Bhakarwadi

Bhakarwadi

 

For cover:

• Flour 3 cups
• Gram Flour 1/2 cup
• Oil 1 1/2tbsp
• Salt to taste

For filling:

• Gram Flour 1 tbsp
• Sesame Seeds 1 tsp
• Poppy Seeds 1 tsp
• Grated Ginger 1 tsp
• Grated Garlic 1 tsp
• Cumin Seeds 1 tsp
• Sugar 1 1/2 tsp
• Red Chili Powder 3 tsp
• Garam Masala 1/4 tsp
• Salt to taste
• Crushed Coriander Seeds 1 tsp
• Crushed Fennel Seeds 1/2 tsp
• Grated Dried Coconut 1 tbsp
• Sev 1/2 cup
• Oil as required

Method :

• Mix together flour, gramflour, salt and oil. Add a little water, and knead into a smooth dough. Cover with a moist cloth. For the filling: Roast some sesame and poppy seeds. Crush poppy seeds, fennel seeds and coriander seeds, keep aside. Heat oil, add cumin and allow to splutter. Add ginger, garlic and fry for a few seconds. Add all other crushed seeds. Add coconut, sev, masalas, salt, sugar and besan. Mix well and keep aside. Take a lump of dough and roll into thin chapatti. Spread the filling all over the chapatti. Make a tight roll and press down the edges. Cut into 1 inch pieces and deep fry in hot oil. Fry till cover is crisp and golden brown. Drain, let it cool before storing in airtight containers.