Bhakarwadi

In a bowl, mix besan, wheat flour, salt and oil. Add water little by little and make a smooth, medium-stiff dough. Cover and keep aside for 15 minutes.

Dry roast coconut, sesame seeds, poppy seeds, fennel seeds and cumin seeds on low flame. Let them cool and grind into a coarse powder.

Add coriander powder, turmeric, red chilli powder, sugar, tamarind pulp and salt. Mix the filling well.

Divide the dough into small balls. Roll one ball into a thin round or oval roti.

Spread a thin layer of tamarind pulp on the roti and sprinkle the spicy coconut filling evenly. Roll it tightly like a Swiss roll. Cut it into small round pieces.

Heat oil on medium-low flame. Deep fry the Bhakarwadi until golden, crispy and crunchy. Remove on a tissue paper and let them cool completely.

Crispy, sweet, tangy and spicy Maharashtrian Bhakarwadi is ready