Bhakarwadi

Bhakarwadi

Bhakarwadi is a spicy namkeen of Maharashtra as well as Gujarat. It is a savoury snacks item that can be relished in tea time.

Bhakarwadi is a traditional sweet and spicy Indian snack which is usually fried item. It is the namkeen of both Maharashtra and Gujarat. Bhakarwadi is perfect with a cup of tea. The recipe requires effort to make compare to other snacks but can be stored for weeks and enjoyed with evening tea. Bhakarwadi is crispy and slightly sweet and spicy in taste have layer of flour in between there is stuffing of coriander leaves, coconut mixture and other ingredients.

Ingredients:
For the Dough

2/3 cup Besan

1 and 1/2 cups Maida

1 tsp Chilli Powder

1/4 tsp Asafoetida

Salt to taste

Water as needed

For the Stuffing

1/2 tbsp Cumin Powder

1/2 tbsp Coriander Powder

50 gm roasted Poppy seeds

50 gm Sesame seeds

200 gm desiccated Coconut

3 Green Chillies

2 tsp chopped Ginger

1/4 cup chopped Coriander leaves

2 tsp Chilli Powder

1/2 tsp Turmeric Powder

1/4 tsp Asafoetida

1 tsp Sugar

Salt to taste

Other Ingredients

Oil for deep frying

Method:
1. Sieve the besan, maida, chilli powder, asafoetida and salt together in a bowl.
2. Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside for 30 mins.
3. Now make stuffing by dry roasting coconut, poppy seeds, sesame seeds till it gets nice aroma and colour.
4. Switch off the flame and add in turmeric, chilli, coriander, cumin powder and mix well.
5. Add in salt, sugar, chillies, coriander leaves, ginger and some asafoetida and mix well.
6. Remove this in a bowl and allow it to cool down.
7. Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2 inch diameter.
8. Rub some water over the top generously.
9. Take a good amount of filling and spread on top. Press with the hands firmly so that the filling sticks to the dough.
10. Now start rolling from one side. Roll firmly and tightly.
11. Arrange all the flutes in a plate and steam for 20 mins.
12. Cool and cut them into 2 cm round discs.
13. Heat the oil in a kadhai to a medium heat and deep fry the vadis till they turn golden brown and crisp. It will take around 10-15 mins.
14. Remove and drain in a paper towel.
15. Serve hot or store in an air tight container.

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