Bhakarwadi

Cuisines

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Recipe

Ingredients

1 cup	all-purpose flour
1 cup	gram flour (besan)
2 tablespoons	hot oil
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	asafoetida (hing)
1 teaspoon	cumin seeds
1 teaspoon	fennel seeds
1 teaspoon	sesame seeds
1 tablespoon	grated dry coconut
1 tablespoon	sugar
1 teaspoon	salt
2 tablespoons	tamarind paste
2 tablespoons	water
as needed	oil for deep frying

Instructions

1. 1 In a bowl, mix all-purpose flour, gram flour, hot oil, a pinch of turmeric powder, and salt. Knead into a firm dough using water as needed. Cover and set aside for 15 minutes.
2. 2 In a pan, dry roast cumin seeds, fennel seeds, sesame seeds, and grated dry coconut until aromatic. Let it cool.
3. 3 Grind the roasted mixture into a coarse powder. Add red chili powder, remaining turmeric powder, asafoetida, sugar, and salt. Mix well.
4. 4 Add tamarind paste and water to the spice mixture to form a thick paste.
5. 5 Divide the dough into equal portions and roll each portion into a thin circle.
6. 6 Spread the prepared spice paste evenly over the rolled dough.
7. 7 Roll the dough tightly into a log and cut into 1/2 inch thick slices.
8. 8 Heat oil in a deep pan for frying. Fry the bhakarwadi slices on medium heat until golden brown and crisp.
9. 9 Drain on paper towels to remove excess oil.