Bhakarwadi

Bhakarwadi

Bhakarwadi is a famous tea time snack in Pune.

Ingredients:
Maida.                         : 1 cup
Besan( Gram flour).  : 2 tablespoons
Red chilly powder.     : 1/2 tablespoon
Salt.                              : 1 tablespoon(approx)
Sesame seeds.          : 1 tablespoon
Sugar.                           : 1/2 tablespoon
Garam masala.          : 1/2 tablespoon
Turmeric.                    : 1/4 tablespoon
Oil.                               : Required for deep fry.
Dry Mango powder (aamchur).  : 1/2 tablespoon
Tamarind paste(sweet).       :  5 tablespoons (approx)
Cumin seeds.                   : 1tablespoon
Coriander seeds.             : 1 tablespoon
Carom seeds                   : 1/2 tablespoon
Dry coconut powder.     :  1 tablespoon

Preparation:
1. Grind the ingredients (coriander seeds, cumin seeds, red chilly powder, salt, sugar, garam masala, aamchur, turmeric & sesame seeds) into a fine powder.
2. In a mixing bowl, mix the ingredients ( maida, besan, salt, carom seeds ) properly with a tablespoon of oil and sufficient water and prepare a soft dough. Keep this dough aside for 20 minutes..
3. After 20 minutes, again knead dough to bring it more soft and cut into equal halves and prepare round balls.
4. Heat a kadhai with required oil for deep frying on a medium flame.
5. In the meantime, press the dough ball into a thin chapathi with rolling pin, apply a little  tamarind paste and spread evenly a tablespoon of prepared masala on the top of the thin sheet.
6. Apply & rub water on the edges of the dough thin sheet. Now roll the dough evenly while holding it's edges. Now cut 2cms sized shapes.   Press slightly with finger on  both sides of the shape. Continue this process till all dough completes.
7. When the oil gets hot, fry these shapes on medium flame by stirring until they turns into golden brown color.
8. Remove these fried Bhakarwadis into a serving plate and serve or store in an air tight container.

Tip: Make sure the rolls should not loose, they should be tightly rolled.
Sweet tamarind paste is prepared by boiling tamarind pulp with jaggery/ sugar until it becomes thick paste.