Bhakarwadi recipe is a popular and tasty snack recipe from Maharashtra. These crispy savory pinwheels are deep fried and often served with tea. Make a batch of these this festive season and it will come handy for those surprise guests. Here is how to make bhakarwadi recipe with step by step photos.
What Is Bhakarwadi?
Maharastra is popular for its tasty vadi recipes like kothimbir wadi, bhakarwadi etc. This bhakarwadi is a popular tea time snack from Pune. I tasted snack few years back and I am fan since then :). I noted this recipe for bhakarwadi from a book last year and got to try only now 🙂
Bhakarwadi is something like savory pinwheels. The outer dough is made of maida and besan or gram flour. If you prefer you can use wheat flour instead of maida too. The filling is sweet spicy coarse paste with various spices and coconut.
The filling for bhakarwadi can be totally customized as per taste. If you want to cut down spice you can add more sugar. If you do not want sweet taste in filling, you can leave out sugar too. You can use desiccated coconut also in filling.
Some more Maharashtrian snacks you might like are
How To Prepare Bhakarwadi?
To make bhakarwadi recipe I have used unsweetened desiccated coconut. I have made the filling spicy as we like it that way. You can totally change the proportion of ingredients in the filling. I have skipped a step in this authentic bhakarwadi recipe. I have not steamed the rolls before deep frying as it is mentioned in some recipes. If you wish you can steam rolls just like in traditional bhakarwadi recipe.
Once you stuff and roll, just cut into pinwheels and deep fry. Let the bhakarwadi cool thoroughly before storing in airtight box.
Serve Bhakarwadi warm or at room temperature with coffee or tea.
Tips For Making Best Bhakarwadi At Home?
- The dough should contain enough fat for crispy wadis. Add hot oil to the dough while kneading.
- Do not make the outer cover very thick or very thin. if it is too thick the vadis will not be crisoy. if is too thin they may break while frying.
- It is very important to roll the dough very tightly after filling the coconut mixture.
- Make sure to deep fry the in medium hot oil until golden brown.
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How To Make Bhakarwadi Recipe Step by Step
Take all the ingredients mentioned for dough. Knead into a smooth stiff dough adding required water. Set aside till we make the filling.
For making the stuffing/filling
Take all the ingredients mentioned for filling in a food processor or belnder. Pulse few times to get a semi dry powder or paste.
To make bhakarwadi
Divide the dough int 4 equal parts.
Take a dough ball and roll in to roti of medium thickness.
Spread the prepared filling all over, leaving the edges for rolling.
Roll tightly and seal the edges.
Cut into 3 cm long pieces with a sharp knife.
Deep fry in hot oil until golden brown. Drain excess oil and cool thoroughly before string. You can serve hot with tea too.
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Bhakarwadi Recipe
Bhakarwadi Recipe | Maharastrian Bhakarwadi Recipe
1 CUP = 250 ml
Ingredients
To make stuffing:
- 1/2 cup desiccated coconut or kopra
- 1/2 teaspoon chili powder
- 2 teaspoon sesame seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon poppy seeds
- 2 teaspoon sugar
- Salt to taste
For making bhakarwadi
- 1/2 cup whole wheat flour
- 1/2 cup plain flour
- 1/2 teaspoon chili powder
- 1/4 teaspoon asafoetida
- 2 tablespoons hot oil
- Salt to taste
- water as needed
- oil for deep frying
Instructions
For making the dough:
- Take all the ingredients mentioned for dough. Knead into a smooth stiff dough adding required water. Set aside till we make the filling.
For making the stuffing/filling
- Take all the ingredients mentioned for filling in a food processor or belnder. Pulse few times to get a semi dry powder or paste.
To make bhakarwadi
- Divide the dough int 4 equal parts.
- Take a dough ball and roll in to roti of medium thickness.
- Spread the prepared filling all over, leaving the edges for rolling.
- Roll tightly and seal the edges.
- Cut into 3 cm long pieces with a sharp knife.Deep fry in hot oil until golden brown. Drain excess oil and cool thoroughly before string. You can serve hot with tea too.
Nutrition
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