Authentic Maharashtrian Bhakarwadi Recipe

Ingredients

  • 1 cup all-purpose flour (Maida)
  • 1/4 cup gram flour (Besan)
  • 2 tablespoons semolina (Sooji/Rawa)
  • 1/2 teaspoon asafoetida (Hing)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder (Haldi)
  • 2 tablespoons vegetable oil
  • Salt to taste
  • 1/2 cup water (for dough)
  • 1/4 cup poppy seeds (Khus khus)
  • 1/4 cup desiccated coconut
  • 1 tablespoon fennel seeds (Saunf)
  • 1 tablespoon sesame seeds (Til)
  • 1 teaspoon cumin seeds (Jeera)
  • 2 tablespoons coriander seeds (Dhania)
  • 1 tablespoon sugar
  • 1 teaspoon tamarind pulp (Imli)
  • Oil for deep frying

Steps and instructions

  1. In a bowl, mix together all-purpose flour, gram flour, semolina, 1/4 teaspoon asafoetida, 1/2 teaspoon red chili powder, turmeric powder, vegetable oil, and salt to make a stiff dough using water. Set the dough aside to rest for 30 minutes.
  2. In a pan, slightly roast poppy seeds, desiccated coconut, fennel seeds, sesame seeds, cumin seeds, and coriander seeds. Grind them to a coarse powder in a blender.
  3. Add sugar, remaining asafoetida, remaining red chili powder, tamarind pulp, and a pinch of salt to the ground mixture and mix well to prepare the filling.
  4. Divide the rested dough into equal portions, roll each portion into a thin disc, and spread the prepared filling over it.
  5. Start rolling the disc into a tight cylindrical shape and seal the edges with a little water.
  6. Cut the rolled dough into small pieces of about 1/2 inch each, press each piece slightly to seal the edges, and set them aside to dry for a few minutes.
  7. Heat oil in a deep frying pan and deep fry the cut pieces on medium heat until they turn golden brown. Drain them on paper towels to remove excess oil.
  8. Your Bhakarwadi is ready to serve. Enjoy it as a snack with a cup of tea or coffee.

Tools for making

  • Mixing Bowl - A bowl to mix the dough and prepare the filling
  • Rolling Pin - Used to roll the dough into thin discs
  • Pan - Used to roast the spices for the filling
  • Blender - Used to grind the roasted spices into a coarse powder
  • Knife - Used to cut the rolled dough into small pieces
  • Deep Frying Pan - Used to deep fry the Bhakarwadi
  • Paper Towels - Used to drain excess oil from the fried Bhakarwadi

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Replace gram flour with chickpea flour or any other gluten-free flour for a gluten-free option.
  • Add finely chopped nuts like almonds, cashews, or pistachios to the filling for added crunch and flavor.
  • Include dried fruits like raisins or chopped dates in the filling to enhance the sweetness.
  • For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the filling.
  • Experiment with different spices like garam masala, chat masala, or dried mango powder (amchur) to customize the flavor.
  • Replace tamarind pulp with lemon juice or vinegar for a tangy twist.
  • For a vegan option, use a plant-based oil instead of vegetable oil and skip the asafoetida (hing) or use a gluten-free version.
  • Instead of deep frying, try baking the Bhakarwadi in a preheated oven at 350°F (180°C) for a healthier alternative.

Recipe overview

Bhakarwadi is a traditional Maharashtrian snack that is a delightful mix of sweet, spicy, and tangy flavors. This crispy fried snack is made of a rolled dough filled with a spicy and tangy mixture, deep-fried to golden perfection. The dough is made from a blend of all-purpose flour, gram flour, and semolina, while the filling is a robust mix of spices, desiccated coconut, tamarind pulp, and sugar. Bhakarwadi might seem complicated due to its multiple components, but this step-by-step recipe will guide you through the process with ease. Enjoy this crunchy snack with a warm cup of tea or coffee, and discover its burst of flavors at every bite.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and taste of the Bhakarwadi may be slightly different.
  2. Can I skip any of the spices in the filling? You can adjust the spices according to your taste preferences, but keep in mind that they contribute to the overall flavor of the Bhakarwadi.
  3. Can I bake the Bhakarwadi instead of deep frying? Traditionally, Bhakarwadi is deep fried for its authentic taste and texture. Baking may alter the taste and texture, but you can certainly give it a try as a healthier alternative.
  4. How long can I store Bhakarwadi? If stored in an airtight container, Bhakarwadi can stay fresh for up to 2-3 weeks. Make sure to let them cool completely before storing.
  5. Can I make Bhakarwadi in advance? Yes, you can make Bhakarwadi in advance and store them for later consumption. It is a great snack option for parties and gatherings.
  6. Can I double the recipe? Yes, you can easily double or halve the recipe depending on your requirements. Just ensure to adjust the ingredients accordingly.

Serving dishes and utensils

  • Mixing Bowl - A bowl to combine the ingredients and knead the dough.
  • Pan - A pan to roast the spices for the filling.
  • Blender - A blender to grind the roasted spices into a coarse powder.
  • Rolling Pin - A rolling pin to roll the dough into thin discs.
  • Frying Pan - A deep frying pan to fry the Bhakarwadi.
  • Paper Towels - Paper towels to drain excess oil from the fried Bhakarwadi.

Origin stories

Bhakarwadi, a spicy, tangy, and sweet snack, has its roots embedded in the heart of Western India, Maharashtra. It's a testament to the rich culinary heritage of the Marathi community. However, the Gaikwad family, who had a small sweets and snacks shop in Pune called Kondaji Chivda, played a pivotal role in popularizing Bhakarwadi in the 19th century. The family's unique blend of spices and the spiral design of the snack were an instant hit among people. Today, Bhakarwadi is not just a beloved Maharashtrian snack, but it has also found its way into the hearts and homes of snack lovers across India. It's a beautiful blend of flavours, and each bite speaks volumes about the gastronomic love affair that India has with its diverse regional cuisines.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.