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Bhakarwadi
 Ingredients
For cover:
3 cups plain flour (maida)
1/2 cup gram flour (besan)
1 1/2 tbsp. oil
salt to taste
For filling:
1 tbsp. gram flour
1 tsp. each sesame and khuskhus seeds
1 tsp. ginger grated
1 tsp. garlic grated
1 1/2 tsp. sugar
3 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel seeds crushed coarsely
1 tbsp. dried coconut grated
1/2 cup fine 'sev'(used in bhel)
oil to deep fry |
Method
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.
Courtesy : lohanaonline.com |
