First, lightly knead the dough and pinch it into a large ball. Flatten them by using a chapati roller to do so.
Next, apply oil to the rolling pin and base.
Make them slightly thicker than chapati by rolling them into a square or round form.
A tamarind chutney is then spread, leaving the edges empty.
Spread the masala stuffing while leaving the sides empty. Now apply grease or water to the sides of the roll to seal the ends.
Roll the dough very firmly while going slowly and ensuring no holes. Otherwise, bhakarwadi will break apart while being fried.
Further, cut the roll to your preferred length, such as 2 cm.
Slightly flatten and press. Layers and masala are kept intact owing to this.
While the oil is heating, deep fry the rolls over a medium flame.
Stir them repeatedly until they are crisp and golden brown.
To remove extra oil, drain the bhakarwadi on a kitchen towel.
Finally, after completely cooling, serve bhakarwadi with masala chai or preserve for a month in an airtight jar.