Last Updated : Jan 09,2021
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What is bhakarwadi?
Bhakarwadi is a an Indian snack also called farsan. It is a little spicy because of the use of Indian spices. Brown in colour crispy fried roll with a spicy filling. it is a spiral of light brown and dark brown colour.
It is a traditional Maharashtrian snack and spicy. Can be stored in jars and had with tea as a teatime snack. It requires lot of effort to make, so generally is bought from stores.
How to select bhakarwadi
Check the expiry date before purchasing it. make sure there is no oil that has oozed out bhakarwadi on the packing material as that tends to give out an off flavour of oil. check by holding it in your hand, you should feel the crispness of the bhakarwadi. It should also not be crumbly or broken into pieces.
Culinary uses of bhakarwadi in Indian cooking
Indian snacks using bhakarwadi
quick bhakarwadi chaat | mini bhakarwadi chaat| Maharashtrian style bhakarwadi chaat | bhakarwadi bhel | with amazing 13 images
bhakarwadi the all-time favourite Maharashtrian dry snack, can be enjoyed as it is with tea. But, it gets even more exciting when served as a quick bhakarwadi chaat, where it is tossed together with crisp, juicy veggies, spice powders and sev.
Indeed, the spicy taste and crunchy texture of the mini bhakarwadi chaat are just perfect to make a chaat with! Don’t forget the lemon juice and coriander, because they give a super-duper perk-up to the quick bhakarwadi. It is super easy and quick to make and is hassel-free to make.
bhakarwadi chaat is super easy and quick to make. You can also involve your kids into assembling the chaat. All you need to do to get this chaat quickly made is have mini bhakarwadi in hand.
Also, you can make this when you have parties at home or sudden guests walking in. Make sure to relish Bhakarwadi Chaat in few minutes of assembling it together as it tends to get soggy with time.
It is a snack had at tea time.
Can be used to make bhakadwadi chaat.
How to store bhakarwadi
Store it in an air-tight container at room temperature.
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