Indian Recipes
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Ingredients
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| 1 |
Gram flour |
2 cups |
| 2 |
Wheat flour |
1 cup |
| 3 |
Coconut, freshly grated |
100 grams |
| 4 |
Asafoetida |
1 pinch |
| 5 |
Salt |
to taste |
| 6 |
Sesame seeds |
1 teaspoon |
| 7 |
Poppy seeds |
1 teaspoon |
| 8 |
Sugar |
a pinch |
| 9 |
Oil |
for frying |
| 10 |
Red chili powder |
to taste |
| 11 |
Black curry powder |
to taste |
| 12 |
Tamarind pulp |
1 tablespoon |
| 13 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Combine gram flour, wheat flour, salt, asafoetida, 1 tablespoon of hot oil and
enough water and knead to a stiff dough. Keep it aside.
Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.
Add sugar, salt, chilli powder and coriander leaves to the masala powder to
prepare the filling for bhakar wadi. Add tamarind pulp and black masala powder
and mix well. Divide the dough into small portions and roll each portion into a thin
rectangular shaped chappati. Spread the filling all over the chappati and roll up the
dough with the filling into a tight cylindrical shape. Seal the edges with a little water.
Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove
from oil and store in an airtight container.
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| Servings -4-5 |
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| Introduction
of the dish |
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It is one of the famous South indian street food, which the common people love.
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| Served
With... |
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Any course |
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