All good things in life are sweet, savoury and deep-fried … Like this sandwich bhakarwadi which is delightfully crunchy and light..

SANDWICH BAKARWADI

Ingredients

Dough
2 ¼ cups refined flour (maida)
Salt to taste
¾ tsp carom seeds (ajwain)
3-4 tbsps oil + for deep frying
Stuffing
2½ tbsps coriander seeds
2 tbsps white sesame seeds
2 tsps fennel seeds
1 tbsp poppy seeds
2 tbsps desiccated coconut
½ tsp asafoetida (hing)
½ tsp dry ginger powder
2 tsps red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 tsp cumin seeds
Salt to taste
1 tbsp sugar
Date and tamarind chutney to drizzle


Method

1. Take refined flour in a parat. Add salt, carom seeds, oil and mix well. Add 1 cup water and knead to stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Transfer coriander seeds in a grinder jar. Add white sesame seeds, fennel seeds, poppy seeds, desiccated coconut, asafoetida, dry ginger powder, red chilli powder, turmeric powder, garam masala powder, cumin seeds, salt and sugar and grind to a coarse mixture.
3. Divide the dough into 4 equal portions and roll out into thin sheets.
4. Drizzle date and tamarind chutney on 2 sheets and spread evenly.
5. Sprinkle 2-3 tbsps of the ground mixture over the chutney layer and cover with the remaining sheets.
6. Heat sufficient oil in a kadai.
7. Cut the rolled sheets into small squares and prick with the help of a fork.
8. Deep fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
9. Store in air tight container or serve.

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