Bhakarwadi is a popular Gujarati or maharashtrian snack made with flour and dry spices. it is bhakarwadi is an easy recipe. I share the perfect ingredient ratio and a few no-fail tips to help you to make bhakarwadi on the first attempt. It also has a very long shelf life and can be stored in an airtight container for months. It is served as an evening savory snack with a cup of tea.
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Recipe Video
bhakarwadi recipe | how to make bhakarwadi | Gujarati bhakarwadi
Ingredients
For dough
- 1 cup all purpose flour - maida
- ¼ cup gram flour - besan
- Salt to taste
- ¼ tsp turmeric powder
- 4 tsp oil
- 3 tbsp tamarind jaggery paste
- Oil for deep frying
For masala
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp white sesame seeds
- 1 tsp cumin seeds
- 1 inch cinnamon
- 3 cloves
- 1 tsp oil
- ¼ cup gram flour - besan
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp dry mango powder
- 3 tsp sugar
Instructions
For preparing dough
- In a mixing bowl, add maida, besan, salt, turmeric powder and oil. Mix well.
- crumble and mix well making sure the flour is moist and holds shape when pressed between fists. add water as required and knead to a smooth and tight dough.
- cover and rest for 20 minutes.
For masala
- Roast coriander seeds, fennel seeds, white sesame seeds, cumin seeds, cinnamon, and cloves on medium-low flame till it slightly changes color. Add it into the mixture jar.
- Then in the same pan, add oil and gram flour and roast till it changes color. Also, add it to the mixture jar.
- Now add red chili powder, turmeric powder, salt, amchur powder and sugar in the grinding jar.
- Grind all ingredients into a coarse powder.
For bhakarwadi
- grease the rolling base and rolling pin with oil. knead the dough slightly and cut it into equal pieces
- roll them into a round shape making them slightly thick than chapati.
- Spread a tsp of tamarind chutney leaving the sides and spread the prepared masala stuffing leaving the sides.
- Grease water on the sides to seal the ends while rolling. slowly roll the dough very tightly, making sure there are no gaps. Else while deep frying, bhakarwadi will fall apart.
- Then cut it into equal pieces. Press and flatten it with your thumb. This helps layers and masala to be intact.
- heat the oil on medium heat, and deep fry the rolls on low flame. Fry till they turn golden brown and crisp.
- Drain the bhakarwadi on a wire rake to remove excess oil.
- store in an airtight container once cooled completely for a month or enjoy with a cup of tea.
Notes
- rub the oil with your fingers until it is well incorporated with the flour.
- If flour forms a shape between your palm means oil is enough and well incorporated.
- dry roast masala on flame, increase its flavor and self life.
- jaggery tamarind pulp gives a tangy flavor and helps to stick masala to the base.
- with the help of two hands, make a tight roll of bhakarwadi.
- fry bhakarwadi on medium-low heat.
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