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How to make Bhakarwadi - Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined Flour, Gram Flour

Cuisine : Maharashtrian

Course : Snacks and Starters

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Bhakarwadi checkout Vegetable Momos, Eggless Sponge Cake, Croquettas, Kathi Roll . You can also find more Snacks and Starters recipes like Coconut Crusted Fish, Dal Pooda With Paneer Stuffing, Sichuan Noodle Parcels, Cheesy Aloo Wrap.

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Bhakarwadi Recipe Card

Bhakarwadi
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Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Bhakarwadi Recipe

  • Refined Flour 1 cup

  • Gram Flour 3/4 cup

  • Salt to taste

  • Turmeric powder 3/4 teaspoon

  • Red chilli powder 3 tablespoons

  • Oil 1 tablespoon + to deep fry

  • Poppy seeds (khuskhus/posto) 1/4 cup

  • Sesame seeds (til) 1/4 cup

  • Dry coconut (khopra) grated 1/2 cup

  • Ginger chopped 1 tablespoon

  • Green chillies chopped 3

  • Coriander powder 1/2 tablespoon

  • Cumin powder 1/2 tablespoon

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.

Step 2

Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder.

Step 3

Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.

Step 4

Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.

Step 5

Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.

Step 6

They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.

Step 7

Drain onto an absorbent paper. Serve hot or cold.

Also try out these recipes from Maharashtrian Cuisine like Mackerel Masala, Garlicky Mushroom Pakoras, Meetho Lolo, Ukdiche Modak.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.