Bhakarwadi

This is a tea-time snack popular in Maharashtra and Gujarat.  Quite easy to prepare and children as well as grownups love it.   

Ingredients

For the dough:
1 cup gram flour (besan)
1/2 cup wheat flour
pinch of asofoetida (hing)
1/2 tsp turmeric powder
1 tsp chilli powder
2 tbsp oil
salt
water as required

For the filling:
2 tbsp fennel seeds
10 to 12 pepper corns
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp sugar
2 tbsp grated coconut
1 tsp lemon juice
salt

Method:
   
1.  In a bowl put the gram flour, wheat flour, salt, hing, turmeric, chilli powder, and oil.
2. Crumble it nicely and reserve some to dust over the filling. 
3. Add water little by little to form a soft dough.  Keep aside.

4. Coarsely grind all the ingredients for the filling except lemon juice and salt. 
5. Add salt and lemon juice to this mix.  Add the crumbled flour reserved earlier.  Keep aside.
6. Divide dough into two portions.  Use kitchen surface to roll the dough into rectangular-shaped chappati with the help of some dusting flour. 

7. Spread the filling all over the the rolled out chappati.
8. Start rolling the chappati from one end (the longer width).  Seal the end with some water.

9. Press lightly and keep rolling gently so that all the filling is evenly coated inside.  

10. Cut into small slices and dust some flour over the pieces.



11. Fry the bhakarwadis until crisp.  Store in air-tight container.  They stay fresh for 2 to 3 weeks.