Bhakarwadi

 

Ingredients:-

For the dough:

1 cup all purpose flour/maida

2 tbsp gram flour/besan

1/4 tsp turmeric

A pinch of asafoetida

1/2 tsp salt

2 tbsp oil, hot

Water for kneading

For masala powder:

1/4 cup dry coconut, sliced

1 tsp cumin 

1 tsp coriander seeds

1 tsp fennel seeds

2 tsp sesame seeds

1/4 tsp turmeric powder

1 tsp red chilli powder

A pinch of asafoetida

1/2 tsp dry mango powder (amchur)

2 tsp sugar

1/2 tsp salt

Other ingredients:

2 tsp tamarind chutney

Water for greasing

Oil for frying

Method:-

To prepare dough:

1. Firstly, in a large bowl take a cup of all purpose flour(maida) and 2 tbsp gram flour(besan). Next, add turmeric powder, asafoetida and salt. Give them a mix. 

2. Now, pour 2 tbsp hot oil. Crumble and mix them well making sure that the flour is moist. 

3. Further add in water as required and knead to a smooth yet stiff dough. Grease the dough with a tsp of oil. Cover and keep aside for 30 mins. 

To prepare masala powder:

1. Firstly, in a blender take 1/4 cup of sliced dry coconut. You can also use desiccated coconut in place of dry coconut. 

2. Then add in cumin, coriander seeds, fennel seeds and sesame seeds. Further add in turmeric powder, red chilli powder, a pinch of asafoetida, dry mango powder(amchur), sugar and salt. 

3. Blend them all to a slightly coarse powder without adding any water. Keep the masala powder aside. 

To prepare bhakarwadi:

1. Firstly, slightly knead the dough and pinch a large ball from the dough and flatten it. Now, grease the rolling pin and rolling base with oil. 

2. Roll the dough into round or square shape making it slightly thick than a roti. Next, spread a tsp of tamarind chutney leaving the sides. The chutney helps to keep the masala intact and gives a sour and sweet flavor. 

3. Now, add the prepared masala powder, leaving the sides. Next, grease water on the sides to seal the ends while rolling. 

4. Now, slowly roll the dough very tightly, making sure that there are no gaps. The bhakarwadi may fall apart on deep frying, if the rolled dough has any gap in between. 

5. Next, cut the roll to 2 cm long or cut as you desire. Press and flatten slightly so that the layers and masala are kept intact with each other. 

6. Further heat the oil on medium flame and deep fry the bhakarwadi's on low flame. Stir occasionally till they turn golden and crisp. Drain the bhakarwadi on a kitchen paper towel to remove the excess oil. 

7. Finally, serve bhakarwadi with masala tea. Once cooled completely, they can also be stored in an airtight container for a month.