- 2 cups fine sev
- 1/2 cup grated copra roasted
- 1 tsp roasted cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp of fennel powder/saunf
- 1/2 tsp khus khus/poppy seeds, roasted and powdered, 1/2 tsp amchur powder/dried mango powder
- 1 tsp black masala powder/curry powder.Branded curry powder is available in the stores.
- 1/2 tsp turmeric powder
- 3 green chillies finely chopped,deseeded.
- 2 tsp finely grated ginger/garlic ( some recipes call for ginger garlic paste,optional.I do not use garlic).
- salt to taste
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp asafoetida/hing powder
- pinch of sugar.
- marble sized ball of tamrind soaked in little water and juice extracted.
- 1/2 cup of freshly chopped coriander leaves. Dont leave out this step as the fresh coriander adds a special taste to the wadis.
- oil for deep frying.
Prepare the dough by mixing the maida,gramflour and cornflour,salt,asafoetida/hing and oil to a stiff dough adding little water.The crispness of the wadis depends on the outer covering of dough.
Keep the dough aside for 15 minutes.
Mix all the filling ingredients along with sev,and all the ingredients listed under fillings.Add little tamrind water also to the filling.
Divide the filling into portions for each chapati that you will roll out.
Pinch off a small ball of dough and roll into a round little thick chappati shape, some roll into a rectangular shape.It doesnt matter.
Take the fillings and before spreading all over the chapati, apply the tamrind water lightly on the surface of the chapati and spread the filling all over evenly.
Roll tightly into cylindrical shape.Make cuts on the rolled chapati cylinder at even intervals. Heat the oil for frying..Do not let the oil heat too much otherwise the wadis will become dark but not cooked .
Before putting in the oil for deep frying .dip the ends of the wedges in cornflour paste. Prepare little thin cornflour paste and keep it ready before frying the wadis.
Deep fry till golden on medium flame and keep aside to drain the oil.
You have to get the blend of the right mix of spices like sweet,tangy and chaat like taste.Use black salt/kaala namak if possible.
Instead of tamrind water you can buy ready tamrind paste and use it to spread on the chapatis before adding the filiings. This will not make the chapatis soggy.
When you are mixing all the spices for the filling uincluding the bhel dont forget to add little tamrind to the mixture also.
Sometimes when we buy some ready bhel from the stores, it comes with satchets of different kinds of chutneys. Bhelpuri mix comes with three or four satchets of different kinds of chutneys.Use your imagination and use the chutneys while preparing the fillings. Make your own variations to the fillings.I used a little spicy tamrind chutney which is spiced with chaat masala,amchur powder,kala namak. and chilli powder.It makes a great difference.