Saturday 15 November 2008

Bhakar wadi


For potato filling:

6 medium potatoes boiled and grated
1 teaspoon salt
1 /2 teaspoon chilli powder
2-3 green chillies deseeded and finely chopped
1 teaspoon fresh ginger paste
1 tablespoon fresh coriander finely chopped
½ teaspoon cinnamon powder
½ teaspoon clove powder
1 tablespoon lemon juice
1 teaspoon sugar

For Dough:

6oz plain flour with ½ teaspoon salt
1 tablespoon oil
Oil for frying.


1. Add the oil to the flour and make dough with the plain flour to a soft pliable consistency.
2. Divide dough in to 6 parts cover and keep aside.
3. In a bowl mix together all the potato filling ingredients and mix thoroughly.
4. Divide mixture into 6 parts and keep aside.

5. Take 1 part of the dough and roll into an 8 inch round circle.
6. Next take the 1 part potato mixture and spread evenly over the dough chapatti you have rolled out.

7. Starting at the top tightly start rolling the chapatti so that the potato mixture is encased in it like a swiss roll(ie sausage shape)

8. Once the swiss roll shape has been formed give the sausage shape by rolling it 1-2 times till the sausage is uniform thickness.

9. Cut 1 cm rounds from the sausage and slightly pat down into disc shape.
10. Place on oiled thali in refrigerator and repeat the same for the rest of the potato mixture.

11. Chill these for ½ an hour and then deep fry them in batches on medium heat till golden brown, drain on kitchen paper

Serve with green /red chutney or chilli sauce.


  1. Looks yummy, Nayna are those your pics? I mean you snapped them while making these?

  2. yes these pics and many others in the blog I have snapped whilst I am cooking.

  3. Hi, This is my first visit here...Guess u have a good culnary skills...

    Btw..i just liked this Bakar wadi, when one of my friends brought this... it tastes good...

  4. I have never made or eaten bhakhar wadi with potato filling. These can be great as starter or tea time sanck.


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