Bhakarwadi - Maharashtrian Crispy Fried Rolls

Bhakarwadi, this spicy Maharashtrian snack is a traditional snacks which can be stored for many days and can be enjoyed thoroughly for snacks as much as like South Indian savoury snacks like murukkus, thattais etc. This crispy fried rolls is prepared with spicy tangy mixture of poppyseeds, sesame seeds, dry coconut along with few more spice powders. Actually this is the first time am making bhakarwadis at home, this crispy snacks was in my to do list since a long, for some reason i couldnt able to make these dangerously addictive fried rolls earlier. Finally i made them this weekend at home, this Indian pinwheels are very addictive and one cant just stop munching them.Even its my first trial, i should say that i have completely fallen in love with this super crispy fried rolls. Needless to say this Bhakarwadis rocks, we loved it to the core.

These bhakarwadis are prepared specially for this month's Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India.For this month's challenge, Srivalli suggested us this popular and very famous Maharashtrian Bhakarwadis.Bhakarwadis can be prepared by two methods, one method is to steam the rolled dough, then sliced and deep fried while the second one is once rolled ,slice it and deep fried directly.Even baked version of bhakarwadi exists in case if you dont want to deep fry these crispy rolls.I opted for the second one, they came out extremely crispy and dangerously addictive. Thanks Valli for pulling me to making these beauties.

Recipe Source: Sanjeev Kapoor
For dough:
1cup All purpose flour/Maida
3/4cup Gramflour
Salt
1tbsp Chilly powder
1/2tsp Turmeric powder
1tbsp Oil

Stuffing:
1/4cup Poppyseeds
1/4cup Sesame seeds
1/2cup Dry Coconut (grated)
1tbsp Ginger (finely chopped)
2nos Green chillies (chopped)
1/2tbsp Coriander powder
1/2tbsp Cumin powder
1/4tsp Asafoetida powder
2tbsp Chopped coriander leaves
Salt
Sugar
2tbsp Lemon juice

Mix the flour together, add the chilly powder, turmeric powder, oil, salt, add enough water and knead everything as a stiff dough,cover with damp cloth, keep aside.

Dry roast the poppy seeds, sesame seeds separately, dry roast the grated dry coconut.

Take the chopped ginger, chopped green chillies, coriander powder, cumin powder, asaofoetida powder,chopped coriander leaves, salt, sugar, lemon juice in a bowl.

Add the dry roasted seeds and coconut, mix well.

Divide the dough as 8equal portions, roll each portion as thin, apply some water on the surface, spread a portion of stuffing and roll it as flutes.

Now slice gently as medium sized pieces, continue the same process with the remaining dough and stuffing.

Heat oil for deep frying, drop the rolled slices one by one and fry until they turns golden brown.

Drain the oil with paper towel,

Enjoy.