Bhakarwadi

It is festival season in India, which means it is time for fun with family and friends, celebrations, and lots of delicious food. Food is an important part of celebrations all over the world, and India is no different. In addition to making delicious food on the festival day, many Indian households also make dry snacks as the countdown to the festival begins. These snacks have a longer shelf life and can be eaten over days or weeks. Today’s recipe: Bhakarwadi is one such recipe.

Bhakarwadi is quite popular in the western state of Maharashtra, and I tried this snack for the first time in a popular sweet shop in Pune. It is a snack made with refined flour. A delicious mixture of spices gives this snack its characteristic taste, which is sweet, spicy and tangy. This mixture is spread on the rolled and flattened pastry dough. The dough is rolled again, and then small pieces are cut out. These pieces are then deep-fried till they become golden brown and crispy. You will understand the process in more detail below.

If you want to check out other snack recipes that can be stored and eaten together for days, click here.

I have used Tamarind Chutney in this recipe. You can check out its recipe here.

Now, let’s start with the recipe for Bhakarwadi:

Equipment Needed:

• Mixing bowl
• Pan
• Mixer grinder
• Kadhai for Frying
• Slotted Spoon
• Spatula

Ingredients for making Bhakarwadi:  

Ingredients for the dough

• 1 Cup Refined Flour
• 2 tbsp Besan (Gram Flour)
• 2 tbsp Hot Oil
• ½ tsp Salt
• Water; for kneading

Ingredients for the filling

• 1 tbsp Fennel Seeds (Saunf)
• 1 tbsp Coriander Seeds (Dhaniya)
• 1 tbsp Cumin Seeds (Jeera)
• 1 tbsp Sesame Seeds (Til)
• 2 tbsp Grated Coconut (dry)
• 1 tsp Salt
• ½ tsp Ginger Powder
• 2 tbsp Sugar
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Turmeric Powder

In addition

• Tamarind Chutney
• Oil; for frying

Method to make Bhakarwadi:

Method to prepare the dough

• In a mixing bowl, add refined flour, besan, and salt.
  
  
  
• Add hot oil and mix. Rub the mixture between your hands till the mixture resembles breadcrumbs. If you press the mixture, it should come together.
  
  
  
• Now, add water and knead a firm dough.
  
  
  
• Cover and rest the dough for 15 minutes.
  
  
  
• After 15 minutes, knead again. The dough is ready to be used.
  
  

Method to prepare the filling

• In a pan, roast coriander, fennel, cumin and sesame seeds on medium heat.
  
  
  
• When it starts releasing a lovely aroma, transfer it into a mixie jar. Let the mixture cool.
  
  
  
• Then, add grated coconut, salt, red chilli powder, ginger powder, sugar and turmeric powder.
  
  
  
• Grind it to a powder.
  
  

Next Steps

• Divide the kneaded dough into 4/8 parts according to your preference. Similarly, divide the filling mixture into 4/8 parts.
  
  
  
• Take a portion of the dough and roll it.
  
  
  
• Spread tamarind chutney evenly on its surface.
  
  
  
• Take a portion of the filling mixture and spread it.
  
  
  
• Use a rolling pin so that the filling sticks to the dough.
  
  
  
• Roll it up as tightly as possible.
  
  
  
• Cut it into rings of about 2 cm thickness.
  
  
  
• Flatten them lightly with your hands.
  
  
  
• Fry them on medium hot hot till they become brown and crispy.
  
  
  

Bhakarwadi is ready!

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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