Sugar powder - 2 tea spoon (or according to the taste)
Coriander leaves - 1 table spoon (chopped)
Imli water or lemon juice - 1 table spoon.
Method - How to make Bhakarwadi
Sieve the maida and gram flour in a bowl. Put salt, turmeric powder, carom seeds and oil into the flour. Mix the ingredients well and knead the flour. Make sure that the flour is hard and tight. Cover the dough and leave it for half an hour.
How to prepare the filling for the Bhakarwadi.
Tamper the sesame and khaskhas in a small pan. Roast them well and then add grated coconut to it, roast it also. Put the roasted masala into the mixture and grind it. Take out all the spices in a plate and mix them well and divide it into 4 parts.
Press the dough with hands and divide it into 4 parts making 4 round balls of each. Now take one ball and roll it like a chapati into a flat disc of 8-9 inches. apply imli water over the roll and put 1 part of the masala on it. Spread the masala evenly and start folding it into a roll. Stick the corners with the help of little water.
Cut the roll into pieces of 1/2 inch and keep them on a plate. Prepare the other rolls in the same manner and cut them into pieces.
Heat oil in a pan and put the cut pieces into it. Put as many as you can in one go. Fry the pieces on medium or low flame until they turn brown. Now take them out on a plate ans fry rest of the pieces in the same manner.
Maharastrian Bakarwadi is ready. Serve them to your family members with evening tea and store the remaining in an air-tight container that can be consumed for over a month.
You can also prepare Bhakarwadi with potato mixture. But Potato Bhakarwadi has to be consumed on the same day and cannot be stored for later use. You can serve Potato Bhakarwadi as a starter in a party or any gathering taking plate at your home.