Name: Spinach Bhakarwadi recipe by Vineeta Ezra at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For the dough-; Maida - 1/2 cup; Besan - 1/2 cup; Spinach puree - 3 tablespoons; Red chili powder - 1/4 teaspoon; Turmeric powder - 1/4 teaspoon; Hing - 1 pinch; Salt - to taste; Hot oil - 2 tablespoons; Water - as required; Oil to grease - 1 teaspoon; For stuffing -; Desiccated coconut - 1/2 cup; Red Chili Powder - 1/2 teaspoon; Sugar - 1 tablespoon; Turmeric Powder - 1/2 teaspoon; Dry mango powder - 1/2 teaspoon; Fennel seeds - 1 teaspoon; Coriander powder - 1/2 teaspoon; Cumin powder - 1/4 teaspoon; Sesame seeds - 1 teaspoon; Poppy seeds - 1 teaspoon; Garam masala - 1/4 teaspoon; Salt - to taste; Other Ingredients-; Maida - 1/4 cup; oil - 3 tablespoons; Oil - for frying

Ingredients Serving: 4

For the dough-
Maida - 1/2 cup
Besan - 1/2 cup
Spinach puree - 3 tablespoons
Red chili powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Hing - 1 pinch
Salt - to taste
Hot oil - 2 tablespoons
Water - as required
Oil to grease - 1 teaspoon
For stuffing -
Desiccated coconut - 1/2 cup
Red Chili Powder - 1/2 teaspoon
Sugar - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Garam masala - 1/4 teaspoon
Salt - to taste
Other Ingredients-
Maida - 1/4 cup
oil - 3 tablespoons
Oil - for frying

Instructions

Add all ingredients except oil mentioned under dough section in a bowl. Mix well
Now add hot oil. Knead mixture into stiff dough
Coat dough with oil and keep it aside for 15 minutes.
Grind all the ingredients mentioned under stuffing to smooth paste
Divide the dough into 4 equal parts. Shape them into balls.
Roll them into chapatis
Brush surface with oil.
Spread the prepared stuffing evenly over the chapati.
Roll it very tightly. Seal the edges and cut it in the 2 centimeters long.
Gently press each roundel
Deep fry the Bhakarwadis until golden brown over medium heat
Drain excess oil on a kitchen towel.
Serve with tea and enjoy.

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