For making dough,in a mixing bowl add all the ingredients for outer layer except oil and water.
Mix well and add 2 tbsp of cooking oil.
Now incorporate oil in the flour mixture by rubbing the mixture with your fingers.
Continue to rub till the dough becomes crumbly in texture. Reserve 1 tbsp of the mixture separately to mix with the stuffing.
Add water a little at a time to make a stiff dough.
Rub little oil to the dough and keep aside for 1/2 an hour. Don't forget to cover the dough.
In the meantime make the stuffing.
In a bowl add grated coconut, sesame seeds, coriander seeds, cumin seeds, fennel seeds, chilli flakes, mango powder, pepper corns, pomegranate seeds and salt.
Heat a pan with 1 tbsp of oil. Add the stuffing mixture.
Roast them in medium heat till golden brown or till nice aroma emits from them.Add the reserved flour mixture.
Let the mixture cool and then put in a grinder. I added sugar in this stage.
Grind them to a coarse powder. Remove in a bowl.
Add remaining 1 tbsp of oil and mix well.
Now make the gum
In a bowl mix 1 tbsp of flour and 1 tbsp of water and mix well to make a paste.Keep aside.
Now take the dough, divide into 2 equal portions. Make rectangular patty.
Roll one portion to a little thick rectangular chapati. Trim the sides.
Next brush the flour paste that already made to the whole surface as shown below.
Spread the prepared stuffing over the flour paste evenly.
Roll gently over the stuffing with a rolling pin to smooth.
Now start rolling the patty along with the stuffing from your side to make a log.
Trim the side and press gently to make the log firm.
Cut the log in cross section to make thin disks.
I have some cracks in the log, no problem. Just seal this cracks with flour paste.
Similarly I made the disks with the other portions.
Now heat sufficient oil to deep fry in a kadai.
Fry the bhakarwadis in hot oil. Fry in medium heat to make the wadis crisp.
When the bhakarwadis are golden brown in color, remove them in a kitchen towel to soak extra oil.
When the bhakarwadis are cool, keep them in a air tight container and serve as required. They remain fresh for a week.
