Bhakarwadi Recipe: Bhakarwadi is an immensely popular deep-fried snack recipe originating from Marathi and Gujarati cuisine, typically prepared during festive celebrations. It is served as a savory snack alongside other popular sweets or enjoyed on its own with a cup of tea.
Bhakarwadi Recipe Ingredients:
For the dough:
- 1 cup all-purpose flour (maida)
- 2 tbsp gram flour (besan)
- ¼ tsp turmeric powder
- A pinch of asafoetida (hing)
- ½ tsp salt
- 2 tbsp hot oil
- Water for kneading
For the masala powder:
- ¼ cup sliced dry coconut
- 1 tsp cumin seeds (jeera)
- 1 tsp coriander seeds
- 1 tsp fennel seeds (saunf)
- 2 tsp sesame seeds (til)
- 1 tsp poppy seeds (khus khus)
- ¼ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- A pinch of asafoetida (hing)
- ½ tsp dry mango powder (aamchur)
- 2 tsp sugar
- ½ tsp salt
Other ingredients:
- 2 tsp tamarind chutney
- Water for greasing
- Oil for frying
Bhakarwadi Recipe Instructions:
Dough preparation:
- In a large bowl, combine all-purpose flour, gram flour, turmeric powder, asafoetida, and salt. Mix well.
- Add hot oil and mix until crumbly.
- Gradually add water and knead into a smooth and tight dough.
- Grease the dough with a teaspoon of oil, cover, and let it rest for 20 minutes.
Masala stuffing preparation:
- In a blender, combine dry coconut, cumin seeds, coriander seeds, fennel seeds, sesame seeds, poppy seeds, turmeric powder, Kashmiri red chili powder, asafoetida, dry mango powder, sugar, and salt.
- Blend into a slightly coarse powder. Set aside.
Preparing bhakarwadi:
- Knead the dough slightly and pinch a large ball of dough. Flatten it as you would with a chapati ball.
- Grease the rolling base and rolling pin with oil. Roll the dough into a round or square shape, slightly thicker than a chapati.
- Spread a teaspoon of tamarind chutney on the rolled dough, leaving the edges.
- Spread the prepared masala stuffing, leaving the edges.
- Grease water on the edges to seal the ends while rolling.
- Roll the dough tightly, ensuring there are no gaps.
- Cut the roll into 2 cm long pieces or as desired. Press and flatten slightly.
- Heat oil on medium heat and deep fry the rolls on low flame until golden brown and crisp.
- Drain the bhakarwadi on a kitchen towel To eliminate any excess oil.
- Serve hot with masala tea or store in an airtight container once cooled completely for up to a month.
Conclusion:
In conclusion, Bhakarwadi Recipe is a beloved snack with a crunchy texture and a burst of flavors from its spicy filling. Whether enjoyed during festive celebrations or as a tea-time snack, its popularity continues to endure. With its simple yet enticing preparation, bhakarwadi remains a favorite among snack enthusiasts, offering a delightful treat for any occasion.
FAQs about Bhakarwadi Recipe
What is bhakarwadi?
Bhakarwadi is a popular deep-fried snack originating from Marathi and Gujarati cuisine. It is made with a spiced filling rolled in dough and then deep-fried until crispy.
What are the main ingredients used in making bhakarwadi?
The main ingredients for making bhakarwadi include all-purpose flour (maida), gram flour (besan), spices such as turmeric, chili powder, and asafoetida, along with dry coconut, sesame seeds, poppy seeds, and tamarind chutney for the filling.
How is bhakarwadi prepared?
To prepare bhakarwadi, a dough is first made using flour, spices, and oil. This dough is rolled out into a thin sheet, spread with tamarind chutney and a spiced coconut filling, then rolled tightly, sliced, and deep-fried until golden brown and crispy.
Can bhakarwadi be stored?
Yes, bhakarwadi can be stored in an airtight container once cooled completely. Properly stored, it can remain fresh for up to a month
Is bhakarwadi a healthy snack option?
While bhakarwadi is delicious, it is a deep-fried snack and should be enjoyed in moderation as part of a balanced diet. It is not considered a low-calorie or low-fat snack.
