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Bhakarwadi
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5 from 1 vote

Bhakarwadi

Bhakarwadi is a famous and traditional snack from the Maharashtrian Cuisine. It is a sweet and spicy snack made with coconut filling and other spices
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Snack
Cuisine: Maharastrian
Servings: 4
Calories:

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Besan Flour / Gram Flour
  • ½ cup Maida / All-purpose flour
  • Turmeric powder a pinch
  • Hing a pinch
  • ¼ tsp Red chili powder
  • Oil 2 tbsp + for deep frying
  • Water as needed
  • Salt as needed

For stuffing:

  • ½ cup Desiccated Coconut
  • 2 tbsp Sugar
  • ½ tsp Red Chilli powder
  • Turmeric powder a pinch
  • ½ tsp Amchur Powder / Dry Mango powder
  • ½ tsp Coriander powder
  • Cumin Powder a pinch
  • ½ tsp Garam Masala
  • 1 tsp Poppy seeds /Khus khus
  • 1 tsp Sesame Seeds
  • 1 tsp Fennel seeds
  • Salt as needed
  • 1 tbdp Coriander leaves

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.
Keyword Bhakarwadi
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