Bhakar Wadi Recipe

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

1. MIX together gram flour and wheat flour.
2. Add in salt, asafoetida, 60 ml warm oil and sufficient water.
3. Knead to a stiff dough.
4. Keep it aside.
5. Roast the grated coconut, sesame seeds and poppy seeds and grind to a pwdr.
6. Add in sugar, salt, chilli pwdr and coriander leaves to the masala pwdr to prepare the filling for bhakar wadi.
7. Add in tamarind pulp and black masala pwdr and mix well.
8. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
9. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
10. Seal the edges with a little water.
11. Cut into three cm long pcs and deep fry in warm oil until brown and crisp.
12. Remove from oil and store in an airtight container.
13. NOTES : Spicy gram flour snack

flour, gm wheat flour salt, coconut, sesame seeds, sugar, coriander leaves

Taken from cookeatshare.com/recipes/bhakar-wadi-84296 (may not work)