Bhakarwadi Recipe

Bhakarwadi is a traditional Marathi cuisine sweet and spicy snack popular in Maharashtra, Gujarat and Rajasthan and widely available in the markets of Pune.
Course Snack
Cuisine Maharastrian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Preeti Garg


For Dough

  • 1/2 Cup Gram Flour/ Besan
  • 1/2 Cup Plain Flour/ Maida
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Turmeric Powder
  • 1/2 Tsp. Red Chili Powder
  • Pinch of Asafoetida
  • 2 Tbsps. Hot Vegetable Oil
  • Water for binding
  • Vegetable Oil for Deep Frying

For Stuffing

  • 1/2 Cup Dry Coconut Grated
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Amchoor
  • Salt to taste
  • 1/2 Tsp. Garam Masala
  • 1 Tsp. Coriander Powder
  • 1 Tsp. Funnel Seeds
  • 1 Tsp. Cumin Seeds
  • 1 Tbsp. Sugar
  • 1 Tsp. Poppy Seeds
  • 1 Tsp. Sesame Seeds


  1. Combine all ingredients to make dough in a bowl and mix well, except water. 

  2. Now add little water and knead to tight dough. Grease with little oil and cover with damp cloth. Keep aside for 20 minutes to set.

  3. Combine all ingredients together in mixer jar and grind it till to coarse texture. Remove this mixture in separate plate and keep aside.
  4. Now divide the dough into two equal portions and roll each part in to round disc as thick chapatti. 

  5. Brush with oil evenly. Spread the coconut stuffing evenly. 

  6. Now roll the chapatti very tightly. Make sure no gaps left between rolling. 

  7. Seal the edges inside. Cut the roll into small pieces using knife or cutter.

  8. Heat the oil in a pan. Once a oil is hot enough, deep fry the bhakarwadi till to golden and crisp. 

  9. Drain on a tissue paper to absorb tissue papers. 

  10. Cool at room temperature and store in an airtight jar. 

  11. Serve with tea and coffee.