Bhakarwadi Recipe | How to Make Bhakarwadi

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Bhakarwadi are crisp and fried pinwheel shaped savory snacks popular across Western India. A perfect blend of flavors, sweet, spicy and tangy, makes them quite addictive.

If you have been following my blog, you would know, I am all geared up preparing some delectable Diwali snacks for this year. While last week, I posted the recipe of famous Maharashtrian sweet, CHIROTE, this week I have this beautiful and lipsmackingly delicious, BHAKARWADI on my blog. Very easy recipe, do try it and you would never get those store ones again.


Bhakarwadi Recipe | How to Make Bhakarwadi


Ingredients

 FOR DOUGH

  • All purpose flour/maida - 1 cup
  • Gram flour/besan - 2 tbsp
  • Warm oil - 2 tbsp
  • Carom seeds/ajwain - 1 tsp
  • Dried fenugreek/kasoori methi - 1/2 tsp
  • Salt - as per taste
  • Water - 3 to 4 tbsp
FOR FILLING
  • Coriander seeds - 2 tbsp
  • Cumin seeds/jeera - 1 tbsp
  • Fennel seeds/saunf - 1 tbsp
  • White sesame seeds/safed til - 1 tbsp
  • Poppy seeds/khus khus - 1/2 tbsp
  • Fresh grated coconut or desicated powdered coconut - 3 to 4 tbsp
  • Red chili powder - 1 tbsp
  • Salt - as per taste
  • Sugar - 1/2 tbsp
  • Any spicy namkeen mixture - 2 tbsp
  • Tamarind Jaggery Chutney/ Gud Imli Chutney - 3 to 4 tbsp
Oil - for deep frying

P.S - Get the Tamarind Jaggery Chutney/ Gud Imli Chutney Recipe here.


Bhakarwadi Recipe | How to Make Bhakarwadi


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Bhakarwadi Recipe | How to Make Bhakarwadi


Method

  • Start by making the filling.
  • In a pan, dry roast coriander seeds, fennel seeds, jeera, til, khus khus and coconut on low heat until they are fragrant and attain a nice golden color.
  • Let them cool and grind to a coarse powder along with salt, red chili powder, sugar and namkeen mixture.
  • Transfer to a bowl.
  • Next, make the dough.
  • In a mixing bowl, add the flour, besan, salt, ajwain and crushed kasoori methi. Mix well.
  • Add warm oil and rub between your palms until the flour resembles a bread crumb texture.
  • Now add water little at a time and knead a semi-stiff dough.
  • Cover with a damp cloth and let it rest for 15 minutes.
  • After 15 minutes, knead again for 2 minutes.
  • Divide the dough into two portions.
  • Roll out the portion into a thin chapati.

  • Smear about 2 tbsp of tamarind chutney all around the chapati, leaving about 1/2 an inch from the edges.

  • Next, spread 2 to 3 tbsp of the ground spice mix all over and press hard with your hands


  • Smear a little water around the edges.
  • Tightly roll the chapati into a log




  • Cut out the edges. Then cut the log into 2 inch pieces. Flatten each piece a little with your hands.



  • Heat oil in a kadhai till medium hot.
  • Lower the heat and slide the bhakarwadis in a batch of 8 to 10.
  • Let them cook on low heat for 10 to 12 minutes.
  • Remove from the kadhai and let them cool completely.
  • Store in an airtight container and consume whenever you like. They would stay good for about a month.



Bhakarwadi Recipe | How to Make Bhakarwadi


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Comments

  1. Ruchi's Veg KitchenSeptember 19, 2019 at 4:54 PM

    Bhakarwadi is childhood favourite. Bhakarwadi from 'Jadgish' - Baroda, is very famous . Your tempting pics recAll me of that. So flavourful and just superb. Loved the detailed recipe. Nicely explained.

    ReplyDelete
  2. My Culinary JourneySeptember 21, 2019 at 8:08 AM

    Making bhakarwadi at home I thought was difficult. Your detailed recipe has made it way more easier. It has turned out so good and much better than store bought ones.
    Lovely clicks as well.
    Lata

    ReplyDelete
  3. IndfusedSeptember 23, 2019 at 10:00 AM

    Bakarwadi is my absolute favorite. cannot get enough of it! Your recipe and photos are making me drool here!

    ReplyDelete
  4. Motions and EmotionsSeptember 24, 2019 at 10:20 AM

    Sometimes I wonder that how Indian cuisine has so many beautiful dry snacks items...this bhakarwadi is one of them... flavours burst in each bite

    ReplyDelete
    Replies
    1. AnshuSeptember 24, 2019 at 7:08 PM

      Very true, Indian cuisine is a treasure of delectable snacks, and the regional varieties are just endless

      Delete
  5. Mayuri PatelSeptember 24, 2019 at 10:37 AM

    Bhakarwadi looks superb. Anshu love how you've used kasuri methi in the dough. I've yet to make them at home, my mother in law use to make them every Diwali.Perhaps will give it a try this year.

    ReplyDelete
  6. Priya Srinivasan - I Camp in My KitchenSeptember 24, 2019 at 11:45 AM

    This is our favorite snack ! love those beautiful layers seen and can imagine the crunch, that delicious masala inside , ufff, my mouth is watering as i type!!! I haven't tried making it at home, still in my have to try list!!!!

    ReplyDelete
    Replies
    1. AnshuSeptember 24, 2019 at 7:10 PM

      Thank you so much, do try and I am sure you would love it!

      Delete
  7. NarmadhaSeptember 25, 2019 at 12:22 AM

    wow.. It looks so delicious and tempting. Beautiful clicks and I would like to grab a few.

    ReplyDelete
  8. HayleySeptember 25, 2019 at 1:30 PM

    To make bhakharwadi at home it's a commendable work, but you have done it so perfectly.

    ReplyDelete
  9. SasmitaSeptember 26, 2019 at 7:57 AM

    So beautifully you have prepared these cute bhakarwadi :) I will ssurely going to make during upcoming festival. Nice explanation :)

    ReplyDelete
  10. jayashreeSeptember 27, 2019 at 2:53 AM

    You have made bhakarwadi so well. These are tasty snacks which we all love at home. I made them long back, now need to make them again.

    ReplyDelete
  11. LathiyaSeptember 28, 2019 at 2:10 PM

    I love bhakarwadi and usually buy from store. Now I got perfect recipe to try. Thank you for sharing.

    ReplyDelete
  12. cookingwithsapanaOctober 2, 2019 at 11:27 AM

    I remember making them last year and we totally loved them with tea. Mine came out a little hard, will try your recipe next time.

    ReplyDelete

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