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Pune speciality

I would like to know the recipe of Pune's special bakharwadi?

Meghana, Hyderguda

THE PROCEDURE is as follows:

For the dough you need the following ingredients: Maida-100gms, Bombay besan - 10 gms, ajwain - 2 gms, salt to taste, dalda - 50ml, refined oil - 2 litres for frying

For mixture, you require: Sev - 100 gms, saunf -50 gms, black salt - 10gms, salt to taste, red chilli powder - 5 gms, garam masala - 5 gms, banana - 1, sugar - 5 gms, lemon salt - 5 gms.

Method: Prepare the dough by sifting the flour, besan, ajwain, salt and crumble in the dalda and make a stiff dough. Roll out the dough so as to make a sheet of 15/15 inch and half-inch thick. Now spread the mixture on the sheet and press firmly so that the mixture sticks to the dough. Now roll the sheet into a cylindrical shape tightly and cut into small portions. Crisp fry in medium hot refined oil.

Keep sending in your questions to hydphoto@thehindu.co.in or, snail mail them to Metro Desk, The Hindu 6-3-879 & 879B, Begumpet, Hyderabad. 500 016 or just call Ph: 23403902 (Between 12 and 7 p.m.)

By Pradeep Khosla

Executive Chef, Taj Krishna

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