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Friday, May 10, 2013

Baked Bhakarwadi

If you would like to build the muscles in your hand and forearm (yes, only one though) then you should make bhakarwadi.
You may go up one ring size.
Since this was my first time, I followed Bhavna's instructions as best as I could.
3/4 cup (95g) sifted gram flour
1 1/4 cups (175g) sifted whole wheat flour
1/2 tsp baking powder
1 tsp chili powder
1/4 tsp hing
1/4 tsp turmeric
3-4 Tbsp oil
1/4 tsp salt
approx 1/4 cup warm water

Undress your hand, right or left.  The one that has the most strength.
Mix dry ingredients together.
Add the oil 1 Tbsp at a time and mix well with your fingers.
Add the water, a little at a time while kneading continuously.  You should not need more than 1/4 cup water.  The dough will come together but you will need to keep working it for at least 20 minutes.  This is the workout.  Gram flour tends to make things hard to manipulate.
Cover and set aside.
1 whole green chili
1 tsp fresh chopped ginger
1/4 cup cilantro
1/2 cup (100g) dried coconut
1/4 cup (35g) mix of poppy seeds and sesame seeds
1 tsp ground cumin
1 tsp ground coriander
2 tsp chili powder
1/2 tsp turmeric
1/4 tsp hing
2 tbsp sugar
pinch of salt

Blend the chili, ginger and cilantro together to make a paste.  If you have a real blender, add the rest of the ingredients.  If you have an immersible blender like I do, mix the rest of the ingredients by hand.  Your right hand should smell like chili coconut.... which is probably the best spa treatment in the world.  My skin feels very soft... Oooh!
1/4 cup tamarind paste
pinch of cinammon
pinch of ground cloves

Separate the dough into 4 equal parts.
Take one of the parts and press hard with your hands (both of them) to help reduce cracking.  Roll into a circle approx 1ft in diameter.
 This was my first one.  The others were more circular, but unfortunately, I didn't photograph them.
Place a heaping Tbsp of the spread onto the surface and spread evenly.
 Place about 3 Tbsp of the stuffing and spread it evenly as well.   Do not get too close to the edges to avoid wasting.
Take one end and fold over about an ince.  Press to tighten and keep rolling until the end.
 Cutt off the ugly edges and make about 1/2" to 3/4" pieces.  Repeat with the rest of the dough.
Place on a baking sheet and bake at 350°F (175°C) for 30 minutes, flipping once midway.
 These didn't come out like the ones I had in Baroda.  Maybe frying instead of baking makes a difference.  They are quite tasty though.  I just had some with breakfast.  I love the typical India flavor.  There's just no other way to describe it.  They are a little dry, so it's best to eat them with some tea or coffee.  The Baroda ones were also good for happy hour... maybe I'll work it differently next time and bust out the deep fryer that I banished from my kitchen a few months ago.
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