Bhakarwadi

Take all the ingredients listed under cover of the Bhakarwadi roll in a mixing bowl and mix well and work with palms to form a crumbled mass. Now using a little water knead the flour into a stiff dough. Keep aside for 10 minutes.

Dry roast the sesame seeds, coriander seeds, fennel seeds, cumin seeds and add to the grinder along with scrapped coconut, red chili powder, hing, black pepper corn, sugar and grind to a coarse mixture. Add the aamchur powder, salt and dry ginger powder, lemon juice and mix well.

Divide the dough and the stuffing into 3 equal parts and roll out each part of dough into a round chapati using a rolling pin. Apply little oil if required. Spread out one part of the stuffing evenly on the chapati and press with fingers and then start rolling the chapati holding tightly making sure that the stuffing is tightly packed in the roll without any gaps.

Cut equal portions of the roll of desired length.

Heat up oil in a kadhai or deep frying wok and deep fry the bhakarwadis on low to medium heat until they turn golden brown. This work needs patience. It will take around 10-12 minutes per batch.

Remove the Bhakarwadi on an absorbent paper and allow it to cool. Transfer and store in an airtight container.