Bhakarwadi Recipe
Bhakarwadi is a delightful snack made with spiced flour dough rolled with a tangy, sweet, and spicy filling. It is deep-fried to perfection, offering a perfect crunch. This recipe is popular, especially during festive seasons like Diwali. Making Bhakarwadi at home is not only easy but also a great way to celebrate with family and friends.
Equipment
- Mixing bowl
- Rolling Pin
- Deep frying pan
- Slotted spoon
- knife
- Kitchen towel or paper towels
Ingredients
For the Dough:
- 1 cup all-purpose flour (maida)
- 1/2 cup gram flour (besan)
- 1 tablespoon hot oil
- 1/4 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed (for kneading)
For the Filling:
- 1/2 cup grated dry coconut
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds (khus khus)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon cumin seeds
- 1/4 cup coriander powder
- 2 tablespoons red chili powder
- 1 tablespoon sugar
- 1 teaspoon dry mango powder (amchur)
- Salt to taste
- 2 tablespoons tamarind paste
- Oil for deep frying
Instructions
Step 1: Prepare the Dough
- In a bowl, mix all-purpose flour, gram flour, turmeric powder, asafoetida, and salt.
- Add hot oil to the mixture and knead it well. Gradually add water to form a firm dough.
- Cover the dough and let it rest for 20 minutes.
Step 2: Prepare the Filling
- In a pan, dry roast the grated coconut until lightly golden. Set aside.
- Roast sesame seeds, poppy seeds, fennel seeds, and cumin seeds for 2-3 minutes.
- In a bowl, mix the roasted coconut and seeds with coriander powder, red chili powder, sugar, dry mango powder, and salt.
- Add tamarind paste and mix well to form a coarse filling.
Step 3: Assemble the Bhakarwadi
- Roll the dough into a thin, rectangular sheet using a rolling pin.
- Spread the filling evenly over the dough sheet, leaving the edges clean.
- Roll the sheet tightly, like a log, and seal the edges with a little water.
- Cut the rolled dough into 1/2 inch slices to form small spiral pieces.
Step 4: Fry the Bhakarwadi
- Heat oil in a deep frying pan over medium heat.
- Fry the Bhakarwadi slices in batches until golden brown and crispy.
- Remove from oil using a slotted spoon and drain on a paper towel.
Notes
- To make the Bhakarwadi extra crispy, fry them on medium heat for a longer duration.
- You can store Bhakarwadi in an airtight container for up to two weeks, making it a perfect make-ahead snack for Diwali.
- For a healthier version, you can bake Bhakarwadi in the oven at 180°C for 20-25 minutes, turning halfway.
