Defatted Soya Bhakarwadi

1. • Mix all the ingredients of the dough and make a semi soft dough.Cover the dough and keep aside for 10-15 minutes. • Heat a heavy pan or kadai. Add the sesame seeds and saunf and roast them on low medium flame. Now add the remaining spices and mix well and tranfer it to a plate. Let the mixture cool and then grind it into a little coarse powder. • Take the dough and roll it into a log. Cut the log in 4 to 5 equal parts. • Take one part of the dough and roll between your palms to get a round shape. Flatten and keep the dough on a rolling board. • Sprinkle some maida before you begin to roll the dough. • Roll to a medium thick round.Make sure that the dough is not rolled thinly or thickly. • Now brush lightly with imli chutney or water all over the rolled dough. • With a spoon spread masala on the dough, leaving a space of ½ to 1 inch at the edges. • Then lightly press the stuffing masala with a spoon. • Now begin to tightly roll the dough. roll to a tight and neat log. Then join the edges. • Cut the rolled log in equal parts. • You will get the bhakarwadi spirals or pinwheels. Place them with the pinwheel surface facing you. • Gently press each bhakarwadi pinwheel with the heels of your palm. • This way make bhakarwadi pinwheels with the entire dough and stuffing mixture. Keep them in a bowl. Cover the bowl. Now place the bhakarwadis in a preheated airfryer at 140 degree celsius for 10-15 minutes. Remove them once they turn golden red. • When they cool down at room temperature, then place them in an air-tight jar or box. Serve them as a tea time snack.