You are here: Home> Cuisine > Indian Veg Recipes > Gujarati > Gujarati Farsans > Potato Bhakarwadi
Potato Bhakarwadi | Maharashtrian Bhakarwadi | Aloo Bhakarwadi |
Tarla Dalal
13 May, 2025
Table of Content
Potato Bhakarwadi | Maharashtrian Bhakarwadi | Aloo Bhakarwadi |
Potato Bhakarwadi, also affectionately known as Maharashtrian Bhakarwadi, presents a delightful twist on the classic savory snack, incorporating the comforting familiarity of potatoes into its intricate layers. This recipe begins with the creation of a semi-stiff dough using plain flour, a touch of ghee for added flakiness, and a pinch of salt. The dough, kneaded to a smooth consistency with just enough water, is then set aside to rest, allowing the gluten to develop and ensuring a pliable base for the subsequent rolling and layering process. This foundational dough will encase the flavorful fillings, ultimately transforming into the crispy, spiral delights that define bhakarwadi.
The heart of this Potato Bhakarwadi lies in its two distinct yet complementary fillings. The first is a simple yet satisfying potato mixture, crafted from boiled, peeled, and thoroughly mashed potatoes. A touch of cornflour is incorporated to provide a subtle binding and absorb any excess moisture, ensuring the potato layer spreads evenly and adheres well to the dough. A hint of salt seasons this creamy base, preparing it to receive the more vibrant coconut mixture that follows.
The second filling introduces a burst of textures and flavors, characteristic of traditional bhakarwadi. Grated coconut forms the bulk of this mixture, lending a slightly sweet and nutty undertone. Garam masala adds a warm and aromatic spice blend, while finely chopped coriander and green chilies contribute freshness and a lively kick of heat. Sesame seeds provide a subtle crunch and a nutty aroma, enhancing the overall sensory experience. Finally, a touch of salt balances the diverse flavors, creating a harmonious and zesty filling.
The assembly of the Potato Bhakarwadi is a meticulous process that results in its signature spiral appearance. The rested dough is divided into four equal portions, and each portion is rolled out into a thin, six-inch diameter circle using a dusting of plain flour to prevent sticking. One portion of the mashed potato mixture is then carefully spread evenly over the rolled dough, creating a smooth and consistent layer. Following this, one portion of the flavorful coconut mixture is generously sprinkled over the potato layer, ensuring an even distribution of its aromatic spices and textures.
With both fillings in place, the layered dough is tightly rolled up, much like a Swiss roll, and the edges are sealed with a touch of water to prevent the filling from escaping during frying. This rolling process creates the characteristic spiral pattern that becomes visible when the roll is sliced. This procedure is repeated for the remaining portions of dough and fillings, resulting in four tightly wound rolls ready for their transformation in the hot oil.
Finally, the rolled and filled dough logs are carefully deep-fried in hot oil until they achieve a beautiful golden-brown hue on all sides. This frying process not only cooks the dough and the fillings but also renders the outer layers wonderfully crispy, creating a delightful contrast with the softer interior. Once perfectly golden, the bhakarwadi rolls are drained on absorbent paper to remove any excess oil. After cooling slightly, each roll is expertly sliced into twelve equal pieces, revealing the appealing spiral of potato and coconut filling encased in the flaky dough.
Served immediately, these Potato Bhakarwadi offer a unique and flavorful twist on a beloved Maharashtrian snack, perfect for enjoying with a cup of tea or as a savory treat any time of day.
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
48 bhakarwadis.
Ingredients
For The Dough
3/4 cup plain flour (maida)
1 tbsp ghee
salt to taste
To Be Mixed Into A Potato Mixture
1 cup boiled , peeled and mashed potatoes
1/2 tbsp cornflour
salt to taste
To Be Mixed Into A Coconut Mixture
1/2 cup grated coconut
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tbsp sesame seeds (til)
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
Method
For Potato Bhakarwadi
For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Keep aside.
How to proceed
- Divide the dough, potato mixture and coconut mixture into 4 equal portions.
- Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.
- Place one portion of the potato mixture over the rolled circle and spread the potato mixture evenly all over it gently with help of a rolling pin.
- Sprinkle 1 portion of the coconut mixture evenly over it and roll it up tightly.
- Seal the edges with a little water.
- Repeat steps 2 to 5 to make 3 more rolls.
