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Bhakarwadi Recipe
Course:
Snack
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
10
people
Calories:
169
kcal
Author:
Neha Mathur
Bhakarwadi Recipe is a Maharashtrian speciality, stuffed with different spices, steamed and then deep-fried and best prepared for tea time snacks.
Print Recipe
Ingredients
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
Instructions
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.
Nutrition
Calories:
169
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Sodium:
485
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
150
IU
|
Vitamin C:
3.4
mg
|
Calcium:
43
mg
|
Iron:
1.9
mg