To make the right filling and dough, you’ll need gram flour, all-purpose flour, jaggery, tamarind paste, sesame seeds and poppy seeds.
Mix gram flour and all-purpose flour with spices and oil to form a stiff dough. Let it rest for a while to make it easier to roll.
To prepare the sweet and spicy filling that gives Bhakarwadi its distinct flavour, combine ground spices, sesame seeds, poppy seeds, tamarind paste and jaggery.
Roll out the dough into a thin sheet, spread the filling evenly and roll it up tightly. Slice the rolled dough into small disc-like pieces.
Deep fry the Bhakarwadi pieces till they become crispy and golden brown. Allow to cool and then store in an airtight container.
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