MAIDA - 1 CUP
firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
TURMERIC - 1/4 TSP
add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
OIL - 2 TBSP HOT
now pour 2 tbsp hot oil and mix well.
crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
SMOOTH & STIFF DOUGH
add water as required and knead to a smooth and tight dough
GREASE & REST - 20 MIN
grease the dough with a tsp of oil. cover and rest for 20 minutes.
DRY COCONUT - 1/4 CUP
firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut
add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds
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.
BLEND - SLIGHTLY COARSE
blend to slightly coarse powder without adding any water. keep aside.
firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
now grease the rolling base and rolling pin with oil
roll them into round / square shape making slightly thick than chapati.
further spread a tsp of tamarind chutney leaving the sides. it helps to hold masala intact and also gives sweet and sour flavour.
spread the prepared masala stuffing leaving the sides
WATER ON SIDES
now grease water on sides to seal the ends while rolling
slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart
CUT - 2 CM
further, cut the roll to 2 cm long or as desired
press and flatten slightly. this helps layers and masala to be intact.
DEEP FRY - LOW FLAME
heat the oil on medium heat, and deep fry the rolls on low flame.
FRY - LOW FLAME
stir occasionally till they turn golden brown and crisp
drain the bhakarwadi on kitchen towel to remove excess oil.
READY TO EAT
finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.