Ingredients :
- Gram flour - 240 g.
- Wheat flour - 120 g.
- A pinch of Asafoetida
- Oil for deep frying
- Grated coconut - 100 g.
- Sesame seeds - 60 g.
- Poppy seeds - 60 g.
- A pinch of sugar
- Coriander leaves
- Salt and Chilli powder to taste.
Method :
- A marble sized ball of tamarind, soaked in a little water black masala powder (branded curry powder) to taste.
- MIX together gram flour and wheat flour.
- Add salt, Asafoetida, 60 ml. hot oil and enough water.
- Knead to a stiff dough. Keep it aside.
- Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
- Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.
- Add tamarind pulp and black masala powder and mix well.
- Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
- Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
- Seal the edges with a little water.
- Cut into three cm. long pieces and deep fry in hot oil till brown and crisp.
- Remove from oil and store in an airtight container.