Mouthwatering treat

Vegetable Bhakarwadi

My mother-in-law always used to find ready-made bhakarwadi very dry. So one day when they had a party at home, she tried out a new recipe for the filling using potatoes and other vegetables.

They were a hit! Gradually she learnt that she could make the spirals and keep them covered in the fridge for up to two days and fry them when needed. A good thing, as she had to organise many parties since my father-in-law was in the Navy and they socialised a lot.

Ingredients
100 grams shelled green peas
100 grams French beans, chopped roughly
3 potatoes, boiled and mashed
1 cup refined flour
1 tablespoon semolina
2 tablespoons oil for deep-frying
Salt to taste
1/4 teaspoon black pepper powder
1/4 cup chopped fresh coriander
1/2 cup grated coconut
2 teaspoons ginger-green chilli paste
1 teaspoon garam masala powder

Method
Mix together the flour, semolina, two tablespoons of oil, salt, pepper powder and sufficient water, and knead to make a semi-soft dough. Cover with a damp cloth and set aside.
Boil the green peas and French beans separately till soft. Drain thoroughly and mash.
Mix together the mashed green peas, French beans and potatoes, chopped coriander, coconut, ginger-green chilli paste, garam masala powder and salt.

Divide the dough into four equal portions and roll each one out into a thin chapati.
Spread the vegetable mixture evenly on all four chapatis. Roll them up tightly into cylinders and cut the cylinders into half-inch thick slices.

Heat sufficient oil in a non-stick kadai and deep-fry the bhakarwadi on medium heat till golden brown and crisp. Drain on absorbent paper and serve.

Chef’s Tip: If the mixture for the filling is too thin, add some beaten rice flakes and mix.

(Extracted with permission from Sanjeev Kapoor’s book Cooking With Love, brought out by Popular Prakashan)