Recipe - Bhakarwadi

FOR COVER
3 cup Plain flour; (maida)
One half cup Gram flour
1 One half tablespoon Oil
Salt to taste

FOR FILLING
1 tablespoon Gram flour
1 teaspoon Sesame and khuskhus seeds
1 teaspoon Ginger grated
1 teaspoon Garlic grated
1 One half teaspoon Sugar
3 teaspoon Red chilli powder
One fourth teaspoon Garam masala
Salt to taste
1 teaspoon Coriander seeds crushed
coarsely
One half teaspoon Fennel seeds crushed
coarsely
1 tablespoon Dried coconut grated
One half cup Fine 'sev'; (used in bhel)
Oil to deep fry

For cover:

Mix flours, salt, oil, mix with fingers.

When crumbly add little water, and knead into a smooth dough.

Cover with a moist cloth.

For filling:

Roast sesame and khuskhus seeds lightly.

Crush, add fennel and coriander seeds.

Heat oil add cumin seeds, allow to splutter.

Add ginger, garlic, fry for few seconds.

Add all other crushed seeds. Stir.

Add coconut, sev, masalas, salt, sugar, flour.

Mix well keep aside.

To proceed:

Take a chappati size lump, roll into thin chappati.

Use dry flour to help rolling.

Spread filling thinly all over chappati.

Make a tight roll press down edges.

Cut into 1" pieces and deepfry in hot oil.

Fry till cover is crisp and golden brown.

Drain, cool very well before storing in airtight containers.

Making time:45 minutes

Makes: 4550 pieces

Shelflife: 2 weeks

Note: If filling tends to spill out while frying, sprinkle very little
water on filling and mix to make it hold.

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Posted to MMRecipes Digest V4 #11 by alan@atoc.demon.co.uk on Apr
13, 1999