Bhakarwadi
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
Cover and set aside for 20 minutes.
Cinnamon paste
Ingredients
1 tsp
Ground cinnamon
1¼ tsp
Sugar
1¼ tsp
Red chili powder
pinch
Salt
¼ tsp
Tamarind paste
Instructions
1
Mix and make spreadable paste using water.
Filling
Ingredients
½ cup
Coconut
(desiccated)
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 balls.
4
Roll the ball about ⅛ inch thick into a large circle.
5
Spread half the cinnamon paste evenly all over.
6
Spread half the filling evenly all over and dab 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 flat between two hands then fry on medium heat until crisp.
10
Repeat with the remaining dough.
11
Optional: Steam the cylindrical roll then cut slices and fry. Can also bake the raw slices in a 350°F heated oven for 20 minutes on each side (brush with a little oil first).