"Treats for Diwali"- Baked "Bakarwadi" Karanji (Baked Karanji with 'Bakarwadi like filling)

Thanks for the 'Baked' Crust recipe Uma!!
My friend Uma Gabale, had made 'Baked Peas Karanji" for her daughters birthday. I had loved the texture of the Crust (even though baked,it was not hard or anything.It was nice and flaky/crumbly) .Since then, I wanted to try these out...with a variation.Instead of the 'Peas' filling..I stuffed it with "Bakarwadi" like Spicy -Tangy filling of Roasted Coconut, Sev, sesame seeds, tamarind and spices.!! I thought they will be a perfect Diwali or "Anytime" treat!

My Recipe for "Bakarwadi" Like Filling:

3/4 cup dry roasted grated coconut powder
1 tbsp roasted sesame seeds
1/2cup Thin sev
2tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1tsp tamarind concentrate(i used tamicon)
2tsp sugar (you can add more)
1tsp chili powder (depends on how spicy you want)
1/2tsp Cumin
1tsp oil
salt
1) Dry roast the coconut powder till golden.Keep aside.
 2)Heat the oil, add the cumin and sesame seeds,stir for few seconds.Add the rest  of the spices, roasted coconut,sev,tamarind,sugar etc.Mix. This is a dry filling (and so will increase the shelf life of the karanjis than any moist filling)

Here is Uma's recipe for the crust which she modified from :
http://www.aartipaarti.com/2009/11/04/aarti-paarti-ep-30-baked-samosas/

Ingredients:

for the crust: (Makes about 30 small karanjis)

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup oil

1/2 cup buttermilk (the one you find in grocery stores)

salt to taste

1/2 tsp ajwain seeds

 

Method:

1. In a large mixing bowl/paraat, combine flours, oil, buttermilk, salt and ajwain seeds and mix them until the dough forms. Knead for at least five minutes, tightly cover and keep it sitting at room temperature for at least 15 minutes (I usually end up in keeping it for 2-4 hours before I make anything out of it).

If you don't want to buy buttermilk just for this purpose, then you can use plain yogurt ~ 2 tbsp per cup flour. To get the desired consistency of dough, use water while kneading.

The dough will be softer than that of chapati.

3. Preheat the oven to 350 deg F. Grease a baking sheet.

4. Knead the dough again (it keeps exuding oil while sitting :-) ). Make balls of the dough (as big as you would make for puris). Roll each ball into a puri (not too thin, not too thick). Put 1 tbsp filling in the middle and close the puri into the shape of a karanji(half moon shape). Cut the extra edges with pizza cutter/katane.Press the edges with a fork to get closed edges and pretty look!

5. Place each karanji into the greased baking sheet. After all karanjis are ready, place the baking sheet in the oven and bake. Check after ~8-10min and turn the karanjis once when they are baked from one side. Bake the other side too (takes less time ~ 5 min)

**(After I turned off the Oven, I put the Karanjis back in for another 5-8 mins..to crisp them up)

 

Spicy-Tangy "Bakarwadi" Karanjis are ready for your 'anytime snack'!!

"Everyday cooking"- Peach-Cranberry Chunda/ Hot and Sweet Pickle

Peaches....Peaches....Lottsss of them!!! We went Peach picking yesterday...and came home with a box full of peaches!! I froze some...kept some fresh for eating....and turned few into this tongue teaser.....Hot and Sweet 'Peach-Cranberry Chunda'!!!
Chunda......is a Sweet-Tangy-Hot...Mango Pickle. I love love love it!!!
I am a BIG fan of "Hot-Sweet-Sour' kind of taste.... Tamarind-Jaggery Chutney.....Maggie Hot and Sweet Chili Sauce......Hot and Sour soup.....Chunda Pickle....are my favorites!!!
So the gorgeous ..juicy sour peaches ....were paired with sugar..chili powder and other spices....and turned into a mouthwatering Chunda.

