Sandwich Bhakarwadi

Ingredients

• Dough
• 2¼ cups refined flour (maida)
• Salt to taste
• ¾ teaspoon carom seeds (ajwain)
• 3-4 tablespoons oil + for deep frying
• Stuffing
• 2½ tablespoons coriander seeds 
• 2 tablespoons white sesame seeds
• 2 teaspoons fennel seeds
• 1 tablespoon poppy seeds 
• 2 tablespoons desiccated coconut
• ½ teaspoon asafoetida (hing)
• ½ teaspoon dried ginger powder
• 2 teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder 
• 1 teaspoon cumin seeds 
• Salt to taste 
• 1 tablespoon sugar 
• Date and tamarind chutney to drizzle

Method

1. Take refined flour in a parat and add salt. Crush carom seeds between your palms and add. Make a well in the centre of the flour mixture and pour oil into it and mix well. Add 1 cup water and knead to a senu-stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes. 
2. Put coriander seeds into a grinder jar, add white sesame seeds, fennel seeds, poppy seeds, desiccated coconut, asafoetida, dried ginger powder, red chilli powder, turmeric powder, garam masala powder, cumin seeds, salt and sugar and grind to a coarse mixture.
3. Divide the dough into 4 equal portions, shape them into balls and roll out each ball into thin sheets.
4. Drizzle date and tamarind chutney on 2 sheets and spread evenly.
5. Sprinkle 2-3 tablespoons of the ground mixture over the chutney layer and spread evenly. Cover with the remaining sheets and press to seal the edges. Roll gently with a rolling pin.
6. Heat sufficient oil in a kadai.
7. Cut the rolled sheets into small squares with a serrated cutter and prick them with a fork.
8. Gently slide these squares into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and allow to cool.
9. Store in air tight container or transfer into a serving bowl and serve.