Recipe ingredients
- 240 g. gram flour
- 120 g. wheat flour
- Salt to taste
- A pinch of asafoetida
- Oil for deep frying
- 100 g. grated coconut
- 60 g. sesame seeds
- 60 g. poppy seeds
- A pinch of sugar
- Salt and chilli powder to taste
- 100 g. coriander leaves, chopped fine
- A marble sized ball of tamarind, soaked in a little water
- Black masala powder (branded curry powder) to taste
Recipe method
- 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 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 till brown and crisp.
- Remove from oil and store in an airtight container.
Other indian recipes:
Bhakar wadi recipe
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