Crispy Bhakarwadi

Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a mixing bowl.

Add 2 teaspoon oil and mix well then make a stiff dough using little warm water and keep aside covered with a samp cotton cloth.

Mix all ingredients along with pani poori masala, for stuffing in a bowl.

Divide the dough into equal portions and roll out each portion into a small circle for 4 inch diameter.

Place a portion of the stuffing and roll out carefully like a cylinder.

Make more such cylinder shaped vadis

Arrange all the cylinder shaped vadis in a plate and steam for 20 minutes in a steamer.

Cool and cut them into 2 cm round discs.

Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.

Serve hot or store in an air-tight container.

Crispy and lip smacking Bhakerwadi are ready.