Chole Bakarwadi

A delicious fusion of North and West Indian foods – the ever popular Maharashtrian snack stuffed with flavourful kabuli chana mixture makes an excellent tea time snack. This is a Sanjeev Kapoor exclusive recipe.

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Chole Bakarwadi
Main Ingredients Chickpeas (kabuli chana), Refined flour (maida)
Cuisine Maharashtrian,Fusion,Indian
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chole Bakarwadi

  • 3/4 cup Chickpeas (kabuli chana) , soaked overnight and boiled
  • 1 cup Refined flour (maida)
  • 1 tablespoon Semolina (rawa/suji)
  • 2 tablespo to deep fry Oil
  • to taste Salt
  • 1/2 teaspoon Black pepper powder
  • 1/2 cup Fresh coriander leaves , chopped
  • 2 teaspoons Ginger-green chilli paste
  • 1 teaspoon Garam masala powder


  1. Take refined flour in a mixing bowl, add semolina, 2 tbsps oil, salt, ¼ tsp black pepper powder and sufficient water and knead into semi soft dough. Cover the dough with damp cloth and set aside to rest.
  2. Take the chickpeas in another mixing bowl and mash. Add salt, remaining black pepper powder, coriander leaves, ginger-green chilli paste, and garam masala powder and mix well.
    Heat sufficient oil in a kadai.
  3. Divide dough into small equal pedas, apply a little oil on each peda and roll out into a puri. Spread a little chickpea mixture on each puri, roll them tightly into cylinders and seal the edges. Cut into roundels and press a little taking care that stuffing does not come out.
  4. Slide a few bhakarwadis at a time into hot oil, deep-fry on medium heat, till golden brown and crisp. Drain on absorbent paper and let them cool down to room temperature.
    Serve or store in an airtight container.