Bhakarwadi | How to make Bhakarwadi

By Poonam Bachhav  |  26th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Bhakarwadi by Poonam Bachhav at BetterButter
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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, a deliciously amazing recipe to treat your family members. This recipe of Bhakarwadi by Poonam Bachhav will definitely help you in its preparation. Surprisingly the preparations for Bhakarwadi can be done within few minute. Isn't it interesting. Also, the time taken for cooking Bhakarwadi is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 10 people.A lot of times making Bhakarwadi can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Bhakarwadi is just too tempting. Cooking Bhakarwadiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Bhakarwadi is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Bhakarwadi from Better Butter.


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 jain4 years ago


Rohini Pagar-Jadhav4 years ago

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

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