Traditional Maharashtrian Bhakarwadi Recipe
Description:
Bhakarwadi is a classic Maharashtrian snack, a delightful treat enjoyed during tea time or festive occasions like Diwali. Known for its crispy texture and spicy-sweet filling, this pinwheel-shaped fried snack is made by rolling spiced dough with a tangy and savory stuffing. It’s a perfect blend of crunchy, spicy, and tangy flavors, all packed into a small bite-sized piece that leaves you craving more.
The recipe involves creating a dough with all-purpose flour and gram flour, which is seasoned with turmeric, red chili powder, and other spices. This dough is then rolled into thick sheets, sprinkled generously with a flavorful filling consisting of dry coconut, spices, and a hint of tamarind paste, then rolled up, sliced into pinwheels, and deep-fried until golden and crispy.
Whether you’re serving it for a festive gathering or just as a snack with your evening tea, these bhakarwadis will surely impress your guests and leave them asking for the recipe!
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1/2 cup |
| Gram flour (Besan) | 1/2 cup |
| Turmeric powder (Haldi) | 1 pinch |
| Red chili powder | 1/2 teaspoon |
| Baking soda | 1/4 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Dessicated coconut | 1/2 cup |
| Sugar | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander powder (Dhania) | 1/4 teaspoon |
| Red chili powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Sesame seeds (Til) | 2 tablespoons |
| Garam masala powder | 1/2 teaspoon |
| Poppy seeds | 1 tablespoon |
| Salt | To taste |
| Oil | For deep frying |
| Tamarind paste or Tomato ketchup | 2 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Instructions:
-
Prepare the Dough:
- In a mixing bowl, combine all the ingredients for the dough: all-purpose flour, gram flour, turmeric powder, red chili powder, baking soda, asafoetida, and salt.
- Gradually add water, a little at a time, and mix with your fingers until the dough starts to form.
- Once the dough becomes crumbly, knead it into a tight dough by applying pressure. Ensure the dough is smooth and firm, not sticky.
- Cover the dough with a damp kitchen towel and allow it to rest for about 15-20 minutes. This resting period helps in strengthening the dough and improves the binding quality.
-
Prepare the Filling:
- While the dough is resting, prepare the filling. In a food processor, blend together the dessicated coconut, sugar, turmeric powder, coriander powder, red chili powder, amchur, fennel seeds, cumin powder, sesame seeds, garam masala, poppy seeds, and salt until it forms a coarse powder.
- Once the filling mixture is ready, set it aside.
-
Roll and Fill the Dough:
- After the resting period, divide the dough into equal-sized balls.
- Roll each dough ball into a thick, round roti (flatbread). The thickness of the roti should be about 1/8 inch.
- Spread a thin layer of tamarind paste or tomato ketchup over the rolled roti.
- Generously sprinkle the prepared filling all over the roti, making sure it’s evenly distributed.
- Roll the roti tightly into a log. Once rolled, cut it into 1 cm thick round slices or pinwheels.
-
Fry the Bhakarwadi:
- Heat oil in a deep frying pan or wok over medium heat.
- Once the oil is hot, carefully drop the prepared bhakarwadi in batches. Fry them on medium heat, turning occasionally, until they are golden brown and crispy.
- Remove the bhakarwadi from the oil and place them on a paper towel to absorb excess oil.
-
Cool and Store:
- Once all the bhakarwadis are fried, allow them to cool completely before storing them in an airtight container.
- These bhakarwadis can be stored for up to 2 weeks and remain crispy and delicious.
-
Serving:
- Serve your Traditional Maharashtrian Bhakarwadi with a steaming cup of Masala Chai or alongside your favorite snack platter. You can also serve them as a part of a Diwali spread, making them the perfect accompaniment to festive celebrations.
Tips:
- Ensure the dough is tight and firm, as a loose dough will lead to the bhakarwadis not holding their shape while frying.
- Adjust the spiciness of the filling according to your preference by altering the quantity of red chili powder.
- If you don’t have tamarind paste, you can substitute it with tomato ketchup for a slightly sweeter variation.
Enjoy this crispy, tangy, and spicy treat with your loved ones for a truly delightful tea-time experience!
