A rainy evening, sitting by the window with a favorite novel in hand, enjoying freshly baked “bhakarwadi” with a hot cup of coffee. Does not it seem like a picturesque movie scene. I made up my mind to live it by baking my healthy version of bhakarwadi.
“Bhakarwadi” is India’s “close to the heart” delicacy. It is a renowned tea-time snack in the state of Maharashtra. This flaky fried tit-bit comes in bite sized portions. It is made by rolling pastry dough and fillings it with coconut, coriander and Indian spices. Roll it and cut in 1 cm portions and fry/bake.
Yield: almost 20-25 Bhakarwadi
- 1 ½ cup all-purpose flour
- Pinch of salt
- 8 tablespoons chilled butter
- 4 tablespoons ice cold water
- Put flour in a large bowl, add salt to it and give it a quick stir.
- Put chilled butter cubes and rub them with fingertips until mixture resembles bread crumbs.
- Transfer mixture onto a working surface and start adding ice cold water into the mixture gradually. Keep mixing and stop adding water when you see everything coming together. (The water quantity may vary by +1 or –1 teaspoon according to the type of flour used and surrounding temperature.)
- When you are done kneading the dough, cover it with a plastic wrap and refrigerate for about 3-4 hours.
- Whenever you want to use the dough, roll it out to desired thickness, cut it in desired shapes, fill it with desired fillings and bake in preheated oven at 325 degrees F (165 degrees C) or until surface is golden brown.
- Do not apply too much pressure onto butter cubes while rubbing them. Do it as soon as possible, before the butter starts melting due to the heat of your hands.
- The amount of water may vary depending on the gluten content in the flour and the surrounding temperature.