bhakarwadi recipe | how to make maharashtrian bhakarwadi recipe

bhakarwadi recipe | how to make maharashtrian bhakarwadi recipe with detailed photo and video recipe. basically a popular evening time snack from maharashtrian cuisine. it is prepared from the combination of all purpose flour and chick pea flour dusted with several dry spices.
bhakarwadibhakarwadi recipe | how to make maharashtrian bhakarwadi recipe | pudachi vadi recipe with step by step photo and video recipe. maharashtra is popular for its lip smacking snack or vadi recipes. out of those, bhakarwadi is one such recipe which is a popular sweet and spicy snack recipe. it is prepared by mixing besan and all purpose flour which is then topped with mixture of spices. it is then later rolled and cut in to spiral shapes which is deep fired till golden crisp.

i started to like the bhakarwadi snack recipe since my childhood. most of my childhood was spent in hubli, north karnataka. hubli had a great influnece of maharashtra cuisine. bhakarwadi was one such recipe which i had a developed a great taste since early days. in hubli you can easily get bhakarwadi in every corner of the street and bakery. every evening i use to accompany my father for quick walk. and as a reward i use to get bhakarwadis with a ice candy. even today bhakarwadi’s make me nostalgic and i sort of relive those moments all over again


furthermore, i would like to share some tricks and tips for bhakarwadi recipe. firstly, if you do not like to use maida or plain flour, you can totally skip it and use only besan for this recipe. secondly, once you topped the spices on rolled dough, roll it tightly. otherwise, bhakarwadi may open up while deep frying. in addition, do not forget to add hot oil or ghee just before kneading the dough. adding hot oil would result in crispy bhakarwadis. lastly, you can increase the quantity of sugar if you have sweet tooth or preparing it for kids.

finally, i request you to check my other indian snack recipes collection. particularly, medu vada recipe, sabudana vada, sabudana thalipeeth, instant chakli, veg cutlet and mirchi bajji recipe. in addition, do check my other indian sweet recipes collection. especially, kaju katli, kaju pista roll, motichoor ladoo, rasgulla and gulab jamun recipe.

maharashtrian bhakarwadi video recipe:

recipe card for maharashtrian bhakarwadi recipe:


bhakarwadi recipe | how to make maharashtrian bhakarwadi recipe

4 from 15 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 Servings
AUTHOR: Hebbar's Kitchen
Course: snacks
Cuisine: maharashtrian
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easy bhakarwadi recipe | how to make maharashtrian bhakarwadi recipe


for masala stuffing:

  • ½ cup coconut / koppra, dry / desiccated
  • ¾ tsp kashmiri chilli powder
  • 1 tbsp sugar, add more if required
  • ¼ tsp turmeric powder / haldi
  • ½ tsp aamchur powder / dry mango powder
  • 1 tsp fennel seeds / saunf
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • 1 tsp sesame seeds / till
  • ¼ tsp garam masala
  • 1 tsp poppy seeds / khas-khas
  • salt to taste

for dough:

  • ½ cup maida / plain flour / all-purpose flour
  • ½ cup besan / gram flour
  • ¼ tsp kashmiri red chilli powder
  • pinch of turmeric
  • salt to taste
  • pinch of hing / asafoetida
  • 2 tbsp hot oil
  • water as required, to knead
  • 1 tsp oil, to grease

other ingredients:

  • ¼ cup maida / plain flour / all-purpose flour, to dust
  • 3 tsp oil
  • oil for deep frying


bhakarwadi masala stuffing recipe:

  • firstly, take the masala stuffing in mixi.
  • grind the masala to coarse powder.

bhakrwadi dough recipe:

  • firstly, in a bowl take maida and besan.
  • also add chilli powder, turmeric, salt and hing. mix well.
  • further add hot oil to the flour.
  • crumble the oil and knead to a tight dough.
  • finally, cover with moist cloth and rest for 15-20 minutes.

rolling bhakarwadi recipe:

  • firstly, pinch a large ball of dough and flatten.
  • roll and brush with oil.
  • further spread the masala leaving the sides.
  • roll very tightly.
  • further, cut the roll to 2 cm long.
  • deep fry the rolls till they turn golden brown.
  • further, drain on kitchen towel and serve.

how to make maharashtrian bhakarwadi with step by step photo recipe:

bhakarwadi masala stuffing recipe:

  1. firstly, in a mixer jar take dry coconut and sugar.
  2. also add chilli powder, turmeric powder, aamchur, coriander powder, cumin powder and garam masala.
  3. furthermore, add fennel seeds, poppy seeds, sesame seeds and salt to taste.
  4. grind the masala to coarse powder without adding any water. keep aside.

bhakrwadi dough recipe:

  1. firstly, in a large mixing bowl take maida and besan.
  2. also add chilli powder, turmeric, salt and hing. mix well.
  3. further add hot oil to the flour. sizzling sound should come, this helps to make bhakarwadi crispy.
  4. crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.
  5. now add water slowly and start to knead the dough.
  6. knead the dough till form stiff and tight dough.
  7. further grease the dough with a tsp oil.
  8. finally, cover with moist cloth and rest for 15-20 minutes.

rolling bhakarwadi recipe:

  1. firstly, pinch a large ball of dough. flatten them as you do with chapathi ball.
  2. now dust the rolling base and rolling pin with maida. roll them into round / square shape making slightly thick than chapathi.
  3. also brush with oil.
  4. further spread the prepared masala stuffing leaving the sides.bhakarwadi
  5. slowly roll the chapathi very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
  6. also secure the ends by pinching it inside.
  7. further, cut the roll to 2 cm long or as desired.
  8. press and flatten slightly. this helps layers and masala to be intact.
  9. heat the oil on medium heat, and deep fry the rolls.
  10. also stir occasionally till they turn golden brown.
  11. further, drain the bhakrwadi on kitchen towel.
  12. finally, serve with masala tea. or store in a airtight container once cooled completely.


  • firstly, do not over fry as they will taste bitter.
  • furthermore, i recommend not to dry roast the spices as we will be deep frying.
  • also, make sure to knead a tight dough else bhakrwadi will absorb oil.
  • alternatively, you can use combination of wheat and besan flour in 1:1 ratio. however, i prefer with maida.
  • finally, pouring hot oil over the flour helps to make bhakrwadi crispy.
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  1. To the entire hebbar kitchen team,thank you for making your videos inspiring and detail methods for easy cooking,you have simple and quick recipes,thank you.

  2. Hi hebbars kichten
    I m a doctor from Bangalore practising at Hubli…
    Its great watching all the recipes here…every step is neatly explained
    We are proud that all South Indian veg authentic recipes are now famous because of you people
    Great work
    And hats off to entire team of hebbars kichten…

  3. Hi, when I tried it , it was crispy but after cooling down and keeping in airtight. Container it became soggy. PL let me know what to be corrected.

    • mine was crispy for atleast 2 weeks. I am not sure what happened here. The only thing I can see is the container and you are saying it is air tight. perhaps depends upon the flour quality?

  4. Hello. I am a big fan of mini bakarwadi of Haldirams. I once tried to make them at home but failed as could not roll it tight and the oil became full of masala stuffing. Your video is very nice and I am feeling inspired to try once again. Thank you. I will check out your other recipes as well.

  5. You tube link Given Error…and 1 more thing ur best… awesome n simple recipe… anyone can love to cook by following u

    • Hello,
      I just cross checked with the youtube link.. its working fine… do try again and let us know if any problem occurs…

  6. Hi ,

    Thanks for the recipe. I tried it as is but while frying all the masala came out. I did try the exact method as shown. Can you please suggest me where did I go wrong?

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