|Plain flour||3 Cup (48 tbs)|
|Orange food color||2 Drop|
|Red chili powder||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Poppy seeds||3 Tablespoon|
|Sesame seeds||3 Tablespoon|
|Red chili powder||3 Teaspoon|
|Coriander powder||1 Tablespoon|
|Cumin powder||1 Tablespoon|
|Roasted desiccated coconut||1 Cup (16 tbs)|
|Finely chopped cilantro||1⁄2 Cup (8 tbs)|
|Grated onion/Onion powder||1 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Fine sev||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.
TIPS- Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.