MAIDA - 1 CUP

firstly, in a large bowl take 1 cup maida and 2 tbsp besan.

1

TURMERIC - 1/4 TSP

add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.

2

OIL - 2 TBSP HOT

now pour 2 tbsp hot oil and mix well.

3

HOLD SHAPE

crumble and mix well making sure the flour is moist and holds shape when pressed between fist.

4

SMOOTH & STIFF DOUGH

add water as required and knead to a smooth and tight dough

5

GREASE & REST - 20 MIN

grease the dough with a tsp of oil. cover and rest for 20 minutes.

6

DRY COCONUT - 1/4 CUP

firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut

7

CORIANDER SEEDS

add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds

8

CHILLI POWDER - 1 TSP

further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.

9

BLEND - SLIGHTLY COARSE

blend to slightly coarse powder without adding any water. keep aside.

10

BALL SIZED

firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.

11

GREASE WELL

now grease the rolling base and rolling pin with oil

12

CUT RECTANGLE

roll them into round / square shape making slightly thick than chapati.

13

TAMARIND CHUTNEY

further spread a tsp of tamarind chutney leaving the sides. it helps to  hold masala intact and also gives sweet and sour flavour.

14

SPREAD UNIFORMLY

spread the prepared masala stuffing leaving the sides

15

WATER ON SIDES

now grease water on sides to seal the ends while rolling

16

ROLL TIGHT

slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart

17

CUT - 2 CM

further, cut the roll to 2 cm long or as desired

18

PRESS GENTLY

press and flatten slightly. this helps layers and masala to be intact.

19

DEEP FRY - LOW FLAME

heat the oil on medium heat, and deep fry the rolls on low flame.

20

FRY - LOW FLAME

stir occasionally till they turn golden brown and crisp

21

DRAIN OFF

drain the bhakarwadi on kitchen towel to remove excess oil.

22

READY TO EAT

finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.

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