Baked Bhakarwadi Recipe
Bhakarwadi is an irresistible and crunchy snack that originates from Maharashtra but is also a beloved treat in Gujarat, with slight variations between the two. This Maharashtrian version of Bhakarwadi is a savory, spiced snack that pairs perfectly with a hot cup of chai, making it ideal for tea time. With its crispy texture and flavorful filling, this baked version of Bhakarwadi is lighter and healthier compared to its deep-fried counterpart, without compromising on taste.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients:
For the Dough:
| 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 | To knead the dough |
For the Filling:
| Ingredient | Quantity |
|---|---|
| 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 |
| Turmeric Powder (Haldi) | 1 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 (juiced) | 1/2 |
| Oil (for spraying) | As needed |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Yield:
Approximately 20-25 pieces
Instructions:
Preparing the Dough:
-
Mix the Dough Ingredients: In a medium-sized bowl, combine all the ingredients for the dough, including the all-purpose flour, gram flour, turmeric powder, Kashmiri red chili powder, ghee, and salt. Stir everything together to ensure an even distribution of the ingredients.
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Knead the Dough: Gradually add water to the mixture, little by little, while kneading the dough until it becomes firm and smooth. This process may take a few minutes, so ensure the dough is neither too soft nor too hard.
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Rest the Dough: Once the dough is ready, cover it with a damp cloth and allow it to rest for 10-15 minutes. This helps in making the dough more pliable when rolling out.
Preparing the Filling:
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Roast the Seeds and Coconut: Heat a pan on low flame and add the poppy seeds and sesame seeds. Toast them lightly, stirring occasionally until they release a fragrant aroma. Once roasted, transfer them to a bowl and set aside. In the same pan, dry roast the desiccated coconut until it turns golden brown. Remove and set aside.
-
Grind the Filling: In a grinder, combine the roasted poppy seeds, sesame seeds, and coconut along with the grated ginger, finely chopped green chili, coriander powder, garam masala, turmeric powder, cumin powder, ajwain, and asafoetida. Pulse it a few times until everything is well mixed.
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Add Fresh Herbs and Sugar: Transfer the ground mixture into a mixing bowl. Add the finely chopped coriander and mint leaves, and stir in the sugar. Finally, squeeze in the juice of half a lemon and mix everything thoroughly. The filling is now ready.
Assembling the Bhakarwadi:
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Preheat the Oven: Set your oven to 180°C (350°F) and prepare a baking tray by lining it with parchment or wax paper for easy cleanup.
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Divide the Dough: After the dough has rested, divide it into three equal portions. Work with one portion at a time and keep the rest covered to prevent them from drying out.
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Roll the Dough: On a lightly oiled surface, roll out one portion of dough into a thin, even rectangle. Brush a light coating of lemon juice over the surface of the rolled dough.
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Spread the Filling: Take one-third of the prepared filling and spread it evenly over the dough, pressing it gently to keep the filling in place.
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Shape the Bhakarwadi: Starting from one edge of the dough, carefully roll it up tightly into a cylindrical shape. Press the edges to seal the roll.
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Slice into Pinwheels: Using a sharp knife, cut the rolled dough into 1/4-inch wide pinwheels, ensuring the filling is evenly distributed in each piece.
Baking:
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Arrange on the Baking Tray: Place the cut pinwheels onto the prepared baking tray. Leave a little space between each piece to ensure they bake evenly.
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Bake Until Golden: Spray a light coating of oil over the Bhakarwadi to help them crisp up during baking. Bake for about 35-40 minutes, or until they are golden brown and crispy.
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Cool and Store: Once baked, remove the Bhakarwadi from the oven and let them cool completely on a wire rack. After cooling, store them in an airtight container to preserve their crispiness.
Serving Suggestions:
Baked Bhakarwadi makes an excellent accompaniment to your favorite cup of tea, especially Adrak Chai (Ginger Tea). These crispy and flavorful snacks can also be enjoyed as an appetizer or a party snack.
Tips:
- Customize the Filling: Feel free to experiment with other ingredients in the filling, such as roasted peanuts, dried fruits, or spices, to suit your personal taste.
- Storage: If stored properly in an airtight container, the Baked Bhakarwadi will remain fresh and crispy for up to a week.
- Healthy Twist: Since this recipe is baked, it’s a healthier alternative to the traditional deep-fried version, making it a guilt-free snack.
This Maharashtrian Baked Bhakarwadi recipe is sure to become a hit with your friends and family. Its delightful crunch and zesty filling make it a perfect choice for your next tea party or snack break. Enjoy!
