bhakarwadi recipe | how to make maharashtrian bhakarwadi snack (2024)

bhakarwadi recipe | how to make maharashtrian bhakarwadi snack with detailed photo and video recipe. an ultra-popular deep fried snack recipe made with plain flour and dry spices. the recipe mainly hails from the famous marathi and gujarati cuisine and is typically made during the festival celebrations. it is typically served as a savoury snack with other popular sweets, but can be served as it is as an evening snack with a cup of tea.

bhakarwadi recipe | how to make maharashtrian bhakarwadi snack with step by step photo and video recipe. snack recipes are very common across india and are made for different purpose with myriad ingredients. each region and state across india has its own set of snack recipes bouquet and is popular all over india. once such a hugely popular snack recipe is the bhakarwadi recipe from the maharashtrian cuisine.

i had posted this recipe long back in my website, and i did receive good feedback from my readers. yet there were quite a few suggestions from my readers especially regarding the spices used in it. as a matter of fact, i had only used aamchur in my previous post for sourness and not used tamarind chutney. whereas in this recipe i have used tamarind sauce mixed with the spices which make deadly combination of spicy, sour and sweetness. in addition, i have also added sugar and dry mango powder in the spice mix which should balance out the taste and flavour. yet there is a lot of scope for experiment with the addition of chilli powder, sugar, aamchoor as per the taste preference.

anyways some easy and important tips, suggestions and variations for a perfect maharashtrian bhakarwadi recipe. firstly, i have used plain flour or maida flour to make the dough as per the traditional recipe. yet it can be changed and wheat flour can be used to make it more healthy and appetite. secondly, while deep frying these, you have to take extra precaution with the temperature and flame intensity. oil should be sufficiently hot enough, yet it has to be cooked in low flame. otherwise the roll may open and spill the spice stuffing. lastly, store these in an airtight container for longer shelf life.

finally i request you to check my other detailed indian snacks recipes collection with this post of bhakarwadi recipe. it mainly includes recipes like pinwheel samosa, bhakarwadi, mathri, papdi, dudhi na muthiya, khichu, samosa, sabudana vada, idli upma, bread cheese balls. further to these i would like to include my other recipes collection like,

• breakfast recipes collection
• rice recipes collection
• street food recipes collection

bhakarwadi video recipe:

recipe card for how to make maharashtrian bhakarwadi snack recipe:

how to make bhakarwadi with step by step photo:

dough preparation:

1. firstly, in a large bowl take 1 cup maida and 2 tbsp besan.
   
2. add ¼ tsp turmeric, pinch hing and ½ tsp salt. mix well.
   
3. now pour2 tbsp hot oil and mix well.
   
4. crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
   
5. addwater as required and knead to a smooth and tight dough.
   
6. grease the dough with a tsp of oil. cover and rest for 20 minutes.
   

masala stuffing preparation:

1. firstly, in a small blender take¼ cup dry coconut. you can also use desiccated coconut.
   
2. add 1 tsp cumin, 1 tsp coriander seeds, 1 tsp fennel, 2 tsp sesame and 1 tsp poppy seeds.
   
3. further add ¼ tsp turmeric, 1 tsp chilli powder, pinch hing, ½ tsp aamchur, 2 tsp sugar and ½ tsp salt.
   
4. blend to slightly coarse powder without adding any water. keep aside.
   

preparing bhakarwadi:

1. firstly, knead the dough slightly and pinch a large ball of dough. flatten them as you do with chapati ball.
   
2. now grease the rolling base and rolling pin with oil.
   
3. roll them into round / square shape making slightly thick than chapati.
   
4. further spread a tsp of tamarind chutney leaving the sides. it helps to hold masala intact and also gives sweet and sour flavour.
   
5. spread the prepared masala stuffing leaving the sides.
   
6. now grease water on sides to seal the ends while rolling.
   
7. slowly roll the dough very tightly, making sure there are no gaps. else while deep frying, bhakarwadi will fall apart.
   
8. further, cut the roll to 2 cm long or as desired.
   
9. press and flatten slightly. this helps layers and masala to be intact.
   
10. heat the oil on medium heat, and deep fry the rolls on low flame.
    
11. stir occasionally till they turn golden brown and crisp.
    
12. drain the bhakarwadi on kitchen towel to remove excess oil.
    
13. finally, serve bhakarwadi with masala tea or store in an airtight container once cooled completely for a month.
    

notes:

• firstly, maida can be replaced with wheat flour for a healthy alternative.
• also, do not roast spices as we will be deep-frying and double roasting spices may give burnt flavour.
• additionally, fry on low flame to get a crispy and crunchy bite.
• finally, bhakarwadi recipe tastes great when the sweet, spicy and tangy flavour is balanced.