Preparation:
Mix together gram flour and wheat flour. Add salt, asafetida, 60 ml hot oil and enough water. Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
Add sugar, salt, chile powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into three cm long pieces and deep fry in hot oil until brown and crisp.
Remove from oi, drain on paper towelsl and store in an airtight container. |
