bhakharwadi/indian snacks

Takr a bowl, add 1 cup gram flour, 2 cup all-purpose flour, 1/2 tsp add salt, 5-6 tbsp hot oil, mix it well by rubbing the flour and oil mixture between the palms and using your fingertips, Keep mixing until it oil is well incorporated in all of the flour mixtures, add water little by little and knead a smooth dough, cover the dough and let it rest for 30 minutes.

Heat a pan, once hot turn the heat settings to low, add 1 tbsp sesame seeds, 1 tbsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp poppy seeds, roast for 2-3 minutes on low heat, then add coconut and roast it, add sugar, add red chili powder, salt, turmeric powder, and garam masala. Keep stirring continuously, add Asafetida and lemon juice and mix well, turn off the heat and let the dry mixture cool down , blend it into a coarse powder, transfer stuffing to a bowl

After 30 minutes,uncover the dough, add a few drops of oil and knead again, divide the dough into 6 equal portions, apply some oil on the rolling board, take one portion and make a dough ball, roll each ball into round shape, add about 1 tbsp of stuffing to the center of the disc, evenly spread masala on the disc using a spoon or fingers, leaving the sides, apply water on the edges, now roll the dough from one side, making sure there is no space, roll it into a cylinder, keep rolling further until the edges are sealed ,trim the edges and cut the rolled log into 2 cm sized pieces pinwheels, you will get about 6-7 pinwheels, gently press and a little bit flatten each pinwheel on the top using your fingers

Heat 4-5 cups oil in a cookware, add bhakarwadi pinwheels into the hot oil,fry them at low heat, once the one side is lightly golden, flip the bhakarwadis with a slotted spoon and fry them from the other side and cook till these turn golden brown and crisp, serve once it cool down