Recipe

Instructions:
For the dough:
1)   Prepare the dough mixture:
Mix maida flour, gram flour, salt, crushed carom seeds powder, and oil in a bowl.
Gradually add water and knead the mixture into a smooth, stiff dough. Rest the dough for 10–15 minutes.
For the inner stuffing:
1)   Prepare the filling:
Mix fennel seeds, coriander-cumin powder, red chilli powder, turmeric powder, salt, desiccated coconut powder, hot spices, sugar, amchur powder, sesame seeds, and crushed gathiya in a mixing bowl.
Add a little jaggery, tamarind chutney, or water to bind the mixture. Mix well until it forms a slightly wet, thick paste-like consistency.
2)   Assembly of Bhakharwadi:
Take a portion of the prepared material and roll it out with a rolling pin to form a thin, rectangular sheet.
Spread a layer of the stuffing mixture evenly over the rolled-out dough.
3)   Rolling and cutting:
Form the filling and dough into a tight, cylindrical log by gently rolling them together.
Carefully cut the rolled log into small, bite-sized pieces (approximately ½ inch thick).
4)   Frying Process:
Heat oil in a deep pan or kadai for frying over medium heat.
Once the oil is hot, carefully add the prepared Bhakharwadi pieces in batches.
Fry until they turn golden brown and crispy. Remove and drain excess oil on a paper towel.
Tips:
For the dough to have the proper consistency—neither too soft nor too hard, ensure that Everything is well combined.
While rolling the dough, maintain an even thickness to ensure uniform cooking.
Adjust the spiciness and sweetness of the filling according to personal taste preferences.
Seal the edges of the rolled dough log properly to prevent the filling from coming out while frying.
Fry the Bhakharwadi on medium heat to ensure they cook evenly and attain a crispy texture without burning.
Cautions:
Be cautious while adding water to the dough; excessive water can make the dough sticky and hard to handle.
Handle hot oil carefully while frying to avoid accidental burns.
Ensure the stuffing consistency is not too watery; otherwise, it might ooze out while rolling the dough.