BHAKARWADI

INGREDIENTS::

For Dough::
Besan                                     2 cups
Whole wheat flour                 1 cup
Chili powder                         1 tsp(adjust)
Oil                                         1 tbsp

Turmeric powder                   pinch
Hing                                        pinch
Water                                      as needed
Salt                                         as needed

For Filling:
Amchur powder/lemon juice                  1/2 tsp          
Chilly powder                                         11/2 tbsp
Coconut                                                  1 tsp
Coriander seeds                                      1 tsp ( i used coriander powder)
Cumin seeds                                           1 tsp
Fennel seeds                                           1 tsp
Pepper corns/chilly powder                    1/2 tsp
Sesame seeds                                          1 tsp
Sugar powder                                         1/2 tsp
Salt                                                         to taste
Oil                                                          for deep frying

PROCEDURE::
Dough preparation::
1) In a bowl add besan, whole wheat flour, chili powder, turmeric powder, hing and salt.
Mix them thoroughly.
2)Now add oil to it and crumble them.

3)Finally add water slowly and mix into firm dough.
Let it rest for 10-15 minutes.


Spice mix:
1) Add coriander seeds(coriander powder),Fennel seeds, cumin seeds, sesame seeds , salt ,coconut and sugar.
Grind it into course  powder.

2)Now take this mixture aside and then add the besan and amchur powder/lemon juice to it.


Final procedure:
1)Place oil in a pan for deep frying and let it become hot.
2) Now make the dough into equal size balls as we make for chapathi.
Roll them into thin sheets with rolling pin.

3)Now spread the spice mix on it. And roll it tightly and seal the edges with little water.
Let it rest for 5 minutes.
Repeat the process for other dough to.

4)Now cut the edges of the roll and then set aside( we will not be using them ).

Cut the remaining roll into equal size pieces and let them dry  for 2-3 minutes.

5)Now place the pieces into oil and then fry on low to medium flame until they are crisp and fry evenly.
Take them onto a plate with paper towel to drain excess oil.

Save in air tight container and keep on munching the tea time snack for 2 weeks ...