Recipe - Bhakar Wadi

240 g Gram flour
120 g Wheat flour
Salt to taste
A pinch of asafoetida
Oil for deep frying
100 g Grated coconut
60 g Sesame seeds
60 g Poppy seeds
A pinch of sugar
Salt and chilli powder to
taste
100 g Coriander leaves; chopped
fine
A marble sized ball of
tamarind; soaked in a
little
; water
Black masala powder;
(branded curry
; powder) to taste

MIX together gram flour and wheat flour. Add salt, asafoetida, 60 ml
hot oil and enough water. Knead to a stiff dough. Keep it aside.

Roast the grated coconut, sesame seeds and poppy seeds and grind to a
powder. Add sugar, salt, chilli powder and coriander leaves to the
masala powder to prepare the filling for bhakar wadi. Add tamarind
pulp and black masala powder and mix well. Divide the dough into
small portions and roll each portion into a thin rectangular shaped
chappati. Spread the filling all over the chappati and roll up the
dough with the filling into a tight cylindrical shape. Seal the edges
with a little water. Cut into three cm long pieces and deep fry in
hot oil till brown and crisp. Remove from oil and store in an
airtight container.

Converted by MC_Buster.

NOTES : Spicy gram flour snack

Converted by MM_Buster v2.0l.