Aloo Bhakarwadi

Ingredients

For the dough

All purpose flour – 1 cup

Wheat flour – 1 cup

Semolina – 2 tbl.sp

Salt as per taste

Hot oil/ghee – 2 tbl.sp

For the stuffing

Potatoes – 2 boiled and mashed

Corriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Amchur powder – 1 tsp

Sugar –  ½  tsp

Red chilli powder and salt as per taste

Coriander leaves

Dry roast and add to the stuffing

Coconut – 3 tbl.sp

Sesame seeds – 1 tl.sp

Method

Knead a stiff dough  and keep aside for few minutes.

Take a pan, dry roast coconut and sesame seeds and add to the other ingredients given. Mix well.

With the help of a rolling pin, roll chapatti. Spread this stuffing on it and roll it tightly.  Seal the edges.

Cut into one inch thick pieces. Dust with little flour on sides, so that the stuffing doesn’t come out while frying.

Deep fry in hot oil till golden brown in color and serve  hot.

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.