Bhakarwadi is a famous and traditional snack from Maharashtrian Cuisine. It is a sweet and spicy snack made with a filling of coconut with other spices. In Maharashtra and North, Karnataka Bhakarwadi can be seen in every small shop. I happened to taste this snack from a colleague of mine. It was so yummy and crispy and when I searched for the recipe I landed here, I found it so easy and thought to give a try so here is my version.
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bhakarwadi recipe
Method:
1.In a blender add in the desiccated coconut along with all the ingredients mentioned under the stuffing table one by one.
2.Pulse everything together once or twice so that everything is mixed evenly and set aside. In a mixing bowl add in Besan Flour, Maida, Chilli powder, Turmeric powder, Salt and Hing.
3.With hands mix everything once heat 2 tbsp of oil and add it in to the flour mixture mix well and then add in water and knead everything to a tight dough.
4.Cover the kneaded dough with a damp cloth and let it rest for around 30 mins .After that take a portion of the dough and roll it with a rolling pin similar to chapatti but not too thin.
5.Now apply oil on the centre portion of the dough, next add the masala stuffing over the area where we applied oil leaving the edges Start rolling it into a tight log. Make sure the stuffing doesn’t come out and then seal the edges tightly so that the log doesn’t open up.
6.With a sharp knife cut the log into uniform sized pieces. Flatten the cut pieces slightly so that the masala don’t come out and they remain intact. In a pan heat in oil for deep frying.
7.Once it’s hot deep fry the bhakarwadi until golden and crisp and then drain in paper towel. Make sure the deep frying is done in medium flame otherwise it might get the golden color soon but may be uncooked .Store in an air tight container.
Notes:
- You actually increase or decrease the amount of sugar added based on your taste buds.
- Make sure you roll the dough very tight or the roll may open up while deep frying.
- Tastes best when served with Chai.
- All-purpose flour can also be replaced with Wheat Flour.
Bhakarwadi
Bhakarwadi is famous and traditional snack from the Maharashtrian Cuisine .It is a sweet and spicy snack made with a filling of coconut with other spices
Servings: 4
Calories:
Ingredients
- Besan Flour / Gram Flour – ½ cup
- Maida / All-purpose flour – ½ cup
- Turmeric powder a pinch
- Hing a pinch
- Red chilli powder – ¼ tsp
- Oil – 2 tbsp + for deep frying
- Water as needed
- Salt as needed
For stuffing:
- Desiccated Coconut – ½ cup
- Sugar – 2 tbsp
- Red Chilli powder – ½ tsp
- Turmeric powder a pinch
- Amchur Powder / Dry Mango powder – ½ tsp
- Coriander powder – ½ tsp
- Cumin Powder a pinch
- Garam Masala – ¼ tsp
- Poppy seeds /Khus khus – 1 tsp
- Sesame Seeds – 1 tsp
- Fennel seeds -1 tsp
- Salt as needed
- Coriander leaves – 1 tbsp
Instructions
- In a blender add in the desiccated coconut along with all the ingredients mentioned under the stuffing table one by one.
- Pulse everything together once or twice so that everything is mixed evenly and set aside. In a mixing bowl add in Besan Flour, Maida, Chilli powder, Turmeric powder, Salt, and Hing.
- With hands mix everything once heat 2 tbsp of oil and add it into the flour mixture mix well and then add in water and knead everything to a tight dough.
- Cover the kneaded dough with a damp cloth and let it rest for around 30 mins. After that take a portion of the dough and roll it with a rolling pin similar to chapatti but not too thin.
- Now apply oil on the center portion of the dough, next add the masala stuffing over the area where we applied oil leaving the edges Start rolling it into a tight log. Make sure the stuffing doesn’t come out and then seal the edges tightly so that the log doesn’t open up.
- With a sharp knife cut the log into uniformly sized pieces. Flatten the cut pieces slightly so that the masala doesn’t come out and they remain intact. In a pan heat in oil for deep frying.
- Once it’s hot deep fry the bhakarwadi until golden and crisp and then drains in a paper towel. Make sure the deep-frying is done in medium flame otherwise it might get the golden color soon but maybe uncooked. Store in an airtight container.
Notes
- You actually increase or decrease the amount of sugar added based on your taste buds.
- Make sure you roll the dough very tight or the roll may open up while deep frying.
- Tastes best when served with Chai.
- All-purpose flour can also be replaced with Wheat Flour.
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