Bhakarwadi

Servings: 30
divider
Dough:
Ingredients
  • ¾ cup Besan
  • 1¼ cup All purpose flour
  • 3 tbsps Oil
  • ¼ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
  • 1 tsp Red chili powder
  • 1 tsp Baking powder
  • 1 tsp Salt
Instructions
  1. In a bowl, combine both flours and oil, mix.
  2. Add remaining ingredients and make a soft dough with water.
  3. Set aside for 20 minutes.
Cinnamon paste
Ingredients
  • 1 tsp Ground cinnamon
  • 1¼ tsp Sugar
  • 1¼ tsp Red chili powder
  • scoop Salt
  • ¼ tsp Tamarind paste
Instructions
  1. Mix and make spreadable paste using water.
Filling
Ingredients
  • ½ cup Grated coconut (grated)
  • 1¼ cup Green coriander (chopped)
  • 1 tsp Ginger (crushed)
  • 1 tsp Green chilies (crushed)
  • ½ tsp Garlic (crushed)
  • ⅛ tsp Asafoetida (hing)
  • ¾ tsp Salt
  • tsp Sugar
  • 1½ tsp Garam masala
  • 1 tsp Ground coriander/cumin mix
  • 1 tbsp Sesame seeds
  • 1 tbsp Fennel seeds
  • 1 tbsp Raw peanuts (ground)
  • ½ tsp Lemon juice
Instructions
  1. In a blender combine coconut, coriander, ginger, chilies and garlic, blend to a grainy texture.
  2. Add remaining ingredients and blend again to incorporate all ingredients.
  3. Divide dough into two.
  4. Make a ball out of each and roll about ⅛ inch thick in a large circle.
  5. Spread half the cinnamon paste evenly all over.
  6. Spread half the filling evenly all over and press with fingertips.
  7. Lift one end and start making a cylindrical roll, keeping it tight.
  8. Seal the edge and the ends with a little water.
  9. Cut quarter inch thick slices and press slightly between two hands then fry on medium heat until crisp.
  10. Repeat with the remaining dough.
Optional
  1. Steam the roll then cut slices and fry.
  2. Or bake the slices in a 350°F heated oven for 20 minutes on each side (brush with a little oil first).