BHAKHARVADI

Ingredients:

For Dough:
All Purpose Flour / Maida-1 cup
Gram flour / Kadalai Mavu / Besan-3/4 cup
Chilli powder-1 tsp
Coriander powder / Malli podi- 1 tsp
Oil-1 tblspn
Salt to taste
Water as needed

For Stuffing:
Desiccated Coconut / Koparai -1 cup
Sesame seeds / Ellu – ¼ cup
Ginger -1 tsp minced
Coriander powder / Malli Podi-1 tsp
Chilli Powder-1 tsp
Turmeric powder / Manjal podi-1 tsp
Cumin powder / Jeerakam-1 tsp
Poppy seeds / Kasa Kasa / Khuskhus / Posto-1 tblspn
Green Chilli-1 minced
Asafoetida – ¼ tsp
Sugar-1 tsp
Salt to taste

Method:

1. Take all ingrediants for dough in a mixing bowl except water..Rub verything with your hands..

2. Pour in water and make into a soft dough..Apply some oil on top and let it rest for 30 mins.

3. Now make stuffing by dry roasting coconut, poppy seeds, sesame seeds till it gets nice aroma and colour.

4. Switch off the flame and add in turmeric, chilli, coriander, cumin powder and mix well..

5. Add in salt, sugar, chillies, ginger and some asafoetida and mix well..

6. Remove this in a bowl and allow it to cool down.

7. Now take the dough and divide into equal portions.Mean time divide the filling into equal portions.

8. Take one dough and roll into thin circle..Rub some water over the top generously.

9. Take a good amount of filling and spread on top..Press with your hands firmly so that the filling sticks to the dough.

10. Now start rolling from one side..Roll firmly and tightly.

11. Now cut into equal portions and set aside.

12. Heat oil to a medium heat...Please don’t fry this in high heat.

13. Drop this bakarwadi in the oil and fry on a low flame till golden brown.It will take around 10-15 mins.

14. Remove and drain in a paper towel.

15. Serve hot with chai or store the cooled bakarwadis in a air tight container.