Baked Bakarwadi !

 Baked Bakarwadi-

Ingredients-

For the filling-

Grind together in a paste

• 2 hot green chilies (or to taste)
• 8 mint leaves
• ½ inch fresh peeled ginger
• 2 cloves of garlic

Combine with-

• ½ cup shredded dry coconut, dry roasted
• ¼ cup sesame seeds, dry roasted
• 1 tablespoon poppy seeds, dry roasted
• 1 teaspoon onion powder
• 1 tablespoon sugar
• 1 teaspoon cumin seed powder
• 1 teaspoon coriander seed powder
• 1/8 teaspoon citric acid
• Salt to taste
• ½ cup store bought thin sev
• ½ cup chopped cilantro leaves

For the dough-

• ¾ cup besan or chick pea flour
• 4 tablespoons maida or all-purpose flour
• 1 teaspoon chili powder (or to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon baking soda
• Salt to taste
• 1 tablespoon oil
• Water to knead the dough

• About 1 ½~2 teaspoons oil for greasing the baking tray and for brushing the bakarwadis.

To make the bakarwadis-

1. Grind together in a paste, the green chilies, mint leaves, ginger and garlic. Mix with all the other ingredients of the filling. Set aside.
2. Combine the dry ingredients for the dough. Add the oil and mix it in with your fingertips. Add enough water to form a ball for the dough. Divide in two parts.
3. Preheat oven to 350 degrees. Roll out one part of the dough. The dough should be rolled as thin as possible.
4. Spread ½ of the combined filling over it, leaving about ½ inch margin all around the edges. Roll the dough with filling in a jelly roll fashion, making sure it seals at the long edge.
5. Cut the roll into pieces about ¾ inch wide. Transfer to a greased baking tray. Repeat with the other half of the dough and filling.
6. Brush the tops of the cut pieces lightly with oil and bake for 30 minutes. Flip the bakarwadis upside down and bake for another 10 minutes to get an even color all around.
7. Remove, let cool and store in an airtight container.