Bhakarwadi | How to make Bhakarwadi

By Poonam Bachhav  |  26th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Bhakarwadi, How to make Bhakarwadi
  • Prep Time


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About Bhakarwadi Recipe

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 is a delicious dish which is liked by people of all age groups. Bhakarwadi by Poonam Bachhav has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Bhakarwadi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Bhakarwadi takes few minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Bhakarwadi is a good option for you. The flavour of Bhakarwadi is tempting and you will enjoy each bite of this. Try this Bhakarwadi on weekends and impress your family and friends. You can comment and rate the Bhakarwadi recipe on the page below.


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


Rohini Pagar-Jadhav2 years ago

Everyone's all time favourite dish.Thanks for sharing.