Bhakarwadi

Ingredients:

For cover:
All purpose flour(maida) - 2 cups
Gram flour(basen) - 1/2 cup
Asafoetida - 1 pinch
salt to taste
oil - 2 tbsp

For filling:
Gram flour - 1 tbsp
Poppy seeds(khuskhus) - 1 tsp
Sesame seeds - 1 tbsp
Dried grated coconut - 1/2 cup
Coriender seeds crushed - 1tsp
Funnel seeds crushed - 1/2 tsp
Red chilly powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Garlic(grated) - 1 tsp
Ginger(grated) - 1 tsp
Finely chopped coriander leaves
Salt to taste
Oil to deep fry

Procedure:
1.Mix gram flour & all purpose flour together.
2.Add salt, asafoetida, 2 tbsp hot oil & enough water to mix it well.
3.Knead to a stiff dough. Keep it aside for 10 min.
4.Roast poppy seeds, sesame seeds, coconut , funnel seeds and coriander seeds and grind to a fine powder.
5.In a pan take 1 tbsp oil and and add grated ginger and garlic ,when it turns colour add 1 tbsp gram flour and roast for 1 min and then take it in a separate bowl and cool it.
6.Then add tha above grind powder, red chilly powder, sugar,salt,garam masala powder and coriander leaves to it and mix well.
7. Divide the dough into small portions & roll each portion into a thin rectangular shaped chappati.
8.Spread the filling all over the chappati & roll up the dough with the filling into a tight cylindrical shape.
9.Seal the edges with a little water.
10.Cut the roll into 1 inch long pieces & deep fry in hot oil till golden brown & crisp.
11. Store this in an airtight container , it will remain fresh for a month.