Sanjeev Kapoor

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Bhakarwadi  Recipe

Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 51-60 minutes

Servings : 4


Main Ingredients

Refined flour (maida), Gram flour (besan)





Level Of Cooking



  • Refined flour (maida)
    1 cup
  • Gram flour (besan)
    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
  • Coriander powder
    1/2 tablespoon
  • Cumin powder
    1/2 tablespoon
  • Asafoetida
    1/4 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons


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.

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