Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Output:
~ 100 g
Time:
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
Recipe Macros: Defatted Soya Bhakarwadi
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 281 kcal | 19 g | 11 g | 32 g | 27 g |
Ingredients: Defatted Soya Bhakarwadi
| Ingredient (For Dough) | Qty | Ingredient (For Filling) | Qty |
|---|---|---|---|
| Defatted Soya Flour | 30 g | Imli Chutney (optional) | For Brushing |
| Maida | 25 g | Sesame Seeds | 1/2 tsp |
| Besan | 5 g | Red Chilli Powder | 1/2 tsp |
| Ghee | 10 g | Dhaniya Powder | 1 tsp |
| Salt | As per taste | Garam Masala | 1/4 tsp |
| Ginger Powder | 1/4 tsp | ||
| Haldi Powder | 1/2 tsp | ||
| Jeera Powder | 1/2 tsp | ||
| Saunf Powder | 1/2 tsp |
Procedure: Making Dough
- Mix all the ingredients of the dough and make a semi soft dough.
- Cover the dough and keep aside for 10-15 minutes.
Procedure: Making Filling
- Heat a heavy pan or kadai. Add the sesame seeds, saunf and roast them on low medium flame.
- Now add the remaining spices and mix well and transfer it to a plate.
- Let the mixture cool and then grind it into a little coarse powder.
Procedure: Making Bhakarwadi Pinwheels
- Take the dough and roll it into a log. Cut the log in 4 to 5 equal parts.
- Take one part of the dough and roll between your palms to get a round shape. Flatten and keep the dough on a rolling board.
- Sprinkle some maida and roll it to medium thick round. Make sure that the dough is not rolled thinly or thickly.
- Now brush lightly with imli chutney or water all over the rolled dough.
- With a spoon spread masala on the dough, leaving a space of ½ to 1 inch at the edges and then lightly press the stuffing masala with a spoon.
- Now begin to tightly roll the dough to a tight and neat log. Then join the edges.
- Cut the rolled log in equal parts to get bhakarwadi spirals or pinwheels.
- Now place the pinwheel surface facing you and gently press each bhakarwadi pinwheel with the heels of your palm.
- This way make bhakarwadi pinwheels with the entire dough and stuffing mixture. Keep them in a bowl. Cover the bowl.
Procedure: Cooking Bhakarwadi
- Place the raw bhakarwadis in a preheated air-fryer at 140 degree celsius for 10-15 minutes. Remove them once they turn golden red.
- When they cool down at room temperature, then place them in an air-tight jar or box.
Your soya bhakarwadis are ready.
Serve them as a tea time snack!
Outcome:
Golden brown colour, Crispy, Sweet spicy taste, Sweet aroma
Shelf Life:
You can store the bhakarwadi easily for more than 15 days in an airtight container.
Storage Instructions:
Store in an airtight container and munch crispy bhakarwadi whenever needed.
Additional Info:
- You can use coconut powder in the filling to increase the taste and texture.
- You can use soya chunks powder preferably sieved instead of defatted soya flour.
