Besan (gram flour) – 1 cup

Flour – ½ cup

Turmeric Powder – 4 teaspoons

Red chili powder – ½ tsp

Celery – ½ tsp

Salt – as per taste

Oil – 2 table spoon (for Moyan)

Water – to knead the dough

Dry coconut (grated) – ½ cup

Fennel – 1 tsp

Sesame – 1 teaspoon

Coriander powder – 1 tsp

Cumin – ½ tsp

Sour powder or mangoes – 1 tsp

Sugar – 1 teaspoon

Red chili powder – 1 tsp

Salt – as per taste

Asafoetida – a pinch

Raisins – optional

Ginger-green chili paste-1 tsp

1. Preparation of flour: First of all sieve gram flour and flour in a bowl. Now add turmeric, red chili powder, salt, celery and oil and mix well. Add a little water, knead hard dough and cover it for 15–20 minutes.

2. Make stuffing: Heat a little oil in a pan. Add fennel, sesame and cumin seeds and fry it lightly. Now add grated coconut, asafoetida, sour powder, sugar, chili powder, salt, coriander powder, ginger-green chilli paste and (if you want) add raisins. Fry for 2–3 minutes and let the mixture cool.

3. Preparation of Bhakrawadi: Take small dough dough and roll them and make thin bread. Spread stuffing on every bread equally. Now roll it tightly tightly and stick the edges with water. Cut the roll into half inch thick pieces.

4. Frying: Heat oil in a pan. Fry the pieces of Bhakarwadi on medium heat till golden brown and crispy. Remove the fried Bhakarwadi on tissue paper so that the excess oil is removed.

5. Serving and store: Serve Bhakarwadi with tea or green chutney. Store them in airtight compartment – they do not spoil for weeks. If you allow it to dry for a while before frying, then Bhakarwadi will become even more crisp.