Bhakarwadi Recipe By Steph Gigliotti

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Ingredients for Bhakarwadi

1 Cup DEEP BESAN FLOUR

1 Cup Atta - Royal Chakki Atta 100% Whole Wheat Flour

1 Tablespoons AaCHI TURMERIC POWDER

1 Tablespoons DEEP RED CHILI POWDER

1 Tablespoons DEEP CUMIN POWDER

1 Tablespoons Laxmi Coriander Powder

1 Tablespoons Tata Salt Lite

4 Tablespoons Dabur Indian Mustard Oil

1 Cup ASLI SHREDED COCONUTS

1 Cup Asli Sesame Seeds (brown)

1 Tablespoons ASLI CUMIN SEEDS

1 Tablespoons DEEP CORIANDER SEEDS

1 Tablespoons DEEP FENNEL SEEDS

1 Tablespoons Deep Mustard Seeds

0 Select

1 Cup Asli Sesame Seeds White

Bakharwadi originates from the northern parts of the Indian subcontinent and is typically made in Maharashtra. The snack can be had any time of the day and makes a perfect recipe for your evening choti bhookh. Have on your apron as I guide you to making a perfect homestyle Bhakrwadi in no time.

Preparation Method for Bhakarwadi Recipe

Step 1:

Mix besan, wheat flour, turmeric powder, red chili powder, cumin powder, coriander powder, salt, and oil in a mixing bowl to make the flour.

Step 2:

Add water to make a firm dough. Knead dough until it becomes smooth & pliable.

Step 3:

For the filling, heat the oil in a pan over medium heat. Add mustard seeds, cumin seeds, coriander seeds, fennel seeds, and asafoetida. Fry for a few seconds until the seeds start to crackle.

Step 4:

Add the grated coconut and sesame seeds to the pan and mix well. Cook for a few minutes until the coconut starts to turn golden brown.

Step 5:

Add the turmeric powder, red chili powder, and salt to the pan and mix well. Cook for another minute or two.

Step 6:

Divide the dough into small, equal-sized balls. Roll each ball into a thin, round disc.

Step 7:

Spread a spoonful of the filling on each disc and roll it tightly into a cylinder. Seal the edges with a little water.

Step 8:

Cut the cylinder into 1/2-inch pieces and keep them aside.

Step 9:

Heat the oil in a deep pan for frying. Once the oil is hot, add the bakharwadi pieces and fry them until they turn golden brown and crispy.

Step 10:

Pick fried bakharwadi from oil with a slotted spoon. Place them on a paper towel/ tissue to drain the excess oil.

Step 11:

Serve the bakharwadi hot with mint chutney or tamarind chutney. Enjoy!

The below values are approximate based on 100gms serving size and may differ based on an individual's nutrient requirements.

Calories : 471 kcal

Carbohydrates : 36.8 g

Sodium : 563 mg

Protein : 9.1 g

Fiber : 4.7 g

Fat : 31.9 g

Sugar : 1.9 g

Note & Pro Cooking Tips

Pro Tips

Use good quality gram flour or besan to make Bhakarwadi. I prefer trusted Indian brands like Ganesh or Aashirvaad.

Ensure the Bakharwadi filling is evenly spread across the dough otherwise, it may get difficult to roll, and the final product will not be uniform.

Once cooled, you can store recipe Bakharwadi in an airtight container to maintain its crispiness.

Bakharwadi tastes great with mint chutney or tamarind chutney. You can also experiment with different fillings like paneer or potato for a richer and mushy version.