BAKARWADI / बाकरवडी

Bhakarwadi is a beloved Maharashtrian snack, but it’s origins lie in Gujarat- It is a popular addition on the Farsan menu, adding crunch and a warming, spicy-sweetness to the menu. The favourite item of choice at Pune’s Chitale Bandhu is a deep fried disc of dough stuffed with a wealth of spices- it units the gentle sweetness of dried coconut and the mushy warming flavours of poppy seeds and sesame seeds with a tang of tamarind chutney or amchur powder and potency of chilli. Bhakarwadi is a deep fried pinwheels that is usually served along teat time. Make a batch of these this festive season and it will come handy for those surprise guests. Serve Bhakarwadi over tae time with Masala Chai or a cup of coffee and enjoy the treat.

📌📌Watch the full video recipe here 📌📌

PART 1-

PART 2-

INGREDIENTS:

FOR Dough:

1 Cup All Purpose Flour [see notes]

2 tablespoon Cornflour

1 Pinch Baking Powder

¼ teaspoon Salt

2 tablespoon Oil

Water as needed

FOR Stuffing:

½ Cup Fine Sev

2 tablespoon grated Dry Coconut

2 teaspoon Khuskhus / Poppy Seeds

2 teaspoon Sesame Seeds/ Til

1 teaspoon Fennel Seeds Powder/ Saunf Powder

1 teaspoon Red Chilli Powder

2 teaspoon Coriander Powder

¼ teaspoon Garam Masala Powder

2 teaspoon Green Paste [ginger/ garlic and green chillies]

2 tablespoon chopped Coriander

Salt to taste

2 tablespoon Tamarind Chutney [see notes]

Other Ingredients:

Oil for deep frying

 METHOD:

For Making Dough:

STEP 1 – Combine flour, cornflour, baking powder, salt and strain in with a strainer.

STEP 2 – Add oil and mix well.

STEP 3 – Now add water in small batches and mix well.

STEP 4 – Make a little firm dough with it. Keep the dough covered for 15 minutes until you make stuffing.

For Making Stuffing:

STEP 1 – In a mixing bowl, combine all the dry ingredients for stuffing.
STEP 2 – Add green paste, chopped coriander and mix well.

STEP 3 – Finely add tamarind chutney by teaspoon until it brings the mixture together. Don’t make the mixture too moist. Keep aside.

How to Proceed:

STEP 1 – Again knead the dough for 1 -2 minutes. Divide the dough into 2 equal parts.

STEP 2 – Divide the stuffing into 2 portions as well.

STEP 3 – Now roll out the dough portion into a thin round disc of diameter 8-9 inch.

STEP 4 – Apply some water on it evenly. Don’t use too much water otherwise it may damage while rolling with stuffing.

STEP 5 – Spread one portion stuffing on the disc evenly and press it lightly with your fingers/ palm to form a thin stuffing layer.

STEP 6 – Apply water on the edges of the disc.

STEP 7 – Now fold ½ inch of the sides [left and right] over the stuffing. Press it lightly.

STEP 8 – Start rolling the disc as shown in the picture below.

STEP 9 – Roll the logs tightly.

Cover with a moist cloth and keep into refrigerator for 15-20 minutes.

STEP 10 – After 20 minutes, remove from refrigerator and cut the prepared log about 1 inch pieces as shown in the picture below.

STEP 11 – Now gently and carefully press each piece in between your palms.

[see notes] Place them on a plate.

STEP 12 – Heat sufficient Oil in a wide kadai on high flame.

STEP 13 – Once the oil is hot enough, slow down the flame to low.

STEP 14 – Drop 4-5 pieces at one time in oil and deep fry over low- medium flame till crispy and golden brown.

Flip when done from one side and cook from the other side. It could take 6-8 minutes to fry for each batch.

STEP 15 – Remove them and drain on kitchen towel/ tissue paper to remove excess oil from it.

STEP 16 – Cool them completely and store in an air tight container. It will stay good for upto 15-20 days.

NOTES: *I have taken ½ Cup All Purpose Flour + ½ Cup Whole Wheat Flour for making the dough.

             *I have used homemade sweet and sour street style chutney of which recipe I have shared on my blog earlier.     

            *After cutting the pieces, we have to press the bhakarwadi gently in between palms which helps to hold the stuffing and prevents it to come out while deep frying.

              *Do not add excess baking soda, otherwise there are chances to scatter the bhakarwadi while frying.

             *Do not make the outer cover very thick or very thin. If it is too thick the vadis will not be crispy. If it is too thin they may break while frying.

              *It is very very important to roll the dough very tightly after filling the stuffing mixture.