Baked Bhakarwadi Recipe
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Servings: 6
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2/3 cup |
| Gram Flour (Besan) | 1 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Ghee | 1 tablespoon |
| Salt | to taste |
| Water | as needed for kneading |
| Poppy Seeds | 1/4 cup |
| Sesame Seeds (Til) | 1/4 cup |
| Dessicated Coconut | 1/2 cup |
| Ginger (grated) | 1 tablespoon |
| Green Chilli (finely chopped) | 1 tablespoon |
| Coriander Powder (Dhania) | 1/2 tablespoon |
| Garam Masala Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Leaves (finely chopped) | 1 tablespoon |
| Mint Leaves (finely chopped) | 1 tablespoon |
| Sugar | 1/3 cup |
| Lemon Juice | from 1/2 lemon |
| Sunflower Oil | for spraying |
Instructions
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Prepare the Dough: In a medium bowl, combine the all-purpose flour, gram flour, turmeric powder, Kashmiri red chilli powder, ghee, and salt. Stir well to mix. Gradually add water and knead until you form a firm dough. Cover with a damp cloth and set aside.
-
-
Roast the Seeds: Heat a pan over low flame and add the poppy seeds and sesame seeds. Roast them until fragrant. Transfer to a bowl and set aside. In the same pan, roast the dessicated coconut until it turns slightly golden, then remove and set aside.
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Make the Filling: In a mixer, combine the roasted poppy seeds, sesame seeds, coconut, ginger, green chilli, coriander powder, garam masala, cumin powder, ajwain, asafoetida, coriander leaves, and mint leaves. Pulse a few times to mix. Finally, add the sugar and stir with a spoon. Set the filling aside.
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Roll the Dough: Preheat your oven to 180°C (350°F). Lightly grease your work surface. Divide the dough into three equal balls. Take one ball, roll it out thinly, and brush with lemon juice. Spread one-third of the filling over the dough, pressing down gently to keep it in place.
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Form the Bhakarwadi: Roll the dough from one edge to the other to form a cylindrical roll. Pinch the edges to seal, then cut into 1/4-inch thick pinwheels.
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Bake: Arrange the pinwheels on a baking tray lined with wax paper. Bake for 35 to 40 minutes, or until they are golden brown and crispy. Allow to cool and then store in an airtight container.
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Serve: Enjoy your Baked Bhakarwadi as a delightful tea-time snack, perfectly paired with a steaming cup of Adrak Chai.
Indulge in the ultimate experience of flavors with these crispy, savory treats that capture the essence of traditional Maharashtrian cuisine!
