Prep Time:5-8min Filling Time: 8-10min Cooking Time: 12-15min Ingredients: Filling Ingredients: 11/2 cup boiled mashed potato Chopped curry leaves couple of tbsp Shreded coconut 11/2 tbsp Sesamed seeds Garam masala according to taste A pinch of Turmeric powder 1 tbsp coriander powder Red chili powder to taste Lemon jouce to taste Salt to taste Sugar to taste Oil for tadka and for frying Pastry(Bhakharwadi Layer) Dough Ingredients: 1/2 cup All purpose flour 1/2 cup wheat flour Little less than 1/4 cup oil Salt to taste Luke warm water to need the dough Direction: Boil potato . Mash and keep aside Mix together all purpose flour and wheat flour. 1 tbsp of Rawa can be added to make layer crispy.
Add salt, oil and enough water. Knead to a stiff dough. Keep it aside. Heat the pan. Add 1tbsp. oil. Roast the grated coconut and sesame seeds . Add mashed potato. Add sugar, salt, chilli powder and coriander leaves and all other left over spices to prepare the filling for bhakar wadi. Add lemon as well 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 1" long pieces and dust into flour on both open sides. deep fry in hot oil till brown and crisp.
Remove the bhakar wadi from oil and serve hot with chutney. |