- Heat the oil in a deep non-stick kadhai and deep-fry 2 rolls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Cool slightly and cut each roll into 12 equal slices.
- Serve Potato Bhakarwadi immediately.
Potato Bhakarwadi | Maharashtrian Bhakarwadi | Aloo Bhakarwadi | Video by Tarla Dalal
Potato Bhakarwadi recipe with step by step photos
-
-
like Potato Bhakarwadi | Maharashtrian Bhakarwadi | Aloo Bhakarwadi | then see our collection of Maharashtrian snacks and some recipes we love.
- vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav |
- sabudana khichdi | maharashtrian sabudana khichdi | sago khichdi |
-
-
-
what is Potato Bhakarwadi made of ? See below image of list of ingredients for Potato Bhakarwadi.
-
-
-
In a deep bowl put 3/4 cup plain flour (maida). The use of plain flour (maida or all-purpose flour) is critical in Potato Bhakarwadi dough because of its ability to develop gluten when mixed with water and kneaded. Unlike other flours, its moderate protein content facilitates this gluten formation, which is essential for a dough that is both pliable and elastic. These qualities are crucial for rolling the dough out to a thin consistency without causing tears, a necessary step in the bhakarwadi preparation.
-
Add 1 tbsp ghee. ghee contributes to the flakiness of the bhakarwadi. As the dough is rolled out and layered (albeit simply in this preparation), the presence of small pockets of ghee within the dough prevents the layers from fully binding together. During deep-frying, the moisture within these pockets turns to steam, causing the layers to separate slightly, creating that characteristic flaky texture that makes bhakarwadi so enjoyable. ghee adds a distinct and rich flavor to the dough.
-
Add salt to taste.
-
Add enough water to make a semi-stiff dough.
-
Knead into a semi-stiff dough. Keep aside.
-
Add 1/2 tbsp cornflour. Boiled and mashed potatoes, while naturally starchy, can sometimes release excess moisture, making the mixture too soft or sticky. This can be problematic when trying to spread it evenly as a thin layer over the dough and then roll it tightly. Cornflour, being a highly effective thickening agent, absorbs this excess moisture. By doing so, it helps to create a firmer, more manageable potato mixture.
-
-
-
In a bowl put 1 cup boiled , peeled and mashed potatoes. The mashed potato filling provides a soft and smooth interior that contrasts beautifully with the crispy and flaky outer dough made from plain flour. This difference in texture is a defining characteristic of Potato Bhakarwadi.
-
Add salt to taste.
-
Mix well. Keep aside.
-
-
-
In a bowl put 1/2 cup grated coconut. Grated coconut, especially when lightly toasted or dry-roasted, releases a distinct nutty and slightly sweet aroma.Coconut adds a pleasant chewiness and a slightly coarse texture to the otherwise smooth, mashed potato.
-
Add 1/2 tsp garam masala.
-
Add 2 tbsp chopped coriander (dhania).
-
Add 2 tsp finely chopped green chillies.
-
Add 1/2 tbsp sesame seeds (til).
-
Add salt to taste.
-
Mix well. Keep aside.
-
-
-
Divide the dough into 4 equal portions.
-
Divide the potato mixture into 4 equal portions.
-
Divide the coconut mixture into 4 equal portions.
-
Roll a portion of the dough into 150 mm. (6”) diameter circle, using a little plain flour for rolling.
-
Place one portion of the potato mixture over the rolled circle and spread the potato mixture evenly all over it gently with help of a rolling pin.
-
Spread 1 portion of the coconut mixture evenly over it and roll it up tightly.
-
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per bhakarwadi
| Energy | 35 cal |
| Protein | 0.3 g |
| Carbohydrates | 2 g |
| Fiber | 0.2 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 0.7 mg |
Click here to view Calories for Potato Bhakarwadi
The Nutrient info is complete
vinalbhalerao
March 13, 2025, midnight
Maharashtrians all time favorite bhankarwadis are now made more tasty by using potatoes in the stuffing...A new version of bhakarwadi..Normally bhakarwadis are stored in the jar but this bhakarwad is to be served immediately with a cup of tea or coffee..I really loved this bhakarwadi...
Vimal Mishra
March 13, 2025, midnight
bhakarwadi ek maharastrian snacks hai..Aaj maine try kiys aour kafi achcha bana ghar ke logo ne bhi isse pasand kiya
