1 cup Besan (gram flour)
1/4 cup wheat flour
1/2 cup grated coconut (dry) (if you are using fresh grated coconut you have to roast it in a medium flame with out oil and use it)
1 table spoon finely chopped coriander leaves
1 tea spoon dhaniya powder
1 tea spoon red chilli powder
salt to taste
1 /2 tea spoon jeera powder (fry jeera before grinding)
1/2 tea spoon saunf powder (fry saunf before grinding)
a pinch of hing
1 tea spoon sesame seeds
1 tea spoon khas khas
1 tea spoon lemon juice
1 tea spoon sugar (optional/but it tastes good)
2 tea spoons ghee
Oil for deep fry
Ingredients for Bakar wadi
Take the gram flour and wheat flour in a bowl. To it add salt to taste, 2 tea spoons ghee and sufficient water to make a stiff dough. Cover and leave it for 15 to 20 mins.
Spread the mixture evenly over the chapati
Take all the remaining ingredients (grated coconut, sesame seeds, khas khas, salt to taste, sugar, red chilli powder, hing, jeera powder, chopped coriander leaves, saunf powder and lemon juice) in a bowl and mix well. Give a quick grind to the ingredients in a mixer for a nice mixture. Now divide the dough into equal parts. Roll them like chapatis. Spread the mixture evenly over the chapati.
seal the edges properly
Now roll carefully and seal the edges properly.
Cut them to equal portions as shown above. Heat oil for deep fry.
dip the edges of each wadi
Take a table spoon of basen in a bowl. Add water and make a thin batter. Now dip the edges of each wadi in this batter and deep fry them.