Potato Bhakarwadi, is a modified version of the traditional savoury!!Recipe Link : http://www.tarladalal.com/Potato-Bhakarwadi-523r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Potato BhakarwadiThe famous Maharashtrian savoury snack takes on a new dimension in this innovative recipe. Potato Bhakarwadi is a modified version of the traditional savoury, with a layer of mashed potato between the flour dough and spicy coconut mixture. This new layer improves the texture making it softer and easier to eat, while also balancing the flavour well.Preparation Time: 15 minutes.Cooking Time: 20 minutes.Makes 48 bhakarwadis.For the dough¾ cup plain flour (maida)1 tbsp gheeSalt to tasteTo be mixed into a potato mixture1 cup boiled, peeled and mashed potatoes½ tbsp cornflourSalt to tasteTo be mixed into a coconut mixture½ cup grated coconut½ tsp garam masala2 tbsp chopped coriander (dhania)2 tsp finely chopped green chillies½ tbsp sesame seeds (til)Salt to tasteOther IngredientsPlain flour (maida) for rollingOil for deep-fryingFor the doughCombine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.How to proceed1. Divide the dough, potato mixture and coconut mixture into 4 equal portions.2. Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.3. Place one portion of the potato mixture over the rolled circle and spread the potato mixture evenly all over it gently with help of a rolling pin.4. Sprinkle 1 portion of the coconut mixture evenly over it and roll it up tightly.5. Seal the edges with a little water.6. Repeat steps 2 to 5 to make 3 more rolls.7. Heat the oil in a deep non-stick kadhai and deep-fry 2 rolls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.8. Cool slightly and cut each roll into 12 equal slices. Serve immediately.