How to make Maharashtrian Bhakarwadi at home in 8 simple steps.

Prepare Dough, mix all-purpose flour, gram flour, turmeric, salt, and oil in a bowl. Add water gradually and knead into a smooth dough.

Roast and Grind Filling, dry roast sesame seeds, poppy seeds, cumin seeds, coriander seeds, fennel seeds, and grated coconut. Once aromatic, grind them coarsely and mix in red chili powder, garam masala, asafoetida, sugar, and salt.

Divide the dough, into equal portions and roll them into small balls.

Roll each ball, into a thin round sheet like a chapati Apply a thin layer of tamarind paste if using, to the surface.

Spread the Filling, evenly spread the ground masala mixture onto the rolled dough.

Roll the sheet tightly like a swiss roll. Seal the edges with water to avoid the filling from coming out. Slice the roll into 1-inch thick pieces.

Deep Fry, heat oil in a deep pan. Fry the bhakarwadi pieces on medium flame until golden brown and crispy.

Cool and Store, once fried, place the bhakarwadis on a paper towel to remove excess oil. Let them cool completely before storing in an airtight container.