Bhakarwadi

Instructions

For making dough

1. In a large mixing bowl, take maida, besan, turmeric, hing and salt. Mix everything well.
2. Now pour 2 tbsp hot oil and mix well with your fingertips until the bread crumb like texture.
3. Making sure that flour should be able to hold not crumble.
4. Then add water slowly as required to kneading semi soft dough. If the dough becomes sticky then grease the dough with a teaspoon of oil.  Cover the dough and keep aside and rest for 20 minutes.
5. Making Bhakarwadi Stuffing
6. In a grinder jar, take sliced dry coconut or can also use desiccated coconut to grind along with cumin seeds, coriander seeds, fennel, sesame and poppy seeds.
7. Also add turmeric, chilli powder, pinch hing, aamchur, sugar and salt to taste.
8. Grind all the ingredients to make a semi fine powder. Do not grind finely as then oil releases from coconut and sesame seeds.
9. Take the stuffing in a bowl and keep aside.

For Making Bhakarwadi

1. Roll the dough, knead it slightly and divide it into equal sized balls. Then grease oil on a rolling pin and board. Now flatten each ball of the dough on a rolling board. Roll it into a thick roti.
2. Further spread s teaspoon of tamarind paste and spread the filling of masala powder all over the roti, leaving the sides of ½ to 1 inch at the edges.
3. Then grease water on edges to seal the ends while rolling.
4. Roll tightly to form a roll, so that no gaps remain while deep frying, otherwise bhakadwadi will fall apart.
5. Now take a sharp knife cut it into roundels of about 1 cm thick each or as desired.
6. Press and flatten slightly. Now heat enough oil in a deep frying pan to fry bhakarwadi.
7. Once it is hot, on a medium flame, drop the prepared rolls in batches and deep fry them on low flame till they turn golden brown and crisp.
8. Take them out on kitchen towel to remove excess oil.
9. Finally, serve bhakarwadi with masala tea and store in an airtight container once cooled completely. These bhakarwadi stay good for a couple of weeks.

Tips-

• You can replace maida with wheat flour for a healthy version.
• Do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
• Additionally, fry it low flame to get a crispy and crunchy bite.
• Finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.