Bhakharwadi/Indian snacks

Ingredients

• 1 cup Gram flour
• 2 cups All purpose flour
• 0.5 teaspoon Salt
• 5 cups Oil (For frying)
• 1 tablespoon Sesame seeds
• 1 tablespoon Fennel seeds
• 1 cup Coconut, shredded
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Poppy seeds
• 1 tablespoon Sugar
• 0.5 teaspoon Red chilli powder
• 0.5 teaspoon Turmeric
• 0.25 teaspoon Garam masala
• 1 tablespoon Lemon juice

Instructions

1. 1In a bowl, combine 1 cup of gram flour, 2 cups of all-purpose flour, and 1/2 teaspoon of salt. Add 5-6 tablespoons of hot oil and mix well by rubbing the mixture between your palms and fingertips until the oil is fully incorporated. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
2. 2Heat a pan over low heat. Add 1 tablespoon of sesame seeds, 1 tablespoon of fennel seeds, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of poppy seeds. Roast for 2-3 minutes. Add shredded coconut and roast further. Stir in sugar, red chili powder, salt, turmeric, and garam masala. Mix well, then add asafetida and lemon juice. Turn off the heat and let the mixture cool. Blend into a coarse powder and transfer to a bowl.
3. 3After 30 minutes, uncover the dough and knead again with a few drops of oil. Divide into 6 equal portions. On a lightly oiled surface, roll each portion into a round disc. Spread 1 tablespoon of filling evenly on each disc, leaving the edges clear. Moisten the edges with water, then roll the dough into a tight cylinder. Trim the edges and cut into 2 cm pinwheels. Gently press each pinwheel to flatten slightly.
4. 4Heat 4-5 cups of oil in a deep pan. Fry the pinwheels in hot oil over low heat. Once one side is lightly golden, flip and fry the other side until golden brown and crisp. Remove and drain on paper towels. Serve once cooled.