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KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Indian, Telangana
Keyword: Bakshalu, Stuffed flatbreads, Vegetarian
Servings: 10 Servings
Author: Shravani Abhishek

Equipment

  • Griddle
  • Steamer

Ingredients

Stuffing

  • 3 Sweet potatoes
  • ⅓ cup Jaggery powder
  • ¼ tsp Cardamom powder

Dough

  • 1½ cup Whole wheat flour
  • 2 tbsp Oil
  • ½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

  • Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
  • Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
  • Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
  • If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
  • Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

  • In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
  • Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

  • Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
  • Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
  • Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
  • Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

  • Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
  • Now cook the Baksham both the sides until golden brown on medium heat.
    Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.

Serving suggestions

  • Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.

Notes

  • If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.