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Photo of Bhakarwadi by Poonam Bachhav at BetterButter


Poonam Bachhav
0 minutes
Prep Time
40 minutes
Cook Time
10 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Maharashtra
  • Blending
  • Frying
  • Snacks

Ingredients Serving: 10

  1. For the Cover: Chick Pea flour / besan - 1 cup
  2. Whole wheat flour - 1/2 cup
  3. Red Chili Powder - 1 tsp
  4. Haldi / turmeric powder - 1/4 tsp
  5. Hing / asafoetida - 1/4 tsp
  6. salt to taste
  7. oil 3 tbsp
  8. For Stuffing: Fresh Coconut, scrapped - 2 tbsp
  9. Poppy Seeds/ Khus Khus - 2 tbsp
  10. Fennel seeds / saunf - 1 tbsp
  11. Sesame seeds / til - 1 tbsp
  12. coriander seeds / Dhaniya - 1 tbsp
  13. jeera / Cumin seeds - 1 tsp
  14. Red Chili Powder - 3 tsp
  15. Black pepper corns / Sabut Kali Mirch - 1 tsp
  16. Hing / asafoetida - 1/4 tsp
  17. sugar - 1 tbsp
  18. Saunth Powder / Dry ginger powder - 1/4 tsp
  19. lemon juice - 1 tbsp
  20. salt to taste
  21. oil for frying


  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.

Reviews (2)  

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preethi jain
preethi jain   Mar-10-2016

Rohini Pagar-Jadhav
Rohini Pagar-Jadhav   Nov-28-2015

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

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