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bhakarwadi recipe
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bhakarwadi recipe | how to make maharashtrian bhakarwadi snack

easy bhakarwadi recipe | how to make maharashtrian bhakarwadi snack
Course Snack
Cuisine gujarat, maharashtra
Prep Time 10 minutes
Cook Time 15 minutes
Servings 20 pieces
Author HEBBARS KITCHEN

Ingredients

for dough:

  • 1 cup maida / plain flour
  • 2 tbsp besan / gram flour
  • ¼ tsp turmeric
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 tbsp oil hot
  • water for kneading

for masala powder:

  • ¼ cup dry coconut sliced
  • 1 tsp cumin / jeera
  • 1 tsp coriander seeds
  • 1 tsp fennel / saunf
  • 2 tsp sesame / til
  • 1 tsp poppy seeds / khus khus
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ½ tsp aamchur / dry mango powder
  • 2 tsp sugar
  • ½ tsp salt

other ingredients:

Instructions

dough preparation:

  • firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
  • add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
  • now pour 2 tbsp hot oil and mix well.
  • crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
  • add water as required and knead to a smooth and tight dough.
  • grease the dough with a tsp of oil. cover and rest for 20 minutes.

masala stuffing preparation:

  • firstly, in a small blender take ¼ cup dry coconut. you can also use desiccated coconut.
  • add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
  • further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
  • blend to slightly coarse powder without adding any water. keep aside.

preparing bhakarwadi:

  • firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
  • now grease the rolling base and rolling pin with oil.
  • roll them into round / square shape making slightly thick than chapati.
  • further spread a tsp of tamarind chutney leaving the sides.
  • spread the prepared masala stuffing leaving the sides.
  • now grease water on sides to seal the ends while rolling.
  • slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
  • further, cut the roll to 2 cm long or as desired.
  • press and flatten slightly. this helps layers and masala to be intact.
  • heat the oil on medium heat, and deep fry the rolls on low flame.
  • stir occasionally till they turn golden brown and crisp.
  • drain the bhakarwadi on kitchen towel to remove excess oil.
  • finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.