Veg Bhakarwadi

"Savor the irresistible delight of bhakarwadis, filled with a medley of fresh vegetables, each bite bursting with flavor and crispy satisfaction—a savory treat that promises to tantalize your taste buds!" This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Bhakarwadi

Veg Bhakarwadi

Main Ingredients Refined flour (maida), Semolina (suji / rawa)
Cuisine Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg


  • 1 cup refined flour (maida)
  • 1 tablespoon semolina (suji / rawa)
  • ¼ teaspoon black pepper powder
  • Salt to taste
  • 2 tablespoons oil + for deep frying
  • 100 grams French beans, chopped roughly and boiled 
  • 100 grams green peas, boiled
  • ½ cup scraped coconut
  • 2-3 medium potatoes, boiled, peeled and mashed
  • 1 teaspoon ginger-green chilli paste
  • 1 teaspoon garam masala powder
  • ½ cup chopped fresh coriander leaves


  1. Take refined flour in a mixing bowl, add semolina, pepper powder, salt and sufficient water to semi stiff dough.  Add 2 tbsps oil and knead again. Cover with a damp cloth and set aside for 15 minutes.
  2. For the stuffing, put French beans, green peas, fresh coconut, potatoes, salt, ginger-green chilli paste, garam masala powder, coriander leaves in another bowl, mix well and mash everything together.
  3. Divide the dough into two equal portions and roll out each portion into thin chapattis.
  4. Spread the vegetable mixture evenly on each chapatti.  Roll them tightly into cylinders and seal the two opposite ends. Keep the rolls in the refrigerator for some time.
  5. Heat sufficient oil in a kadai. Cut the cylinders into half inch pieces.   
  6. Gently slide the bhakarwadi into hot oil and deep-fry, on medium heat, till golden and crisp. Drain on absorbent paper
  7. Arrange them on a serving platter and serve hot with green chutney.