Bhakhar Vadi Recipe

Give your boring old cuisine a new look. Prepare the Bhakhar Vadi from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

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Submited by tamim khan from Lahore
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INGREDIENTS

½ kg potatoes, a pinch of asafetida
Salt to taste
4 tblsp coriander leaves (chopped)
8 green chillies
A small piece of ginger (chopped)
Juice of one lemon; 4 tblsp coconuts (grated)
10 peppercorns (powdered)
2, 1” cinnamon sticks (powdered)
1tsp sesame seeds
4 cloves
½ cup besan
1½ cups wheat flour
2tblsp oil for batter
Oil for frying

METHOD

Wash and grate the potatoes. Place a pan, with 2 tablespoons of oil, on the fire. When hot, add a pinch of asafoetida, and immediately throw in the grated potatoes sauté. When done, remove from fire and allow to cool.

To the potatoes, add salt, sugar, coriander leaves, green chillies and ginger, lemon juice, coconut and all the powdered condiments, and mix lightly. Set aside.

Blend together the besan and wheat flour with 2 tablespoon oil and make dough. Take small portion and roll it flat on a chapatti board. Spread the potato.

Mixture on the rolled out dough, and start rolling to make a long roll. Press lightly and cut carefully into 21/2 pieces. Repeat, till all the dough is finished.

Deep fry on a medium fire, three at a time, till light brown. Serve hot, with coriander chutney.

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