How to make Bhakarwadi -
This popular Maharashtrian snack is a little tedious to make but the result is definitely worth effort
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 checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Vegetable Bombs Chicken and Spring Onion Canape Dahiwala Cake Hot Garlic Paneer
Bhakarwadi Recipe Card
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 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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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.
