Bhakarwadi recipe is one of the most popular snack items from western India This is also known as bakarwadi. Basically, bhakarwadi are fried and crisp and in the shape of pinwheels and spirals. These have a very unique taste little bit tangy, sweet and spicy. It is a very good choice for evening snacks. You can make it for your evening snacks and also store them in an airtight jar for some days.
Types of Bhakarwadi recipe
There are two versions of the bhakarwadi recipe – one from Pune(Maharashtra) and the second from the Gujrat. Bhakarwadi from the Pune is most popular, especially from the Chitale Bandhu. I am sharing the Bhakarawadi recipe in Maharashtrian style in my blog post. Because the Maharashtrian bhakarwadi is more popular than Gujrat.
The Maharashtrian version of Bhakarwadi recipe
In this version of a bhakarwadi recipe, the outer cover is made of gram flour (Besan), all-purpose flour (maida) and wheat flour (atta). The stuffing of bhakarwadi contains coconut, sesame seeds and poppy seeds with some spices added in it. To give a tangy flavor we added tamarind pulp, lemon juice or dry mango powder (amchoor) in it. We will add some sugar to give a sweet taste because the bhakarwadi contains all tastes spicy, tangy and sweet.
Making bhakarwadi is easy but it takes time. This bhakarwadi is not so much spicy so you can add more Kashmiri red chili powder to make it spicier.
Bhakarwadi makes for a great tea time snacks. You can store it for many weeks in an airtight jar.
Ingredients 1cup =250 ml
For bhakarwadi dough:
- 1 cup besan or (gram flour)
- 3/4 cup maida or 90 to 95 grams maida (all purpose flour)
- 1/4 teaspoon turmeric powder (Haldi)
- a pinch asafoetida (Hing)
- 3/4 to 1 teaspoon salt or adds as required
- 3 tablespoons oil
- 5 tablespoons water or adds as required
For bhakarwadi stuffing:
- 2 tablespoons white sesame seeds (safed til)
- 1/2 cup desiccated coconut or 40 grams (nariyal ka boora)
- 1 tablespoon poppy seeds (khus khus)
- 1/2 teaspoon fennel seeds (saunf)
- a pinch asafoetida (Hing)
- 1 teaspoon Kashmiri red chili powder
- a teaspoon coriander powder (dhania powder)
- a teaspoon cumin powder (jeera powder)
- 1/2 teaspoon garam masala powder or 1/2 teaspoon goda masala
- 1/2 tablespoon lemon juice or add as required
- salt as required
- 2 tablespoons sugar or add as per taste
- oil as required for deep frying
How to make the bhakarwadi recipe
Making bhakarwadi dough:
- In a mixing bowl, take gram flour(besan), all-purpose flour(maida), turmeric powder, asafoetida(hing) and salt.
- Mix them well with a spoon.
- Add oil with your fingertips. Mix the oil with the flour, till you get a texture like a breadcrumb.
- Take a portion of the flour and press it. It should be able to hold itself and not crumble.
- Add water in parts. The amount of water to be added depends on the quality of besan and maida you are using. You can use 4-5 tablespoon water add in parts or add water as required.
- Begin to mix and knead the dough. Knead to a semi-soft dough.
- If your dough becomes sticky, then add some maida to it.
- And if it looks dry, sprinkle some water and continue to knead.
- Cover the dough and keep aside it.
Your bhakarwadi dough is ready.
Making bhakarwadi stuffing:
- Heat a pan and add white sesame seeds (safed til) to it.
- Stirring often roast sesame seeds till they crackle on low flame, do not brown them.
- Keep flame low, add 1/2 cup desiccated coconut and 1 tablespoon poppy seeds mix them well.
- Add 1/2 teaspoon fennel seeds, mix them and roast on low flame.
- Stirring non-stop till the coconut turns light golden.
- When it turns light golden, switch off the flame and keep pan away from gas.
- Then add all the spices one by one – a pinch asafoetida(hing), 1 teaspoon Kashmiri red chili powder,1 teaspoon dhania powder, 1 teaspoon jeera powder or 1/2 teaspoon garam masala ( or 1/2 teaspoon goda masala).
- Add salt as per taste, the spice powders will get cooked with the residue heat from the pan and the coconut mixture.
- Mix them well and let it be cool.
- When the mixture gets cool to take all the roasted stuffing mixture in a grinder. And add sugar as per your taste to it.
- Grind them to a semi-fine powder. Take this bhakarwadi stuffing in a bowl.
- For a more tangy taste in bhakarwadi, add lemon juice or add dry mango powder (amchur) or you can add tamarind pulp. The sourness can be made more or less according to your taste.
- Mix it well. Taste the stuffing and if required add more salt, sugar or spices or lemon juice to it.
Making and Assembling bhakarwadi spirals:
- Take a small portion of dough and roll it into a log. Cut the log into equal parts.
- Take one part of the dough and roll between your palms to get a round shape(just like we do for chapati). Flatten it and keep the dough on a rolling board (chakla).
- Sprinkle some besan on rolling board before you begin to roll the dough.
- Keep it medium thick round, square or rectangle which shape you like. Do not roll the dough thinly or thickly. Keep it medium thick.
- Brush lightly all over the rolled dough with water.
- Now spread the stuffing with the help of spoon on the rolled dough, leave some space at the edges of the dough.
- Lightly press the stuffing with the spoon.
- Begin to tightly roll the dough, roll to a tight and neat log and join the edges.
- Cut the rolled log into equal parts.
- Now you get the bhakarwadi spirals or pinwheels place them with the pinwheel surface facing you.
- With the heels of your palm gently press each bhakarwadi pinwheel or spiral.
- Just like that make bhakarwadi spirals from the entire dough and stuffing. Keep them in a plate and cover the plate.
Bhakarawdi spirals are ready.
Method for frying the bhakarwadi:
- Heat oil in a pan or kadhai. Keep the flame medium or low. To check the oil is hot or not, slid one bhakarwadi in the oil. If your bhakarwadi comes up gradually to the surface of the oil, you can begin frying your bhakarwadi.
- Do not overcrowd the pan or kadhai with bhakarwadi make sure that your flame is medium or low. If the flame is high then the center of bhakarwadi can be slightly soft or it will be uncooked.
- When the one side of bhakarwadi turns light golden, turn it to the second side with the help of the spoon and fry another side.
- Bhakarwadi fry till the crust becomes crisp and golden and the oil stops sizzling.
- When it gets fry to remove it with a slotted spoon and drain the extra oil in the kadhai.
- Place the fried bakarwadi on kitchen paper towels(tissue). Like this way fried all the remaining bakarwadi.
- Now your bhakarwadi recipe is ready when it cools down at the room temperature then place them in an airtight jar or box. This bhakarwadi recipe yields about 25 bhakarwadi.
Serve this bhakarwadis as a tea time snack.