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. 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).