Bhakarwadi is a traditional spicy Maharashtrian snack recipe, which requires a little effort, practice and patience to make but once made it can be stored for up to a month if kept in an airtight container.
Bhakarwadi is traditionally a Gujarati and Maharashtrian snack which is too delicious to resist. Crispy baked (nowadays) or fried (traditionally) roll, stuffed with a spicy tangy mixture of coconut, sesame seeds, and poppy seeds is surely a treat for your taste buds. Best accompaniment for your evening tea after a tiring day.
Bhakarwadi may look very complicated to make but trust me it is really very easy to make, all it requires is time, patience, practice, and effort. Bhakarwadi is a wonderful and delectable snack that can be enjoyed with a cup of steaming hot tea. This delightfully crisp, irresistible crunchy snack is made with all purpose flour, gram flour, chili, cumin, coriander and other spices. Its unmatched taste will surely add a zest to your tea time and coffee breaks.
So let’s start making Bhakarwadi and here is the step by step recipe with pictures.
Ingredients for making Bhakarwadi:
All Purpose Flour- 1.5 cup
Gram Flour- 1/4 cup
Carom Seeds- 1/2 teaspoon
Oil- 1/3 cup + extra for deep frying
Salt- 1/2 teaspoon
Turmeric Powder- 1/4 teaspoon
Red Chili Powder- 1/2 teaspoon
White Sesame Seeds- 2 tablespoon
Grated Coconut- 2.5 tablespoon
Poppy Seeds (Khus Khus)- 2 tablespoon
Salt- As per your taste
Sugar- 2 teaspoon
Fennel Seeds- 1/2 teaspoon (crushed)
Dry Mango Powder (Amchoor)- 1 teaspoon
Garam Masala- 1 teaspoon
Cumin Powder- 1 teaspoon
Red Chili Powder- 2 teaspoon
Coriander Powder- 1 teaspoon
Tamarind Paste- 1 tablespoon (dissolved in 3 tablespoons of water)
Water- For Sealing Edges
Cilantro Leaves- 1/2 cup, finely chopped
Method of making Bhakawadi:
1. In a big mixing bowl sieve all-purpose flour and gram flour together.
2. Add salt, turmeric powder, red chili powder and carom seeds.
3. Mix them well and make a well in the center, add oil in it.
4. Mix well with your hands and it will look like breadcrumbs in texture.
5. Now start adding water, little at a time and knead a stiff dough. Cover it and keep it aside to rest for 20 minutes.
6. Dry roast sesame seeds and poppy seeds in a pan till they change their color slightly and start releasing their aroma. Be careful while roasting and don’t burn them.
7. Add desiccated coconut and mix well. Dry roast all of them over low flame till coconut changes its color and releases its aroma.
8. Add red chili powder, garam masala, amchur powder, cumin powder, coriander powder, crushed fennel, salt, and sugar.
9. Mix them well and roast for next 1 minute. Turn the flame off and allow it to cool down.
10. Grind it using an electric mixer.
11. Meanwhile, dissolve the tamarind paste in water and keep it aside.
12. Divide the dough into four equal portions.
13. Roll out each dough into a thin circle of approximately 7″-8″ in diameter and spread tamarind paste over it.
14. Spread Bhakarwadi masala over it evenly.
15. Sprinkle cilantro leaves over it.
16. Roll it from one end to another and seal the edges.
17. Using a sharp knife cut it into small rounds of equal size and very very gently press each round between heel of your palms to flatten them slightly.
18. Heat oil in a pan and add one Bhakarwadi in it for trial.
19. Fry rest of the Bhakarwadis in batches over medium flame till they are golden and crisp.
20. Fry all the Bhakarwadi in the same way and take them out on a kitchen napkin.
21. Crispy, delicious Bhakarwadi are ready to serve. Enjoy them with a cup of hot tea as a tea time snack.
Note: Always fry Bhakarwadi over medium flame. If you will fry them over low flame they will absorb more oil and if you will fry them over high flame they will cook from outside but maybe raw from inside.
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