Ingredients:

For Dough:

• 2 cups maida (white flour)

• 1 tsp ajwain ( carom seeds )

• 1/4 cup oil

• 1/2 cup water

• salt as per taste

• oil for frying

For Masala :

• 1/2 tsp turmeric powder

• 1/4 tsp asefodita

• 1 tbsp chilli powder

• 1 tbsp coriander seeds

• 1 tbsp fennel (sauf) seeds

• 1 tbsp desiccated coconut

• 1 tsp amchur powder

• 1 tbsp sugar

• 1/2 tsp ginger powder

• 1 tbsp white til (sesame seeds )

• salt as per taste
  

Method:

1. In a bowl add all the ingredients of the dough and mix well. Add water and bind together to form a soft dough. Allow it to rest for 20 minutes.

2. Take a grinder add all the ingredients of the masala and grind it to a fine paste. Remove in a plate and keep aside.

3. Make small balls of equal sizes of the dough and then roll into thin chapatis.

4. Cut into center of the chapati. With a brush apply water all over the chapati and then sprinkle the grinded masala all over it. The masala will stick to the chapati and not fall because of the water.

5. Roll tightly from one side to the other and then seal the end with water. Cut the roll into one inches pieces. Take a piece and press it with your palm to give it a bhakarwadi shape or it can also be kept in the cylindrical shape.

6. Repeat the process till all the dough and masala are used up.

7. Heat some oil in a heavy based vessel and fry all the bhakarwadi on medium flame till crispy and brown on both sides.

8. Store in an airtight container.

Enjoy this crisp and yummy snack with your tea or coffee.