Bhakar Wadi

(Spicy gram flour snack)
Serves: Four
Time required: One hour

INGREDIENTS:
240 g. gram flour
120 g. wheat flour
salt to taste
a pinch of asafoetida
oil for deep frying
100 g. grated coconut
60 g. sesame seeds
60 g. poppy seeds
a pinch of sugar
salt and chilli powder to taste
100 g. coriander leaves, chopped fine
a marble sized ball of tamarind, soaked in a little water
black masala powder (branded curry powder) to taste

METHOD:
- Mix together gram flour and wheat flour.
- Add salt, asafoetida, 60 ml. hot oil and enough water.
- 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.