Bhakarwadi | How to make Bhakarwadi

2 reviews
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ByPoonam Bachhav
Created on 26th Nov 2015
  • Bhakarwadi, How to make Bhakarwadi
  • Bhakarwadi | How to make Bhakarwadi (82 likes)

  • 2 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 26th Nov 2015

About Bhakarwadi

Bhakarwadi are lip smacking fried rolls stuffed with spicy and tangy mixture of coconut and poppy seeds. Can be served as a tea time snacks or as a festive snack during festivals like Diwali and Holi. You can also bake the Bhakarwadi to cut down on calories.

Bhakarwadi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Poonam Bachhav. Bhakarwadi is a dish which demands no explanations, it's a whole world of flavour in itself. Bhakarwadi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Bhakarwadi by Poonam Bachhav is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Bhakarwadi.

  • Prep Time0mins
  • Cook Time40mins
  • Serves10People
Bhakarwadi

Ingredients to make Bhakarwadi

  • For the Cover: Chick Pea flour / Besan - 1 cup
  • Whole wheat flour - 1/2 cup
  • Red Chili Powder - 1 tsp
  • Haldi / Turmeric powder - 1/4 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Salt to taste
  • Oil 3 tbsp
  • For Stuffing: Fresh Coconut, scrapped - 2 tbsp
  • Poppy Seeds/ Khus Khus - 2 tbsp
  • Fennel seeds / Saunf - 1 tbsp
  • Sesame seeds / Til - 1 tbsp
  • Coriander seeds / Dhaniya - 1 tbsp
  • Jeera / Cumin seeds - 1 tsp
  • Red Chili Powder - 3 tsp
  • Black Pepper corns / Sabut Kali Mirch - 1 tsp
  • Hing / Asafoetida - 1/4 tsp
  • Sugar - 1 tbsp
  • Saunth Powder / Dry Ginger powder - 1/4 tsp
  • Lemon juice - 1 tbsp
  • Salt to taste
  • Oil for frying

How to make Bhakarwadi

  1. Take all the ingredients listed under cover of the Bhakarwadi roll in a mixing bowl and mix well and work with palms to form a crumbled mass. Now using a little water knead the flour into a stiff dough. Keep aside for 10 minutes.
  2. Dry roast the sesame seeds, coriander seeds, fennel seeds, cumin seeds and add to the grinder along with scrapped coconut, red chili powder, hing, black pepper corn, sugar and grind to a coarse mixture. Add the aamchur powder, salt and dry ginger powder, lemon juice and mix well.
  3. Divide the dough and the stuffing into 3 equal parts and roll out each part of dough into a round chapati using a rolling pin. Apply little oil if required. Spread out one part of the stuffing evenly on the chapati and press with fingers and then start rolling the chapati holding tightly making sure that the stuffing is tightly packed in the roll without any gaps.
  4. Cut equal portions of the roll of desired length.
  5. Heat up oil in a kadhai or deep frying wok and deep fry the bhakarwadis on low to medium heat until they turn golden brown. This work needs patience. It will take around 10-12 minutes per batch.
  6. Remove the Bhakarwadi on an absorbent paper and allow it to cool. Transfer and store in an airtight container.
My Tip: If you fry the Bhakarwadi on high heat the Bhakarwadi will remain uncooked from inside and become soft afterwards. So to get crispy Bhakarwadi, fry them on low to medium heat until they turn golden brown.

Reviews for Bhakarwadi (2)

preethi jain2 years ago
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Rohini Pagar-Jadhav2 years ago
Everyone's all time favourite dish.Thanks for sharing.
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