

heat oil in a kadai.

fry them in batches, over medium flame.

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