- 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.
Bhakar Wadi
#myrecipe
By Unnati Pandit
Apr, 15th
595
Servings
4 persons
Cook Time
1 hr
Ingredients
11
- 13
Ingredients
- 240 g. gram flour
- 120 g. wheat flour
- salt to taste
- a pinch of asafoetida
- oil for deep frying
- 100 g. grated coconut
- 60 g. sesame seeds
- 60 g. poppy seeds
- salt and chilli powder to taste
- a pinch of sugar
- 100 g. coriander leaves, chopped fine
- a marble sized ball of tamarind, soaked in a littl
- black masala powder
