Bakarvadi

Ingredients:

For cover:
3 cups plain flour (maida)
1/2 cup gram flour
1/4 tsp Baking powder
1 1/2 tbsp. oil
salt to taste

For filling:

1 tbsp. gram flour
1 tbsp. each sesame and khuskhus and coriander seeds
1 tsp each of Fennel seeds, Ajwain,cumin seeds
2 tbsp dry coconut grated
1 tsp. ginger grated
1 tsp. garlic grated
1 very small onion
1 1/2 tsp. sugar
1 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Procedure :

For cover:

Mix flours, salt, oil, soda, mix well. add little water, and knead into a stiff dough.
Cover with a wet muslin cloth.

For filling:

Roast sesame and khuskhus seeds lightly.
Grind fennel ,ajwain and coriander seeds together.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add finely minced onions until and fry untill reddish
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well and then add to the blender.Grind to a smooth powder,keep aside.

Procedure :

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.Then cut into 3 cm. long pieces and deep fry in hot oil till brown and
crisp. Remove from oil and store in an airtight container.

Note : If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.