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Bhakarwadi is a traditional spicy maharastrian snack recipe which requires effort but can be stored for weeks and enjoyed with evening tea. The flour based round discs are stuffed with roasted poppy seeds, steamed and then finally deep fried to a crispy finish.
Basen (chick pea flour) 2 cups
Whole wheat flour 1 cup
Hing pinch
Turmeric pinch
Salt 1 ½ tb
Cumin seeds 1 ts
Pepper corns ½ ts
Sesame seeds 1 ts
Coriander seeds 1 ts
Fennel seeds 1 ts
Poppy seeds 1 ts
Sugar ½ ts
Coconut 1 ts
Amchur powder ½ ts
Oil for deep fry
Take a bowl add basen flour, wheat flour, oil, hing, turmeric, salt, chilly powder; crumble the mixture before adding water. Take basen mixture add water mix it like a stiff dough, rest it for 10 minutes.
Take blender, in this add fennel seeds, cumin seeds, pepper corns, coriander seeds, sesame seeds, poppy seeds, sugar, hing, chilly powder, coconut, blend all together make a coarse powder, this powder take it into a bowl add salt, amchur powder, add some basen mixture, mix it well.
Roll the dough into thin sheet and spread the masala on top and roll the dough in to tight and seal the edg by applying water and rest it for 3 to 4 minutes, then cut them into roundels and deep fry them.
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