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.
Ingredients
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
Instructions
- Combine all ingredients to make dough in a bowl and mix well, except water.
- 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.
- Combine all ingredients together in mixer jar and grind it till to coarse texture. Remove this mixture in separate plate and keep aside.
- Now divide the dough into two equal portions and roll each part in to round disc as thick chapatti.
- Brush with oil evenly. Spread the coconut stuffing evenly.
- Now roll the chapatti very tightly. Make sure no gaps left between rolling.
- Seal the edges inside. Cut the roll into small pieces using knife or cutter.
- Heat the oil in a pan. Once a oil is hot enough, deep fry the bhakarwadi till to golden and crisp.
- Drain on a tissue paper to absorb tissue papers.
- Cool at room temperature and store in an airtight jar.
- Serve with tea and coffee.