Bhakarwadi Recipe is a Maharashtrian speciality, stuffed with different spices, steamed and then deep-fried and best prepared for tea time snacks. Here is how to make Bhakarwadi at home.
About the recipe
Crisp, fried, rolled, spicy and tangy, who doesn’t like Bhakarwadi Recipe? These crunchy snacks, a Maharashtrian speciality are stuffed with different ingredients, steamed and then deep-fried, a time intensive process that makes them unique and such an in-demand snacks.
This snack is something I don’t make quite often, since it takes time, but it can also be stored for several days and is great for evening tea. They also make for good traveling bites to munch on. Crispy Til Chikki is another dish that can be made and stored to be eaten for several days. Here is how to make Bhakarwadi Recipe.
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For the Dough
- 1 cup Besan
- ¾ cup Maida
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- 1 teaspoon Salt
- ¼ cup Vegetable OIl
For the Filling
- 2 tablespoon Sesame Seeds
- 1 tablespoon Poppy Seeds
- 2 tablespoon Dry Coconut (Chopped)
- 1 teaspoon Ginger (Grated)
- 1 teaspoon Green Chilli (Chopped)
- 2 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Heeng
- 4 tablespoon Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- 2 tablespoon Coriander Leaves (Chopped)
- Oil for frying
- Mix all the ingredients to make the dough in a bowl and mix well using your fingers.
- Add little water and make a stiff dough.
- Cover and keep aside for 30 minutes.
- Dry roast sesame seeds, poppy seeds and dry coconut in a pan until slightly browned.
- Add them in a blender along with other ingredients to make a smooth powder.
- Divide the dough into 4 equal parts.
- Dust and roll each part to make a thin disc, approximately 8-10 inch in diameter.
- Sprinkle ¼ of the filling over the disk.
- Apply water on the edges of the disc and roll tightly to make a cylinder.
- Cut the roll into small Bhakarwadi using a knife.
- Line the Bhakarwadi in a steamer and steam for 10-12 minutes.
- Heat oil in a pan.
- Once the oil is hot, simmer the heat to low and deep fry the bhakarwadi until golden brown.
- Drain on a tissue lined plate.
- Cool completely and store in an airtight container for up to a month.
- Serve hot with tea or coffee.
Hi Neha, only you have suggested to steam and then fry bhakerwadi. Through my cooking experience, i am very sure that by doing so we can get a crispy bhakerwadi. Thanks for sharing this. I had search a lot, but this wasn’t mentioned anywhere.
Thnx Usha 🙂