Bhakarwadi Recipe is ultra-popular deep fried snack recipe made with plain flour and dry spices. the recipe mainly hails from the famous marathi and gujarati cuisine and is typically made during the festival celebrations.
bakarwadi is famous for its irresistible flavor and texture and its enticing look. Once you start munching on them it’s highly impossible to stop! Basically bhakarwadi are fried and crisp pinwheels or spirals. Bhakarwadi are addictive and have a sweet, spicy and tangy taste.
Bhakarwadi makes for a great tea time snack. You can easily store bhakarwadi for many weeks in an air-tight jar. Do give this a try, you would never buy those store ones again.
There are 2 parts of this recipe –
For Bhakarwadi Dough
- 1 cup besan or 100 grams besan (gram flour)
- ¾ cup maida or 90 to 95 grams maida (all purpose flour)
- ¼ teaspoon turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- ¾ to 1 teaspoon salt or add as required
- 3 tablespoons oil
- 5 tablespoons water or add as required
for masala powder:
- ¼ cup dry coconut (sliced)
- 1 tsp cumin powder / jeera
- 1 tsp coriander powder
- 1 tsp fennel / saunf
- 2 tsp sesame / til
- 1 tsp poppy seeds / khus khus
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- pinch hing / asafoetida
- ½ teaspoon garam masala
- ½ tsp aamchur / dry mango powder
- 2 tsp sugar
- ½ tsp salt
INSTRUCTIONS FOR BHAKARWADI
- firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
- add ¼ tsp turmeric, pinch hing and ½ tsp salt.
With a spoon mix everything well.
- Next add 3 tablespoons oil.
- With your fingertips, mix the oil with the flours, till you get a bread crumb like texture.
Take a portion of the flour and press it. It should be able to hold itself and not crumble.
add water as required and knead to a smooth and tight dough.
- Cover the dough and let it rest for 20 minutes.
masala stuffing preparation:
- Heat a non-stick or heavy pan. Once hot turn the heat settings to low
- Add sesame seeds, fennel seeds and poppy seeds.
- Roast for 4 minutes on low heat.
- Keeping flame to a low add desiccated coconut
roast till coconut is light golden.
Switch off flame and keep the pan down.
- Add the following spice powders one by one – 1 pinch asafoetida, 1 teaspoon kashmiri red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ½ teaspoon garam masala
Also add salt as per taste. The spice powders will get cooked with the residue heat from the pan and the coconut mixture.
Mix very well and let this mixture cool.
- Transfer dry mixture to a spice blending jar. Add 2 tablespoons sugar
- Blend into a coarse powder. Transfer stuffing to a bowl.
- add dry mango powder. The sourness can be made less or more, by adding less or more of the souring ingredient.
- Mix very well.
firstly, knead the dough slightly. Cut the log in 4 to 5 equal parts.
- Take one portion of dough and roll it between your palms to get to make a ball.
Flatten and keep the dough on a rolling board.
Sprinkle some besan before you begin to roll the dough.
Roll to a medium thick round or square or rectangle (whatever suits you ☺️). Make sure that the dough is not rolled thinly or thickly.
With a spoon spread masala on the dough, leaving a space of ½ to 1 inch at the edges.
Then lightly press the stuffing masala with a spoon.
- Now begin to tightly roll the dough.
- Roll it into a tight log or a cylinder.
- Keep rolling further until the edges are sealed and you get a smooth log
- Cut the rolled log in equal parts
- You will get the bhakarwadi spirals or pinwheels. Place them with the pinwheel surface facing you.
- This way make bhakarwadi pinwheels with the entire dough and stuffing mixture. Keep them in a bowl. Cover the bowl.
- Heat oil in a pan over medium heat.
- Once the oil is hot, turn the heat to low. Add bhakarwadi pinwheels into the hot oil
- Do not overcrowd the pan with bhakarwadi and Fry them at low heat. Do not stir often
- Once the one side is lightly golden, flip the bhakarwadis with a slotted spoon and fry them from the other side.
- Keep flipping and stirring occasionally till they turn golden brown and crisp.
Remove the fried bakarwadi with a slotted spoon draining extra oil in the kadai itself.
Place on kitchen paper towels to remove the extra oil. Similarly, fry the remaining bhakarwadi.
- finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.
Tips to make best bhakarwadi recipe
- firstly, maida can be replaced with wheat flour for a healthy alternative.
- also, do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
- additionally, fry on low flame to get a crispy and crunchy bite.
- finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.
|Vitamin A||25 IU|
|Vitamin C||0.1 mg|