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Bhakarwadi


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Bhakarwadi

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 64 cookbooks   This recipe has been viewed 192980 times

Bhakarwadi is a traditional spicy maharastrian snack recipe which requires effort but can be stored for weeks and enjoyed with evening tea. The flour based round discs are stuffed with roasted poppy seeds, steamed and then finally deep fried to a crispy finish.

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Bhakarwadi recipe - How to make Bhakarwadi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients

For The Dough
2/3 cup besan (bengal gram flour)
1 1/2 cups plain flour (maida)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste

To Be Mixed Together For The Stuffing
1/2 tbsp cumin seeds (jeera) powder
1/2 tbsp coriander (dhania) powder
100 gms roasted poppy seeds (khus-khus)
200 gms grated coconut
3 green chillies
2 tsp chopped ginger (adrak)
1/4 cup chopped coriander (dhania)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
 oil for deep frying
Method
    Method
  1. Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
  2. Knead into a stiff dough along with 2 tsp oil and using little water. Keep aside.
  3. Divide the stuffing into equal portions and keep aside.
  4. Divide the dough into equal portions as the stuffing and roll out each portion into a small circle for 2" diameter.
  5. Place a portion if the stuffing and roll out like a cylinder.
  6. Make more such vadis using all the stuffing and dough.
  7. Arrange all the flutes in a plate and steam for 20 minutes.
  8. Cool and cut them into 2 cm round discs.
  9. Heat the oil in a kadhai and deep fry these vadis till they turn golden brown and crisp.
  10. Serve hot or store in an air-tight container.



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This recipe was contributed by mdaga on 22 Aug 2018


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Reviews

Bhakarwadi
5
 on 21 Aug 18 09:12 PM


I was searching for authentic maharashtrian recipe for bhakerwadi and reached your site. Recipe is good though its a bit different . As before stuffing, tamarind water is applied, hence its got a tangy taste. Also it is mentioned by author that recipe is maharashtrian, which is right. but its listed under gujrati snacks. Please make the correction. Thankyou
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Tarla Dalal    Hi Swapna, This is a member contributed recipe. Happy to know you like the recipe. Thanks for mentioning about the section. We will make the required changes. Do try more and more recipes and share with us your feedback. Happy Cooking!
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22 Aug 18 10:13 AM
Bhakarwadi
5
Foodie #522195
 on 06 May 12 06:28 PM


this is a favorite of our family
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