Oil, to grease – 1 tsp

Citadel - - FOOD -

Other In­gre­di­ents:

Maida/Plain Flour/All-pur­pose Flour, to dust – ¼ cup Oil – 3 tsp Oil, for deep fry­ing


For masala stuff­ing recipe, firstly, take the in­gre­di­ents of masala and com­bine. Grind the masala to coarse pow­der. For dough recipe, firstly, in a bowl take maida and be­san. Also add chilli pow­der, turmeric, salt and hing. Mix well. Fur­ther, add hot oil to the flour. Crum­ble the oil and knead to a tight dough. Fi­nally, cover with moist cloth and let rest for 15-20 min­utes. For rolling bhakar­wadi, di­vide dough into equal por­tions and roll into balls. Brush some ghee on the di­vided dough, roll out, and cut into long strips. Brush the outer sur­faces of a cone shaped mould or take kulfi moulds with oil and roll the strips around it in an over­lap­ping fash­ion. Roll very firmly and slide them in hot oil and deep fry till golden brown and crisp. Drain on kitchen towel, fill with the stuff­ing and serve.

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