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Bhakar Wadi
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| Ingredients | |
| 240 g gram | flour |
| 120g | wheat flour |
| 60 ml | hot oil |
| Salt to taste | |
| A pinch | asafoetida |
| Oil for deep frying | |
| 100 g | grated coconut |
| 60 g | sesame seeds |
| 60 g | poppy seeds |
| A pinch | sugar |
| Chilli powder to taste | |
| 100 g | coriander leaves, chopped fine |
| Black masala powder ( branded curry powder ) to taste | |
| A marble sized ball of tamarind, soaked in a little water | |
Directions
1. Mix together gram flour and wheat flour.
2. Add salt, asafoetida, 60 ml hot oil and enough water.
3. Knead to a stiff dough. Keep aside.
4. Roast grated coconut, sesame seeds and poppy seed sand grind to a powder.
5. Add salt, sugar, chilly powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
6. Add tamarind pulp and black masala powder and mix well.
7. Divide the dough into small portions and roll each portion into a thin rectangular shaped chapati.
8. Spread the filling all over the chapati and roll up the dough with the filling into a tight cylindrical shape.
9. Seal the edges with a little water .
10. Cut into three cm long pieces and deep fry in hot oil till brown and crisp.
11. Remove from oil and serve ( you can store in an airtight container also ).
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