II Bhakarwadi II

Ingredients: ( Serves : 4)

For the Stuffing :

  • 1 tbsp. gram flour (besan)
  • 1/2 cup fine 'sev' noodles
  • 1 tsp. ginger (grated)
  • 1 tsp. garlic (grated)
  • 1 tbsp. dried coconut (grated)
  • 2tsp cayenne powder or to taste
  • 1/4th tsp garam masala
  • 11/2 tsp sugar
  • Salt to taste
  • 1tsp coriander seeds (crushed)
  • 1/2tsp fennel seeds (coarsely crushed)
  • 1tsp sesame seeds 
  • oil  for deep-frying

For the Cover:

  • 3 cups unbleached flour (maida)
  • 1/2 cup gram flour (besan)
  • 1 1/2 tbsp. oil
  • salt to taste

Preperation :

  • Mix flours, salt & oil. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
  •  Now add some water and knead lightly. Keep adding water as required and knead into a smooth  dough. Set aside and cover with a damp cloth. 
  • Roast sesame seeds lightly and add coriander and fennel seeds. 
  • Heat oil and add cumin seeds, allow to splutter. Add ginger, garlic, fry for few seconds and add all other crushed seeds. Stir for few seconds.
  • Now add coconut, sev,  salt, sugar, flour, chili powder, and garam masala , mix & set aside.
  • Make small balls of dough, roll into thin round (like chapati). Use dry flour to help rolling.
  • Spread filling thinly all over the round and make a tight roll press down edges.
  • Cut into 1-inch  pieces and deep-fry in hot oil.
  • Fry till  golden brown and crisp.
  • Remove and drain on paper towel, cool to room temperature and store in a airtight container. keeps well for 2-3 weeks.