Bhakarwadi

Instructions

1. 1

   Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, chickpea flour, and salt. Heat 3 tbsp of oil until hot and carefully pour it into the flour mixture. This is called 'moyan' and makes the crust crispy. Rub the oil into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water and knead into a firm, stiff dough. Don't make it too soft. Cover with a damp cloth and let it rest for 20-30 minutes.

2. 2

   Make the Filling: In a dry pan over low heat, lightly roast the desiccated coconut, poppy seeds, sesame seeds, and fennel seeds for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and let the mixture cool completely. Transfer the roasted ingredients to a grinder and pulse a few times to get a coarse powder. In a bowl, combine this ground mixture with coriander powder, cumin powder, red chili powder, turmeric, garam masala, asafoetida, powdered sugar, and salt for the filling. Mix everything well.

3. 3

   Assemble the Bhakarwadi: After the dough has rested, knead it again for a minute. Divide the dough into 3-4 equal portions. Take one portion and roll it into a thin, large circle or rectangle, about 8-9 inches in diameter. Spread a thin, even layer of tamarind paste over the rolled dough, leaving a small border along the edges. Sprinkle a generous amount of the prepared filling mixture evenly over the tamarind paste. Gently press the filling down with a rolling pin or your hands so it sticks to the dough. Begin rolling the dough tightly from one end to form a snug log. Apply a little water on the edge to seal it securely.

4. 4

   Cut and Shape: Using a sharp knife, cut the log into 1/2-inch thick slices. Take each slice and gently press it flat with your palm. This prevents the filling from coming out during frying. Repeat the process for the remaining dough and filling.

5. 5

   Fry the Bhakarwadi: Heat the oil for deep frying in a kadai or deep pan over medium heat. Once the oil is moderately hot, reduce the flame to low-medium. Drop a small piece of dough; if it sizzles and rises slowly, the oil is ready. Carefully slide the prepared bhakarwadi pieces into the oil, a few at a time. Do not overcrowd the pan. Fry on low-medium heat, turning occasionally, for about 8-10 minutes per batch, until they are golden brown and crispy. Frying on low heat is crucial to ensure they cook through to the center and become crisp. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

6. 6

   Cool and Store: Let the bhakarwadi cool completely to room temperature. They will become crispier as they cool. Store in an airtight container. They stay fresh for up to 2-3 weeks.