Ingredients:
4 Firm Peaches (Not fully Ripe)
1/4 Cup dried Cranberries
1/2 Cup Sugar
2 Tbsp Salt
1tsp Turmeric
1-2 tsp Chili powder
1 tsp Roasted Cumin
1/2tsp Methi Seeds
1/2tsp Mustard seeds
1tsp oil
2 pinch Hing
1tbsp Lemon juice

Method:
1) Peel the peaches. Cut into small pieces. In a mixing bowl,add the salt,1/2 tsp turmeric and mix. Let it sit for 30 mins.The salt will draw out all the moisture from the peaches.
2) dry roast the cumin seeds. When cool, grind into coarse powder.
3) After 30 mins have passed, drain the juice from peaches.Hand in muslin cloth/ strainer till all the juice runs out.
4) Mix the sugar with the peaches.Add lemon juice.
5) In a heavy bottom pan, heat the oil.Add the mustard seeds, hing and methi seeds.Let them splutter.Add the turmeric.Add the sugar-peach mixture and the dried cranberries.
6) Low on medium flame till the sugar is syrupy..(about 10 mins).Test the sugar syrup ....to get 'one string' consistency.(Take out small amount of syrup.Blow on it to cool it. Now place  drop between thumb and forefinger and stretch apart.If it's one string....it's the correct consistency)
Mine went a bit far....so the Chunda is bit darker in color and bit thicker than it should be.
So keep an eye on it and stir constantly!!!!
7) TAKE OFF the heat. Add the chili powder, ground cumin .Mix.
8) Let it cool before keeping it in a sterile bottle.

"Appetizers"- Bakarwadi...Chitale Bandhu isstyle!

Nothing says more 'Puneri' (localite from Pune,Maharashtra,India) than a fan of 'Chitale Bandhu Bakarwadi'!
Chitale is this famous sweet mart in Pune.They have amazing desserts and maharashtrian snacks is countless varieties. When you visit their shop, you almost should spare a good 1/2 hour, because you might find a big queue ahead of you! They are particularly famous for 'Bakarwadi', which are kind of spicy,tangy, crispy rolls.
Since these days all my cravings go straight back to home...I was craving these wadis like crazy, the other day.But here in Ithaca, there isn't a way to get the wadis till you travel 3-4 hrs  to Subzi Mandi in New Jersey. As it is rightly said, "Necessity is the mother of Invention".....I set out to ...well not to invent ....but give it a try myself and make the Bakarwadis at home!! They were 'semi- succesfull', but they surely did satisfy my craving for few days as I was munching on these crispy wadis!!

Ingredients:
For the Filling:

1/2 cup dry roasted grated coconut
1 tbsp roasted sesame seeds
1/4cup Thin sev
1tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1/2tsp tamarind extract ( or use tamarind-jaggery chutney)
1tsp sugar (you can add more)
1/2tsp chili powder (depends on how spicy you want)
salt

For the outer roll:
1cup All purpose flour
1tbsp gram flour
1/2tsp ajwain/owa seeds
salt
1-2tsp oil
water
Oil for frying

Method:
1) Mix together all the ingredients of the filling and keep separately. It looks kind of coarse and dry.
2) Make a 'hard' dough with all purpose flour,gram flour, salt, oil and water.
3) Roll the dough into a 'chapati'.
4) Spread the coconut filling in thin layer over the chapati

5) Roll the chapati tightly into a roll and seal the edges with little water.

6) Cut the roll horizontally

7) Deep fry the rolls gently, without much 'agitation', on low to medium heat,till golden brown.
8) Drain welland store in airtight container.

Bite into these spicy, tangy, crispy rolls along with your cup of hot tea!

Problems I faced when making Bakarwadis: The semi succesfull attempt

1) Loose rolls

Solution: Roll the chapati as tightly as possible to get perfect wadis

2) Filling came out in oil

Solution: My mom suggested using some thick sugar syrup in the filling to help make it stick in the chapati.

another option isto make thick tamarind jaggery chutney and spread it on the chapati, before spreading the filling.

3) Rolls opening up when frying

Solution: Don't cut the rolls all the way through.Fry 5-6 wadis stuck together in oil and then separate them once out of the oil.

The next time I try these....they should surely be a winner!