Bhakarwadi Recipe is a Maharashtrian speciality, stuffed with different spices, steamed and then deep-fried and best prepared for tea time snacks.
Mix all the ingredients to make the dough in a bowl and mix well using your fingers.
Add little water and make a stiff dough.
Cover and keep aside for 30 minutes.
Dry roast sesame seeds, poppy seeds and dry coconut in a pan until slightly browned.
Add them in a blender along with other ingredients to make a smooth powder.
Divide the dough into 4 equal parts.
Dust and roll each part to make a thin disc, approximately 8-10 inch in diameter.
Sprinkle 1/4 of the filling over the disk.
Apply water on the edges of the disc and roll tightly to make a cylinder.
Cut the roll into small Bhakarwadi using a knife.
Line the Bhakarwadi in a steamer and steam for 10-12 minutes.
Heat oil in a pan.
Once the oil is hot, simmer the heat to low and deep fry the bhakarwadi until golden brown.
Drain on a tissue lined plate.
Cool completely and store in an airtight container for up to a month.
Serve hot with tea or coffee.