How to make BHAKARWADI - skk -

This popular Maharashtrian snack is a little tedious to make but the result is definitely worth effort

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour, Refined flour

Cuisine : Maharashtrian

Course : Snacks and Starters


For more recipes related to BHAKARWADI - skk checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Vegetable Khasta Roll Paneer Pakode Rava idly Chicken Crumble

BHAKARWADI - skk

BHAKARWADI - skk Recipe Card

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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. 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for BHAKARWADI - skk Recipe

  • Gram flour 3/4 cup

  • Refined flour 1 cup

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Oil 1 tablespo to deep fry

  • Stuffing

  • Dried coconut grated 1/2 cup

  • Green chillies chopped 1 teaspoon

  • Poppy seeds (khuskhus) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fennel seeds 1/2 teaspoon

  • Black peppercorns 8-10

  • White sesame seeds 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Dried mango powder 1 teaspoon

  • Dried ginger powder 1 teaspoon

  • Garlic powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

Method

Step 1

Take gram flour in a mixing bowl, add refined flour, turmeric powder, chilli powder, salt and 1 tablespoon oil and mix. Add sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.

Step 2

To make the stuffing, grind together dried coconut, green chillies, poppy seeds, cumin seeds, fennel seeds, black peppercorns, sesame seeds, turmeric powder, coriander powder, red chilli powder, asafoetida, dried mango powder, dried ginger powder, garlic powder, coriander leaves and salt to a coarse mixture. Transfer into another bowl.

Step 3

Divide dough into equal portions and roll them into balls. Roll out each ball into a thin sheet.

Step 4

Trim the sides to straighten them and give the sheet a rectangular shape, brush some oil and spread the stuffing evenly on top. Roll tightly, cut into thick slices and press lightly to make round bhakarwadi.

Step 5

Heat sufficient oil in a kadai, slide in these bhakarwadi into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and cool down to room temperature.

Step 6

Transfer them into serving bowl and serve or store in an airtight container.

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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.