Baked Bhakarwadi

I am always looking for substitutes to frying stuff. As evident from my blog, I bake a lot and I it's really hard to substitute frying with baking when it comes to Indian snacks that can be stored for longer. I tried baking chaklis and they are ok but they are nowhere close to the fried ones. 

The bhakawadi however, turned out amazing!. The combination of the filling and the thin outer layer of dough really held up for a few days and continued to remain crispy too.

Ingredients:
Besan/Chickpea Flour - 1 Cup
All Purpose Flour/Maida - 1 Cup
Salt - To Taste
Baking Soda - 1 big pinch
Red Chili Powder - 1 Tsp
Ajwain/Carom Seeds - 1 Tsp
Oil - 2 Tbsp

Stuffing:
Poppy Seeds - 4 Tbsp
Sesame Seeds - 2 Tbsp
Dry Coconut - 1/4 Cup
Fennel Seeds - 1 tsp
Green Chilis - 4
Cilantro - a small bunch
Red Chili Powder - 1 Tbsp
Salt - To Taste
Asafetida -A small pinch
Coriander Cumin Porder - 1 Tbsp

Tamarind Paste.

Mix the ingredients for the dough with some water into a soft dough.
Grind the ingredients from Poppy Seeds to Cilantro and then mix the rest in.
Break the dough into 2 and roll into a thin circle. Brush with tamarind paste and sprinkle half the filling and spread thin. Repeat with the other half.
Roll each circle starting from one end into a tight cylinder. Cut into 1 inch pieces and slightly press each piece to ensure the filling does not fall out.

Pre-heat the over to 375. Place the Bhakarwadi onto a baking sheet and bake for 10 to 15 minutes until the Bhakarwadis turn golden and are baked through.

Remove, cool and store.