Bhakarwadi

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings
Ingredients
For The Dough

• 2/3 cup besan (bengal gram flour)
• 1 1/2 cups plain flour (maida)
• 1 tsp chilli powder
• 1/4 tsp asafoetida (hing)
• salt to taste

To Be Mixed Together For The Stuffing

• 1/2 tbsp cumin seeds (jeera) powder
• 1/2 tbsp coriander (dhania) powder
• 100 gms roasted poppy seeds (khus-khus)
• 200 gms grated coconut
• 3 green chillies
• 2 tsp chopped ginger (adrak)
• 1/4 cup chopped coriander (dhania)
• 2 tsp chilli powder
• 1/2 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• salt to taste
• oil for deep frying

Method

1. Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
2. Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside.
3. Divide the stuffing into equal portions and keep aside.
4. Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2" diameter.
5. Place a portion if the stuffing and roll out like a cylinder.
6. Make more such vadis using all the stuffing and dough.
7. Arrange all the flutes in a plate and steam for 20 minutes.
8. Cool and cut them into 2 cm round discs.
9. Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
10. Serve hot or store in an air-tight container.