Bhakarwadi

Bhakarwadi 5

 

Today I am sharing with you recipe of Bhakarwadi. Bhakarwadi is simply amazing in taste bursting with flavours. It is a spicy Tea time snack with a hint of sweet and slightly tangy. Layers after layers of spices and flavors. Hmmm… Yummy
BHakarwadi 2

bhakarwadi - It is a spicy Tea time snack with a hint of sweet and slightly tangy. #festival #indian #snack | whatscookingmom.in
I have always liked Bhakarwadi but never tried making these at home because I thought they would be quite difficult to make. Then I saw step by step photos of making Bhakarwadi at this amazing beautiful blog spushtblogspot.in. She has explained the process so nicely and her bhakarwadi look so tempting that I also decided to try my hands at these.
Bhakarwadi 8
I have tried these 2-3 times now and made some changes to the recipe according to my family’s taste. You can also reduce or increase spies as per your taste.

BHakarwadi

The process is quite simple and does not take a long time. But list of ingredients is quite long so I would suggest you to measure out everything and keep aside first and then carry on with the preparations.

Another point to keep in mind is that these should be fried at low temperature to ensure uniform frying.
How to make Bhakarwadi
Adapted from Spushtblogspot.in

Preparation Time: 15 Minutes
Cooking time: 30 minutes
Makes around 30 bhakarwadi (it depends on the size you cut)

Ingredients:

For dough
1 ¼ cup plain flour/maida
½ cup Gram flour/besan
2 tbsp oil
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder
salt to taste

1 tsp maida ( for making paste for sealing edges)

 

For filling
4 tbsp dessicated coconut powder
4 tsp lightly roasted poppy seeds/khuskhus
4 tsp lightly roasted sesame seeds/til
¼ tsp asafoetida/heeng
1 tsp red chilli powder
3 tbsp powdered sugar
salt to taste
2 tsp roasted cumin powder/bhuna jeera
2 tsp Coriander powder/dhania
3 tsp fennel/saunf powder
2-3 tbsp thick tamarind/imli paste

2 green chilli finely chopped
1 tsp grated ginger
2 tbsp chopped fresh coriander leaves
To make Bhakarwadi
dough
Take plain flour, gram flour, salt turmeric powder and red chilli powder in a wide bowl. Add oil to it and mix thoroughly with your hands. use as little water as needed to make a stiff dough. Keep it aside for 15 minutes while you make the stuffing.

For stuffing
ingredients
Grind roughly green chillies, ginger, poppy seeds and sesame seeds for a few seconds to make a paste.
dry fillingfilling

Add all the ingredients for stuffing except for tamarind paste. Mixture will be dry. Now add tamarind paste 1 tbsp at a time to check how much is needed to make it easily spreadable.
I have used around 2 tbsp of tamarind paste. You just do not want to make mixture liquidy so use thick tamarind paste.

ball of dough
spread filling

Divide the dough into 4 equal balls. Roll out the dough as thin as you can. Spread mixture in the center.

fold the sides

start rolling

Fold the sides. Start rolling the dough from bottom side.
apply pasteroll

Make a thick paste from 1 tsp maida and water. Apply this paste on corner to seal the edges. Wrap into butter sheet and keep in fridge for 15 minutes while you roll out rest of the dough. This helps in cutting the pieces also as roll is firmly set and edges are sealed properly.
pieces 1

pieces

pieces 3
Cut into desired size. I got around 30 pieces but it depends a lot on the size we cut.

fryfry pieces
Heat oil in a kadai and fry Bhakarwadi till golden brown. After you put bhakarwadi in hot oil reduce the flame to low so that inner layers also get cooked.
Store bhakarwadi in an air tight container after it cools down completely.
BHakarwadi 4

Bhakarwadi 6

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11 Responses to Bhakarwadi

  1. naina says:

    The pictures are so tempting and explicable. I had first tasted Bhakarwadi from Fomokart and found it amazing and thanks to you so showing how easy it is to make. 🙂

    • Nidhi says:

      THanks Naina. Even I could not believe first that it is so easy to make. Do give it a try. I am sure you will love it 🙂

  2. Rupal shah says:

    Hi, it looks superb. Plz can u suggest what can be used other thanmarind/imli paste.

    • Nidhi says:

      HI Rupal. Imli paste gives it that unique tangy flavor. Though I have never tried it you can try amchoor paste in place of imli paste.

  3. The pictures are tempting. I had tasted alot of these when I came to Mumbai the first time Nidhi. There is a burst of flavors in your mouth the moment you hog on one 🙂
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  4. Nisha says:

    Thanks for trying these Nidhi and for giving the credits; I really appreciate that 🙂
    Your bakarwadi looks perfect!
    Nisha recently posted…French Bread Recipe | BaguetteMy Profile

  5. Priya says:

    These look super Nidhi!
    Priya recently posted…Lunchbox/ Dabba RecipesMy Profile

  6. Pingback: Diwali special recipes | whatscookingmom.inwhatscookingmom.in

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