Bhakarwadi

Bhakarwadi is a popular Indian snack that originated in Maharashtra but is now enjoyed across India. It is made by stuffing a spiced mixture inside a rolled and sliced dough, which is then deep-fried until crispy. Here’s a detailed recipe to make Bhakarwadi at home:

Ingredients:

For Dough:

• 1 cup besan (gram flour)
• 1 cup all-purpose flour (maida)
• 2 tablespoons semolina (sooji)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• Salt to taste
• 2 tablespoons oil
• Water, as needed

For Stuffing:

• 1 cup desiccated coconut
• 1/2 cup roasted sesame seeds
• 1/2 cup roasted poppy seeds
• 1/2 cup roasted peanuts, coarsely ground
• 2 tablespoons coriander powder
• 2 tablespoons fennel seeds (saunf)
• 2 tablespoons dry mango powder (amchur)
• 1 tablespoon red chili powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons oil

For Frying:

• Oil for deep frying

Instructions:

1. Prepare the Dough:

1. In a mixing bowl, combine besan, all-purpose flour, semolina, turmeric powder, red chili powder, cumin seeds, salt, and oil.
2. Mix well until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a smooth dough. The dough should be firm but pliable.
4. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Prepare the Stuffing:

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add desiccated coconut and roast until it turns golden brown and aromatic.
3. Add roasted sesame seeds, roasted poppy seeds, coarsely ground roasted peanuts, coriander powder, fennel seeds, dry mango powder, red chili powder, garam masala powder, and salt.
4. Mix well and cook for 2-3 minutes until the spices are well combined and aromatic.
5. Remove from heat and let the stuffing mixture cool down.

3. Prepare the Bhakarwadi:

1. Divide the dough into small lemon-sized balls.
2. Roll out each ball into a thin circle like a chapati or tortilla.
3. Spread a thin layer of the prepared stuffing mixture evenly over the rolled dough.
4. Roll the dough tightly into a cylinder, sealing the edges with water.
5. Once rolled, slice the cylinder into 1/2 inch thick rounds.

4. Fry the Bhakarwadi:

1. Heat oil in a deep frying pan or kadhai over medium heat.
2. Once the oil is hot, carefully add the sliced Bhakarwadi pieces in batches.
3. Fry until they turn golden brown and crisp, stirring occasionally to ensure even frying.
4. Remove the fried Bhakarwadi using a slotted spoon and drain excess oil on paper towels.

5. Serve:

1. Allow the Bhakarwadi to cool completely before storing in an airtight container.
2. Serve Bhakarwadi as a crunchy snack with tea or coffee, or enjoy it as a part of your favorite meal.

Enjoy the delicious homemade Bhakarwadi with its irresistible crispy texture and flavorful stuffing!