Bhakarwadi

1. 1
   knead · ~20 min

   Knead the dough.

   1.Mix all-purpose flour, chickpea flour, salt, turmeric powder, and oil in a bowl.

   2.Rub the oil into the flour until the mixture looks sandy.

   3.Add water little by little and knead into a firm, smooth dough.

   4.Cover and keep it aside for 15 minutes.

   TIPKeep the dough firm, not soft, so the spirals hold their shape while frying.
2. 2
   roast · ~4 min

   Roast the filling ingredients.

   1.Heat a dry pan on low heat.

   2.Roast desiccated coconut until lightly aromatic.

   3.Add sesame seeds, poppy seeds, coriander seeds, fennel seeds, and cumin seeds.

   4.Roast for 2 to 3 minutes until fragrant, then cool completely.

   TIPUse low heat here so the coconut and seeds toast evenly without burning.
3. 3
   mix · ~5 min

   Make the filling.

   1.Coarsely grind the roasted mixture in a grinder.

   2.Transfer it to a bowl and add red chili powder, turmeric powder, garam masala, dry mango powder, sugar, and salt.

   3.Mix in tamarind paste.

   4.Sprinkle in a little water only if needed to make a moist, crumbly filling.
4. 4
   assemble · ~15 min

   Roll and shape the bhakarwadi.

   1.Divide the dough into 4 equal portions.

   2.Roll one portion into a thin oval sheet.

   3.Spread a thin layer of filling over it, leaving a small border.

   4.Brush a little water on the edge and roll tightly into a log.

   5.Cut the log into small spiral pieces about 1 inch thick.

   6.Repeat with the remaining dough and filling.

   TIPRoll the sheet thin and the log tight, otherwise the spirals can open in the oil.
5. 5
   rest · ~10 min

   Rest the shaped pieces.

   Arrange the cut spirals on a plate and let them rest for 10 minutes. This helps them dry slightly and hold together better during frying.

6. 6
   fry · ~15 min

   Fry the bhakarwadi.

   1.Heat oil for frying on low-medium heat.

   2.Slide in a small batch of spirals without crowding the pan.

   3.Fry slowly, turning gently, until deep golden and crisp on all sides.

   4.Lift them out and drain well before frying the next batch.

   TIPFry on gentle heat so the layers cook through and turn crisp without getting dark too fast.
7. 7
   serve

   Cool and serve.

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