Bhakarwadi

Ingredients

• ¾ cup gram flour (besan)
• 1 cup refined flour (maida)
• Salt to taste
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 tablespoon oil + for brushing and deep-frying
  Stuffing
• ½ cup grated dried coconut
• 2 green chillies, chopped 
• 1 teaspoon poppy seeds (khus khus)
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon fennel seeds (saunf)
• 1 teaspoon black peppercorns 
• 1 teaspoon white sesame seeds (til)
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 2 teaspoons red chilli powder
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon dried mango powder (amchur) 
• 1 teaspoon dried ginger powder (saunth)
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh coriander leaves 
• Salt to taste 

Method

1. Mix together gram flour, refined flour, turmeric powder, chilli powder, salt and 1 tablespoon oil in a bowl. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.
2. Grind together coconut, green chillies, poppy seeds, cumin seeds, fennels seeds, peppercorns, sesame seeds, turmeric powder, coriander powder, chilli powder, asafoetida, dried mango powder, dried ginger powder, garlic powder, coriander leaves and salt to a coarse mixture.  
3. Divide dough into equal portions, roll out into a thin sheet. Discard the sides, brush some oil and spread the stuffing evenly on top. Roll tightly, cut into pieces and press lightly.  
4. Heat sufficient oil in a kadai. Deep-fry bhakarwadi on medium heat till golden brown and crisp. Drain on absorbent paper and cool to room temperature.
5. Serve or store in an airtight container.