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• 1 Cup maida / plain flour
• 2 tbsp besan / gram flour
• ¼ tsp turmeric• Pinch hing / asafoetida
• ½ tsp salt
• 2 tbsp PUVI Cold Pressed Sesame Oil, hot
• Water for kneadingFor Masala Powder:
• ¼ Cup dry coconut, sliced
• 1 tsp cumin / jeera
• 1 tsp coriander seeds
• 1 tsp fennel / saunf
• 2 tsp sesame / til
• 1 tsp poppy seeds / khus khus
• ¼ tsp turmeric
• 1 tsp kashmiri red chilli powder
• Pinch hing / asafoetida
• ½ tsp amchur / dry mango powder
• 2 tsp sugar
• ½ tsp salt
• 2 tsp tamarind chutney
• Water, for greasing
• PUVI Cold Pressed Sesame Oil, for frying
• Firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
• add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
• Now pour 2 tbsp hot PUVI Cold Pressed Sesame Oil and mix well.
• Crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
• Add water as required and knead to a smooth and tight dough.
• Grease the dough with a tsp of oil. cover and rest for 20 minutes.
Masala Stuffing Preparation:
• Firstly, in a small blender take ¼ cup dry coconut. You can also use desiccated coconut.
• Add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
• Further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp amchur, 2 tsp sugar and ½ tsp salt.
• Blend to slightly coarse powder without adding any water. Keep aside.
• Firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati balls.
• Now grease the rolling base and rolling pin with PUVI Cold Pressed Sesame Oil.
• Roll them into a round / square shape making them slightly thicker than chapati.
• Further spread a tsp of tamarind chutney leaving the sides.
• Spread the prepared masala stuffing leaving the sides.
• Now grease water on sides to seal the ends while rolling.
• Slowly roll the dough very tightly, making sure there are no gaps. Else while deep frying, bhakarwadi will fall apart.
• Further, cut the roll to 2 cm long or as desired.
• Press and flatten slightly. This helps layers and masala to be intact.
• Heat the oil on medium heat, and deep fry the rolls on low flame.
• Stir occasionally till they turn golden brown and crisp.
• Drain the bhakarwadi on a kitchen towel to remove excess oil.
• Finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.