How to make 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.
Main Ingredients : Refined Flour, Gram Flour
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Bhakarwadi checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Dabeli Carrot and Beetroot Cheela Masala Vadai Palak Murgh Kabab
Bhakarwadi Recipe Card
Bhakarwadi is a delicious sweet and spicy crispy Maharashtrian snack. These refined and gram flour dough spirals are filled with a sweet-spicy mixture of coconut, poppy seeds and sesame seeds and then deep fried till crisp. Making them is a little time consuming but you can store them in an airtight container for a couple of days.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Bhakarwadi Recipe
Refined Flour 1 cup
Gram Flour 3/4 cup
Salt to taste
Turmeric powder 3/4 teaspoon
Red chilli powder 3 tablespoons
Oil 1 tablespoon + to deep fry
Poppy seeds (khuskhus/posto) 1/4 cup
Sesame seeds (til) 1/4 cup
Dry coconut (khopra) grated 1/2 cup
Ginger chopped 1 tablespoon
Green chillies chopped 3
Coriander powder 1/2 tablespoon
Cumin powder 1/2 tablespoon
Asafoetida 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 3
Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
Step 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.
Step 5
Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.
Step 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.
Step 7
Drain onto an absorbent paper. Serve hot or at room temperature.
Nutrition Info
Calories : 1620 Kcal
Carbohydrates : 159.7 gm
Protein : 44.2 gm
Fat : 89.3 gm
Other : 0
Best Cooked In
Wonderchef Granite Frying Pan 20cm
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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.
