Bakarwadi Recipe (step by step) – A Delightful Indian Snack

Bakarwadi Recipe is an 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 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 is addictive and has 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 –

  • Dough
  • Masala/Stuffing

For Bhakarwadi Dough

  • 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)
  • pinch asafoetida (hing)
  • ¾ to 1 teaspoon salt or add as required
  • tablespoons oil
  • 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


dough preparation:

  1. firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
  2. add ¼ tsp turmeric, pinch thing, and ½ tsp salt.
  3. With a spoon mix everything well.
  4. Next, add 3 tablespoons oil.
  5. With your fingertips, mix the oil with the flour, till you get a breadcrumb-like texture.
  6. Take a portion of the flour and press it. It should be able to hold itself and not crumble.
  7. add water as required and knead to a smooth and tight dough.
  8. Cover the dough and let it rest for 20 minutes.

masala stuffing preparation:

  1. Heat a non-stick or heavy pan. Once hot turn the heat settings to low
  2. Add sesame seeds, fennel seeds, and poppy seeds.
  3. Roast for 4 minutes on low heat.
  4. Keeping flame to a low add desiccated coconut
  5.  roast till coconut is light golden.
  6. Switch off the flame and keep the pan down.
  7. Add the following spice powders one by one – 1 pinch of asafoetida, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, and ½ teaspoon of garam masala
  8. Also, add salt as per taste. The spice powders will be cooked with the residue heat from the pan and the coconut mixture.
  9. Mix very well and let this mixture cool.
  10. Transfer the dry mixture to a spice blending jar. Add 2 tablespoons sugar
  11. Blend into a coarse powder. Transfer stuffing to a bowl.
  12. add dry mango powder. The sourness can be made less or more, by adding less or more of the souring ingredient.
  13. Mix very well.

preparing Bakarwadi Recipe:

  1. First, knead the dough slightly. Cut the log into 4 to 5 equal parts.
  2. Take one portion of dough and roll it between your palms to get to make a ball.
  3. Flatten and keep the dough on a rolling board.
  4. Sprinkle some besan before you begin to roll the dough.
  5. Roll to a medium-thick round or square or rectangle (whatever suits you ☺️). Make sure that the dough is not rolled thinly or thickly.
  6. With a spoon spread masala on the dough, leaving a space of ½ to 1 inch at the edges.
  7. Then lightly press the stuffing masala with a spoon.
  8. Now begin to tightly roll the dough.
  9. Roll it into a tight log or a cylinder.
  10. Keep rolling further until the edges are sealed and you get a smooth log
  11. Cut the rolled log into equal parts
  12. You will get the bhakarwadi spirals or pinwheels. Place them with the pinwheel surface facing you.
  13. This way make bhakarwadi pinwheels with the entire dough and stuffing mixture. Keep them in a bowl. Cover the bowl.
  14. Heat oil in a pan over medium heat.
  15. Once the oil is hot, turn the heat to low. Add bhakarwadi pinwheels to the hot oil
  16. Do not overcrowd the pan with bhakarwadi and Fry them at low heat. Do not stir often
  17. Once the one side is lightly golden, flip the bhakarwadis with a slotted spoon and fry them from the other side.
  18. Keep flipping and stirring occasionally till they turn golden brown and crisp.
  19. Remove the fried bakarwadi with a slotted spoon draining extra oil in the kadai itself.
  20. Place on kitchen paper towels to remove the extra oil. Similarly, fry the remaining bhakarwadi.
  21. finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.

Tips to make the 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 a burnt flavor.
  • additionally, fry on low flame to get a crispy and crunchy bite.
  • finally, bhakarwadi recipe tastes great when the sweet, spicy, and tangy flavor is balanced.


Q: Can I customize the spice level of Bakarwadi Recipe according to my preference?

A Yes, you can adjust the spice level by controlling the amount of red chili powder and other spices in the filling. If you prefer it milder, simply reduce the amount of chili powder.

Q: Can I make Bakarwadi Recipe ahead of time for special occasions?

A: Absolutely! Bakarwadi Recipe stores well in an airtight container for several weeks. This makes it a perfect snack to prepare in advance for festivals and gatherings. 

Q: Are there any variations of Bhakarwadi recipe?

A: Yes, there are regional variations of Bakarwadi Recipe with slight differences in ingredients and preparation methods. Some regions may add crushed peanuts or garlic for extra flavor.

Q: What’s the best way to serve Bakarwadi Recipe ?

A: Bhakarwadi makes a fantastic tea-time snack. Serve it with a hot cup of masala chai or as an appetizer at parties. It’s also a great accompaniment to Indian meals.

Q: Can I make a healthier version of Bakarwadi Recipe?

A: You can make a relatively healthier version by baking the Bakarwadi Recipe instead of deep-frying. However, the traditional deep-fried version is what gives it its characteristic crispy texture and rich flavor.

Q: Where can I find Bakarwadi Recipe if I don’t want to make it at home?

A: Bakarwadi Recipe is widely available in Indian grocery stores and online. You can also find it in some Indian restaurants and snack shops.

Bakarwadi Recipe
Bakarwadi Recipe


Calories 82 kcal
Fat 5 g
Carbohydrates 60 g
Sodium 139 mg
Potassium 7 mg
Protein 1 g
Vitamin A 25 IU
Calcium 15 mg
Vitamin C 0.1 mg
Iron 0.5 mg

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