 |
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.
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.
Image courtesy - Google
