Bhajanee wade (Multigrain flour pooris)

The 'bhajanee' is another Maharashtrian name for a multigrain flour . Where various grains are slowroasted( Roasting in Marathi means bhajane )and mixed together and ground to a fine powder. This simple recipe is absolutely lip smacking yet power packed with nutrients. This is a quick snack and can be prepared instantly as most Maharashtrian homes usually stock up on the bhajanee flour. Traditionally prepared on the ' Mangalagaur day' which is a religious function held for newly wed brides in the holy month of 'Shravan'

INGREDIENTS :

Bhajanee flour(Thalipeeth Bhajanee)– 1 bowl

Coriander – finely chopped, half a bowl

Red chilli powder – half tsp

Water – a little water for the dough

Oil – for deep frying the wadas

Salt – to taste

preparation time : 10 mins

Cooking time 15 mins

METHOD :

1. Mix all the ingredients together (except the oil of course). (Some of the ready or store-bought Bhajanee flours have added salt and chilli powder in them, so add only if you require them.)

Keep aside for 5 mins .

2. Add water in very small quantities and keep mixing to form a dough. Take care not to add too much of water.

3. Set aside for 2 to 3 mins .

4. In a kadhai, a deep wok used for frying, pour the oil and heat it.

5. On a plastic sheet, add few drops of oil. Take a portion from the dough and using your palms flatten it on the sheet till it is around 5 Cms in diameter.

6. It should be around 2mm thick in the center and thin towards the edges.

Once the oil is hot, gently and carefully transfer these in the hot oil, by sliding them in from the side.

7. Keep the heat medium. Press the wadas slightly with your ladle so they will puff up.

When it is done, it turns brown on one side, you can flip the wadas.

8. Drain them and put them on absorbent paper to soak up the excess oil.

9. Serve Hot with fresh curds or a blob of white butter or dry chilli Garlic Chutney (Click to find recipe)