Bhakarwadi

Bhakarwadi:

Ingredient Name	Quantity	Unit
Fennel Seeds	1	Teaspoons
Coriander Seeds	1	Teaspoons
Sesame Seeds	1	Teaspoons
Pepper Corns	1/2	Teaspoons
Cumin Seeds	1	Teaspoons
Chilly Powder	1 1/2	Tablespoons
Salt		To Taste
Turmeric	1	Pinch
Hing	1	Pinch
Whole Wheat Flour	1	Cup
Basen (chick Pea Flour)	2	Cup
Poppy Seeds	1	Teaspoons
Sugar	1/2	Teaspoons
Coconut	1	Teaspoons
Amchur Powder	1/2	Teaspoons
Oil For Deep Fry Directions Take a bowl add basen flour, wheat flour, oil, hing, turmeric, salt, chilly powder; crumble the mixture before adding water. Take basen mixture add water mix it like a stiff dough, rest it for 10 minutes. Take blender, in this add fennel seeds, cumin seeds, pepper corns, coriander seeds, sesame seeds, poppy seeds, sugar, hing, chilly powder, coconut, blend all together make a coarse powder, this powder take it into a bowl add salt, amchur powder, add some basen mixture, mix it well.  Roll the dough into thin sheet and spread the masala on top and roll the dough in to tight and seal the edg by applying water and rest it for 3 to 4 minutes, then cut them into roundels and deep fry them.