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Sieve gram flour and wheat flour, mix together
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Add salt, asafoetida and 50 ml of hot oil. Knead to get a stiff dough. If needed add a little water, keep aside.
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Roast sesame seeds, poppy seeds and coconut grate. Grind to the powder.
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Add chilly powder, black masala powder, sugar, salt, coriander leaves and tamarind pulp to above powder.
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Mix well for filling.
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Divide the dough by making small balls of equal size.
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Make small chapatti of rectangular shape.
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Put a small portion of filling mix and seal the outer layer with the help of little water.
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Now the filling looks like samosa shape if you want you can make the shape by rolling into a cylindrical shape. Sealing process remains the same.
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If you are making long cylindrical shape cut the roll at 3-centimeter length so that ingredients cook during deep fry.
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Deep fry until you get golden brown color and obtain crispily.
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Once cooled store Bakarwadi Recipe in an airtight container.