Potato Bhakarwadi

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 48 potato bhakarwadis.
Ingredients
For The Dough

• 3/4 cup plain flour (maida)
• 1 tbsp ghee
• salt to taste

To Be Mixed Into A Potato Mixture

• 1 cup boiled , peeled and mashed potatoes
• 1/2 tbsp cornflour
• salt to taste

To Be Mixed Into A Coconut Mixture

• 1/2 cup grated coconut
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 1/2 tbsp sesame seeds (til)
• salt to taste

Other Ingredients

• oil for deep-frying

Method
For the dough

1. Combine the ingredients in a bowl, add enough water and knead into a semi-stiff dough. Keep aside.

How to proceed

1. Divide the stuffing into 4 equal portions and keep aside.
2. Divide both the dough and the potato mixture into 4 equal portions.
3. Roll a portion of the dough into 150 mm. (6”) diameter circle.
4. Put one portion of the potato mixture over the rolled roti and roll the potato mixture with help of a rolling pin lightly.
5. Sprinkle 1 portion of the stuffing evenly over it and roll it up tightly.
6. Seal the edges with a little water
7. Repeat steps 3 to 6 to make 3 more rolls.
8. Heat oil in a kadhai, add 2 rolls and deep-fry till they turn golden brown in colour from all the sides.
9. Repeat step 8 to deep-fry 2 more rolls.
10. Drain on absorbent paper, cool a little, cut into slices and serve immediately.