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.