Home » Vegetarian » Bhakarwadi
- 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 centimetre long pieces and deep fry in hot oil till brown and crisp. Remove the bhakar wadi from oil and store in an airtight container.
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