Bakarwadi

Ingredients

1.       Refined Flour- 1 cup (125 gms)

2.       Chickpea Flour- 2 tbsp (20 gms)

3.       Sweet Tamarind Chutney- 2 tbsp

4.       Desiccated Coconut- 1 tbsp

5.       Sesame seeds- 1 tbsp

6.       Sugar- 2 tsp

7.       Coriander powder- 1 tsp

8.       Fennel Powder- 1 tsp

9.       Red Chili Powder- 1/2 tsp

10.   Cumin Seeds- 1/2 tsp

11.   Turmeric Powder- 1/4 tsp

12.   Ginger powder- 1/4 tsp

13.   Garam Masala- 1/4 tsp

14.   Salt- 3/4 tsp (to taste)

15.   Carom Seeds- 1/8 tsp

16.   Oil- for frying

Method

1.       Sieve the maida and gram flour in a bowl. Put salt, turmeric powder, carom seeds and oil into the flour. Mix the ingredients well and knead the flour. Make sure that the flour is hard and tight. Cover the dough and leave it for half an hour.

2.       Add sesame, coconut powder, sugar, coriander powder, fennel powder, cumin, red chilli powder, 1/2 teaspoon salt, turmeric powder, ginger powder, garam masala and mix all these things in a mixer jar and prepare a fine powder.

3.       The dough is set and ready, apply oil on your hands, and mash the dough to make it smooth and break the dough into small pieces.

4.       Roll a circle like a puri.

5.       Now put chutney on this poori and spread it well around. Leave a little edge because it has to be pasted.

6.       Now put 1 teaspoon of masala and spread it evenly.

7.       Now roll it and paste it with both the open edges closed by pressing with the hands and with the help of hands roll it a little thin and long

8.       Now cut it into half-inch pieces. Put the pieces in the plate and make a roll by filling the spices with the remaining flour in the same manner

9.       Now leave these prepared Bakarwadi open for 1/2 hour so that they become dry after that fry them.

10.   Deep Fry Bakarwadi in hot oil, let it cool completely

11.   Store them in an airtight container

12.   Munch it when you are bored

Note

If you do not have sweet chutney handy you can replace with tamrind paste or lemon juice