The video is a recipe tutorial for making Bhakarwadi, a popular Indian snack, at home. The host, Parul, shares a special recipe to make crunchy and flavorful Bhakarwadi. Here's a concise summary of the recipe:
Ingredients:
* 2 cups of flour
* 3 tablespoons of gram flour
* 1 teaspoon of dal
* 1 teaspoon of celery
* 4 tablespoons of oil
* Spices (cumin seeds, coriander, white sesame seeds, green fennel, coconut, red chili powder, asafoetida, turmeric powder, ginger powder)
* Sugar
* Tamarind paste
* Water
Instructions:
1. Mix the flour, gram flour, dal, and celery.
2. Add oil and mix well.
3. Add water and knead the dough.
4. Rest the dough for 15-20 minutes.
5. Roll out the dough thinly.
6. Apply tamarind paste and spices on one half of the dough.
7. Fold the dough and press the edges to seal.
8. Cut the Bhakarwadi into desired shapes.
9. Fry the Bhakarwadi in hot oil on low-medium flame until crispy and golden.
10. Drain and store in an airtight container.
Tips and secrets shared by Parul:
* Adding gram flour makes the Bhakarwadi crispy.
* Using a mixture of all-purpose flour and gram flour gives the best result.
* Applying oil on top of the Bhakarwadi before frying makes it crisper.
* Leaving the Bhakarwadi to air for 5-10 minutes before frying makes it more crispy.
* Frying on low-medium flame ensures the Bhakarwadi is cooked evenly and doesn't burst.
The video also includes tips on how to store the Bhakarwadi and how to make a special masala powder that gives the Bhakarwadi its unique flavor.
Here are the key facts extracted from the text:
1. Bhakarwadi is a popular snack that can be easily made at home.
2. To make Bhakarwadi, two cups of flour are required.
3. The traditional Bhakarwadi recipe uses only flour, but adding gram flour makes the covering crispy and tasty.
4. The dough needs to rest for 15-20 minutes to set perfectly and release gluten.
5. The special masala for Bhakarwadi includes cumin seeds, coriander, white sesame seeds, green fennel, coconut, and red chili powder.
6. The masala is lightly roasted on a low flame to bring out the aroma.
7. Sugar is added to the masala, which is a unique ingredient in Bhakarwadi.
8. The dough is rolled thinly, and the masala is applied evenly, leaving a small edge without masala.
9. The Bhakarwadi is rolled into a thin cylinder and sealed with water.
10. The Bhakarwadi is cut into pieces about half a centimeter thick.
11. The Bhakarwadi is fried in hot oil on a low-medium flame to achieve a crispy and crunchy texture.
12. The fried Bhakarwadi is golden in color and has a lovely texture.
13. The Bhakarwadi can be stored for up to 10 days and remains fresh for a month.
14. The recipe can be made with complete purity in a big house with just a little Veda.