Ingredients:

• 240 g – gram flour
• 120 g – Wheat flour
• 100 g – grated Coconut
• 100 g – Coriander leaves chopped fine
• 60 g – Poppy Seeds
• 60 g – sesame seeds
• Curry powder to taste
• A small ball of Tamarind soaked in a little water
• Oil for deep frying
• Chilli powder to taste
• Salt to taste
• A pinch of Sugar
• A pinch of Asafoetida

Method:

1. Mix together gram flour and wheat flour.
2. Add salt, asafoetida, 60 ml hot oil and enough water. Knead to a stiff dough. Keep it aside.
3. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
4. Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakarwadi.
5. Add tamarind pulp and black masala powder and mix well.
6. Divide the dough into small portions and roll each portion into a thin rectangular shaped chapatti.
7. Spread the filling all over the chapatti and roll into a tight cylindrical shape.
8. Seal the edges with a little water.
9. Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp.
10. Remove the bhakarwadi from oil and store in an airtight container.

Recipe courtesy of Mansi Desai