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

How to Make Savoury Bhakharwadi

• Mix together gram flour and wheat flour.
• Add salt, asafoetida, 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, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakarwadi.
• 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 chapatti.
• Spread the filling all over the chapatti and roll into a tight cylindrical shape.
• Seal the edges with a little water.
• Cut into three centimetre long pieces and deep fry in hot oil till brown and crisp.
• Remove the bhakarwadi from oil and store in an airtight container.