2& 1/2 tablespoonsoil I used avocado oil, use any flavorless oil
3/4teaspoonsalt
wateras needed to bring the dough together, around 1/2 cup
Stuffing
2tablespoonswhite sesame seeds
1& 1/2 teaspooncumin seeds
1& 1/2 teaspoonfennel seeds
2teaspoonspoppy seeds
3/4-1cupdesiccated coconut powder
1teaspooncoriander powder
3/4teaspoongaram masala
1teaspoonKashmiri red chili powderor add more as needed, for spicier version replace some of it with regular chili powder
1teaspoonamchur
pinchhingasafoetida
3/4teaspoonsaltadjust to taste
2tablespoonsugaradjust to taste
1-2tablespoonswateras needed
oilto fry, use any flavorless oil
Instructions
Make the dough
Start by making the dough by adding flour, besan and 3/4 teaspoon salt to a large bowl. Mix until combined and then add oil to it, 1 tablespoon at a time. You would need 2 & 1/2 tablespoons of oil here.
Using your fingers, mix the oil with the flour by rubbing between your palms to incorporate the oil with the flour. Press the flour mix between your palm, if it holds its shape, it means the oil is enough and was well incorporated.
Now, start adding water little by little to bring the dough together. Knead to a smooth dough, you would need around 1/3 to 1/2 cup water but this amount may vary depending on the quality of flour being used.
Make a semi-soft dough and transfer it to a bowl. Cover it with a damp cloth or paper towel for 10 minutes. Then after 10 minutes, knead the dough for 5 minutes. Transfer it to the bowl again, cover with a damp paper towel and now let it rest for around 20 minutes. The dough is now done.
Make the filling
To a pan on medium heat add white sesame seeds. Roast it for around 3 minutes, stirring often and then add cumin seeds, fennel seeds and poppy seeds. Roast for around 1 minute.
Then add desiccated coconut powder and roast for around 2 to 3 minutes, stirring often until the coconut turns light golden brown on color. At this point, remove the pan from heat and transfer everything to a plate and let it cool down.
Once the mixture has cooled down, transfer it to a blender and add coriander powder, garam masala, Kashmiri red chili powder, amchur, pinch of hing, salt to taste and sugar. Blend everything until it is well combined. Remember to not over-blend here else coconut will release oil and the entire stuffing will become wet. We don't want that. Transfer stuffing to a plate and add 1 to 2 tablespoons of water and mix. You want to make the stuffing a little wet so that it's easy to fill and roll it. But do not make it super wet.
Roll & Shape The Bhakarwadi
Now, divide the dough into 5 equal parts, around 80 to 90 grams each. Take one of the dough balls, roll it between your palms to make it round (keep the remaining dough covered with a damp paper towel). Then start rolling it using a rolling pin. Roll it into approximately 1/32 inch thickness.
Trim the edges to make a square or rectangle, around 7-inches long. Brush the dough lightly with water using a pastry brush.
Now add the filling, leaving an-inch from all the sides. Press the filling with the back of your spoon so that it sticks. Since we moistened the filling a little and also brushed the dough with water, it will stick. Do not overfill else it will be difficult to roll.
Now, start rolling from one end. Roll tightly as you move towards the opposite end. It's important to roll tightly else the pinwheels will open up and the filling will come out.
Apply a paste of water and flour (2 tablespoons flour mixed with 4 tablespoons water) at the other end (opposite end to where you started rolling). This will help in sealing the roll well. Also, thin out the ends by pressing with your fingers as you apply the flour-water paste. Bring the ends together and seal. Gently roll the log using both your hands.
You will have a log around 6 to 7 inches in length. Cut pieces of around 1 inches using a knife. Take one of the cut pieces, rotate it using your fingers and give it a slightly round shape. Then press the pinwheel from top using your other hand to seal the filling and flatten it slightly.
Make all bhakarwadi similarly. Keep the ones that are ready under a damp cloth at all times while you work with rest of the dough else they will dry out. Roll, fill and cut until you have used all the dough.
Fry the bhakarwadi
Now heat around an inch of oil in a kadai on low-medium heat. Oil temperature has to be medium-low. If it's too high it will not turn crispy, and if its too low, the bhakarwadi will absorb too much oil. So, you want it low-medium (around 140-150 C/285-300 F).
Drop a few pieces of bhakarwadi and fry until they turn golden-brown, turning them in between. It takes around 8 to 10 minutes for each batch to fry. If the temperature becomes too high in between batches, then wait for the oil to cool down a little and then fry the next batch. Fry all bhakarwadi similarly and place them on a tissue paper to drain excess oil. Once they have cooled down, store in an airtight container.
Air Fryer Bhakarwadi
To air fry these, follow the same steps. Make sure to not make your bhakarwadi bigger than an inch and flatten them even more than the stove-top version. Pre-heat your air fryer according to manufacturer instructions. Arrange the prepared bhakrwadi in the air fryer and spray on top with oil spray.Air fry at 340 F degrees for 17 to 18 minutes until golden brown, shake it once at the halfway mark. Since every air fryer is different, this time may vary. I will suggest checking after the 14-15 minute mark and go from there. They will crisp up as they cool down. Store in an airtight container.
Notes
The correct temperature of oil is essential. Use low-medium temperature for frying the bhakarwadi. If you fry them at high heat, they will not crisp up and if the temperature is too low, then they will absorb lot of oil.
Apply water on the dough before adding the filling and also wet the filling by adding some water to it. This way the filling will stick to the dough. Also roll the dough tightly. If the filling doesn't stick well and the dough isn't rolled tightly, then the filling will come out when you fry them in oil.
Do use the flour-water waste to seal the bhakarwadi else the pinwheels can open in the oil.
If you want to use whole wheat flour, you can replace 50% of the flour with whole wheat.