Vadi

240 g. gram flour
120 g. wheat flour
salt to taste
a pinch of asafoetida
oil for deep frying
100 g. grated coconut
60 g. sesame seeds
60 g. poppy seeds
a pinch of sugar
salt and chilli powder to taste
100 g. coriander leaves, chopped fine
a small ball of tamarind, soaked in a little water
black masala powder (branded curry powder) to taste

Mix together gram flour and wheat flour. Add salt, asafoetida, 60 ml. hot oil and enough water. Knead to a stiff dough. Keep it aside.Roast the grated coconut, sesame seeds and poppy seeds and grind to a powder.Add sugar, salt, chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi.

Add tamarind pulp and black masala powder and mix well. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. Seal the edges with a little water. Cut into three cm. long pieces and deep fry in hot oil till brown and crisp. Remove from oil and store in an airtight container.