How to make Karela Bhakarwadi

Sanjeev Kapoor

This recipe is by 'Nikita-Gandhi-'

Main Ingredients : For karela stuffing, Bitter gourd (karela) (करेला)

Cuisine : Indian

Course : Snacks and Starters

Karela Bhakarwadi

Karela Bhakarwadi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Karela Bhakarwadi Recipe

  • For karela stuffing

  • Bitter gourd (karela) peeled and chopped 1 small

  • Oil 2 tablespoons

  • Garlic cloves chopped 2-3

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 4 tablespoons

  • Red chilli powder 2 tablespoons

  • Juice of 2 lemons

  • For bhakarwadi dough

  • Gram flour (besan) ½ cup + 2 teaspoons

  • Refined flour (maida) 1/4 cup

  • Oil 2 tablespoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Oil for deep-frying


Step 1

Heat two tablespoons oil in a non-stick pan, add garlic and sauté for one minute. Add cumin seeds and sauté for one minute.

Step 2

Add bitter gourds and cook for two to three minutes. Add salt and jaggery and cook until the jaggery melts. Let it cool.

Step 3

Transfer the mixture into a grinder jar, add red chilli powder and lemon juice and grind to a smooth paste. Set aside.

Step 4

Put half cup gram flour, refined flour, turmeric powder, salt and oil in a bowl and mix well.

Step 5

Add sufficient water and knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.

Step 6

Heat sufficient oil in a kadai.

Step 7

Roll the dough into a thin sheet. Apply a thin layer of karela chutney and roll it. Cut the roll to one inch thick pieces.

Step 8

In a small bowl make a thin slurry of gram flour and water.

Step 9

Dip bhakarwadi in the slurry and deep-fry them.

Step 10

Arrange them on a serving plate and serve.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.