Mini Bakarwadi

Instructions

• Take maida into a dish and add besan, salt to taste, ajwain.
• Mix well and add oil.
• Mix the oil well with flour so that mixture becomes crumbly.
• When the oil is mixed well with the flour add a little water at a time and knead stiff dough.
• Transfer the dough into a bowl, cover and rest it for at least 10-15 minutes.
• Take fennel seeds, cumin seeds into a blender jar and blend into powder.
• Add desiccated coconut, sugar, garam masala, red chili powder, sesame seeds, chat masala, salt and blend it in mixer. You can use shredded dry coconut in place of desiccated coconut.
• Stuffing is already.
• Take the dough and knead it once more.
• Take a small ball of dough and roll it into thin square.
• Trim the edges to make it nice square.
• Divide the square into 2 parts.
• Spread tamarind chutney on one portion that gives nice binding and tangy taste.
• Spread the stuffing on the chutney and press it gently.
• Roll it vertically into a roll as tight as possible.
• Roll again back and forth to keep the masala intact with the roll.
• Cut the roll into small pieces.
• Take one of the pieces and press it in your palms to flatten.
• Heat up oil on medium heat in a pan.
• Drop the rolled bakarwadi into hot oil and fry until these turn deep golden from both the sides.
• Take the bakarwadi out, drain the excess oil and transfer them into a dish.
• Mini bakarwadi is already.