Bakarwadi

• 3 tbsp tamarind pulp
• 1/2 litre oil for deep frying
• 4 tbsp chickpea flour
• 2 tbsp refined flour
• 3 1/2 tbsp dry coconut grated, toasted and crumbled
• 2 tbsp powdered sugar
• 3 tbsp sev
• 1 tsp sesame seeds toasted
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp red chilli powder
• 1/2 tsp salt

1. DOUGH 1.
2. Mix together the refined flour and chickpea flour.
3. Add a little salt to taste and make a hard dough using water.
4. 2.
5. Apply little oil and knead it in the dough so that it does not become sticky.
6. Cover with a clean cloth and keep it aside.

tamarind, litre oil, flour, flour, coconut, powdered sugar, sesame seeds, cumin, coriander powder, red chilli, salt

Taken from cookpad.com/us/recipes/364244-bakarwadi (may not work)