East Indian Wadai Recipe (Worias/Waras)
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Gaothans call it BhokacheVare. Others call it Worias, while I call it Waras.
These Deep Fried Sweetish Doughnuts, shaped like bread, are very popular in every East Indian Wedding and during feasts such as Christmas or Easter. It is prepared quantities for all invited guests, especially on Wedding Days.
My recipe is for a small family, with 4 to 5 members.
--- Ingredients Required:
2 Cups Wheat Flour - it is a bit heavy but
that's the way it is. (Some add Maida to make
it light and spongy, however, this is optional).
½ cup white Urid Dal soaked and pureed in a
mixer.
¼ cup Besan Chana Dal flour (many Worias
recipes do not contain Besan. However in this
recipe I have added besan. You can skip the
Besan if you like to)
½ cup Rice flour.
Pinch or required amount of salt.
100gms to 150 gms of Jaggery, melted and
diluted in hot water. (Some even use normal
sugar to make it a bit sweetish, while others
don't add it at all. So it is up to you as to how
you would like your Worias, sweet or Non
Sweet)
15 gms / 1 Tablespoon dry instant yeast
diluted in lukewarm water.
The required amount of lukewarm Water.
30 gms melted Ghee.
Method of preparation
1. Mix all of the above ingredients. Add very little warm water to form a thick batter and leave this dough to ferment for at least 4 hours, if the quantity is small. However, in the case of a big crowd, leave it to ferment overnight by storing it in a warm place.
The Next Day
2. Heat your Kadai with sufficient Oil for deep frying purpose.
3. Then dip your hands in a bowl of water.
4. Place a 50 gms dough ball on your wet Palm.
5. Make Flatten Rings with your middle finger.
6. Make a =small insertion in the center, like you do for Doughnuts.
7. After every 2-3 Worias, wet the palm of your hands so that the Worias will slip out into the hot oil easily.
8. Deep fry these Worias until deep golden from all sides.
Preferably, serve them hot.
This Authentic East Indian Sweetish Bread goes very well, especially with Meat Curries such as Stew, Indiyal, Roast, Moile, and Foogath.
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