Bhakarwadi

Crispy fried dough spirals stuffed with a sweet spicy mixture of coconut, poppy and sesame seeds. This recipe has featured on the show Khanakhazana.

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Bhakarwadi

Main Ingredients Refined Flour, Gram Flour
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Veg

Ingredients list for Bhakarwadi

  • 1 cup Refined Flour
  • 3/4 cup Gram Flour
  • to taste Salt
  • 3/4 teaspoon Turmeric powder
  • 3 tablespoons Red chilli powder
  • 1 tablespoon + to deep fry Oil
  • 1/4 cup Poppy seeds (khuskhus/posto)
  • 1/4 cup Sesame seeds (til)
  • 1/2 cup Dry coconut (khopra) grated
  • 1 tablespoon Ginger chopped
  • 3 Green chillies chopped
  • 1/2 tablespoon Coriander powder
  • 1/2 tablespoon Cumin powder
  • 1/4 teaspoon Asafoetida
  • 2 tablespoons Fresh coriander leaves chopped

Method

  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.
  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.
  3. Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
  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.
  5. Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.
  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.
  7. Drain onto an absorbent paper. Serve hot or at room temperature.

Nutrition Info

Calories 1620
Carbohydrates 159.7
Protein 44.2
Fat 89.3