Bhakarwadi

Name: Bhakarwadi
Cuisine: Indian
Ingredients: 1 cup chickpea flour; 1/2 cup wheat flour; 1/2 cup Menda; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/2 cup chickpea flour; 1/2 cup green coconut (shredded); 1/2 cup crushed copra; 1/2 cup roasted peanuts; 3/4 cup powdered sugar; 2 tablespoons sesame; 2 tablespoons poppy seeds; 2 tablespoons anise; 7-8 green chillies; 2 tablespoons cayenne powder; 1/2 teaspoon turmeric; 1 teaspoon hot spices; 1 tablespoon amchoor powder; 1 lemon juice; As needed For frying: Oil

Hetal Vithlani @Hetal_pv31

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Hetal Vithlani @Hetal_pv31

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Ingredients

To make flour:
1 cupchickpea flour
1/2 cupwheat flour
1/2 cupMenda
1/2 teaspoonturmeric
1/2 teaspoonsalt
For stuffing:
1/2 cupchickpea flour
1/2 cupgreen coconut (shredded)
1/2 cupcrushed copra
1/2 cuproasted peanuts
3/4 cuppowdered sugar
2 tablespoonssesame
2 tablespoonspoppy seeds
2 tablespoonsanise
7-8green chillies
2 tablespoonscayenne powder
1/2 teaspoonturmeric
1 teaspoonhot spices
1 tablespoonamchoor powder
1lemon juice
As neededFor frying: Oil

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Steps

1

First knead the three flours, mix salt and turmeric in it and make hard flour. Now let it be covered.
2

For stuffing:
Fry poppy seeds, anise and sesame seeds in a pan. Remove to cool in dish. Fry the gram flour in the same hot pan.
Now take the jar of poppy seeds, anise and sesame seeds in the mixer.
3

Add the roasted peanuts in it and take the PC. Now add roasted chickpea flour and turmeric, chilli, salt, amchoor, powder, sugar and crushed copra and take PC. Discard in a dish. Now add crushed green coconut and lemon and mix well. The stuffing is ready.
4

Now weave a big loaf out of the dough (the loaf is to be thickened) with the stuffing made on top of the loaf (pressing evenly by hand so that the stuffing sticks evenly with the bhakri.) Now roll the bhakri by pressing. Take the flour and stick it on the end. Now cut it and prepare an oval shape by pressing one bhakharwadi by hand. (So that the spices do not come out from frying in oil)
5

Now heat the oil in a pan. Once the oil is hot, fry the bhakharwadi on slow gas till it turns brown. Ready bhakharwadi. Serve it with tea. (This Bhakharwadi lasts well for a week.)