Bhakarwadi recipe - MM Mithaiwala

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.

Procedure

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.

    

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