Step by Step method

• Preparation :

• Dough preparation
  

• 1.Take a bowl, mix Bajra flour, Maida flour , salt and besan.
  

• 2.Pour the light hot oil into the mix flour and mix well.
  

• 3.Crumble and mix well making sure the flour is moist and holds shape when
  

• pressed between fists.
  

• 4.Add water as required and knead to a smooth and tight dough.
  

• 5.Cover the dough , keep it for rest for around 25 to 30 minutes.
  

• STUFFING / MASALA PREPARATION:

• 1. Heat a pan, add coriander, fennel seed , cumin. and sesame seed and dry
  

• coconut, stir fry till in a low flame.
  

• 2.Add red chilli powder, turmeric powder and roast it for another 1 min and keep it
  

• aside for cooling .
  

• 3. Take a grinder jar, take all the roasted ingredients, aamchur powder, sugar ,
  

• garam masala powder and salt
  

• 4. Blend to slightly rough powder without adding any water and keep it aside.
  

• BHAKARWADI PREPARING
  

• 1.Again knead the dough slightly and prepare 7-8 small size ball as you do for
  

• chapatis.
  

• 2.Roll them into round shape making slightly thick than chapati.
  

• 3. Further spread tamarind chutney leaving the sides.
  

• 4.Spread the prepared masala stuffing leaving the sides.
  

• 5. Now grease water on sides to seal the ends while rolling.
  

• 6.Slowly roll the dough very tightly, making sure there are no gaps (else while deep
  

• frying, bhakarwadi will fall apart).
  

• 7. Further, cut the roll as desired size. Heat the oil on medium heat, and deep fry
  

• the bhakarwadi on low flame.
  

• 8. Stir in frequently till they turn crisp.
  

• 9. Drain the bhakarwadi on kitchen towel/ tissue paper to remove excess oil.
  

• 10Finally, Bajra bhakarwadi is ready to serve with tea or u can store in an airtight
  

• container once cooled completely for a month.