Bhakarwadi recipe with step-by-step pics. One of many widespread snack from western India is bhakarwadi. These are additionally named as bakarwadi. Principally bhakarwadi are fried and crisp pinwheels or spirals. These are addictive and have a candy, spicy and tangy style. They make for a superb tea time snack.
Broadly classifying, There are two variations of bhakarwadi – one from Pune, Maharashtra and the second from Gujarat. The bhakarwadi from Pune is widespread, particularly the bhakarwadi from Chitale Bandhu. This publish shares the Maharashtrian bhakarwadi recipe.
Within the Maharashtrian model of bakarwadi, the outer cowl is created from gram flour (besan) and all function flour (maida) or complete wheat flour (atta). The stuffing has coconut, sesame seeds, poppy seeds with some spices added in it.
A souring ingredient is added to provide a tang within the bhakarwadi. So elements like tamarind pulp, lemon juice or dry mango powder (amchur powder) are added. For the candy style, sugar is added.
Some variations of bhakarwadi additionally add sev (fried gram flour vermicelli). On this recipe I’ve skipped including sev. Although you’ll be able to add sev in order for you.
After getting many requests, I’m sharing bakarwadi recipe. Making bhakarwadi is simple however takes time. This bakarwadi recipe is just not spicy. You possibly can add extra Kashmiri purple chili powder for a spicier model. The one’s you get out there are extra spicy in style.
Bhakarwadi makes for an amazing tea time snack. You possibly can simply retailer bhakarwadi for a lot of weeks in an air-tight jar.
Step-by-Step Information
Tips on how to make bakarwadi or bhakarwadi recipe
For ease of understanding, I’ve divided this bhakarwadi recipe publish into 4 steps.
- Step 1 – making bhakarwadi dough
- Step 2 – making bhakarwadi stuffing
- Step 3 – assembling and making bhakarwadi spirals
- Step 4 – frying bhakarwadi
Lets begin with step 1 – making bhakarwadi dough
1. In a mixing bowl or giant tray or plate, take 1 cup besan (100 grams) and ¾ cup maida (90 to 95 grams). Additionally add ¼ teaspoon turmeric powder, 1 pinch asafoetida (hing) and ¾ to 1 teaspoon salt.
2. With a spoon combine every thing effectively.
3. Subsequent add 3 tablespoons oil.
4. Along with your fingertips, combine the oil with the flours, until you get a bread crumb like texture. Take a portion of the flour and press it. It ought to be capable of maintain itself and never crumble.
5. Subsequent add water in components. Quantity of water to be added relies on the standard of besan and maida, so add in components and add as required. General you’ll be able to add 4 to five tablespoons water or add as required.
6. Including water in components, start to combine and knead the dough.
7. Knead to a semi mushy dough. In case the dough turns into sticky, then add some maida. If it seems to be dry, then sprinkle some water and proceed to knead. Cowl the dough and preserve apart.
Making bhakarwadi stuffing
8. Warmth a heavy pan or kadai. Add 2 tablespoons white sesame seeds.
9. On a low to medium-low flame, stirring typically roast sesame seeds until they crackle. Don’t brown them.
10. Holding flame to a low, add ½ cup desiccated coconut (40 grams) and 1 tablespoon poppy seeds (khus khus).
11. Combine very effectively.
12. Add ½ teaspoon fennel seeds.
13. Combine once more and roast on a low flame.
14. Stirring continuous, roast until coconut is gentle golden.
15. Swap off the warmth and preserve the pan down. Add the next spice powders one after the other – 1 pinch asafoetida, 1 teaspoon Kashmiri purple chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ½ teaspoon garam masala (or ½ teaspoon goda masala). Additionally add salt as per style.
The spice powders will get cooked with the residue warmth from the pan and the coconut combination.
16. Combine very effectively and let this combination cool.
17. Then take all the roasted stuffing combination in a grinder jar. Add 1.5 to 2 tablespoons sugar. You possibly can add much less or mores sugar as per your style buds.
18. Grind to a semi fantastic powder. Don’t grind fantastic as then oil releases from coconut and sesame seeds. Use pulse choice and grind or grind in intervals of some seconds.
19. Take the bhakarwadi stuffing in a bowl. Add ½ tablespoon lemon juice. For a extra tangy style, you’ll be able to add 1 tablespoon lemon juice.
Alternatively as a substitute of lemon juice, add 1 to 2 teaspoons dry mango powder or 1 to 2 teaspoons of tamarind pulp (Observe: not tamarind paste). The sourness might be made much less or extra, by including much less or extra of the souring ingredient.
20. Combine very effectively. Test the style and if required add extra salt, sugar or spice powders or lemon juice.
Assembling and making bhakarwadi spirals
21. Take the dough and roll it right into a log. lower the log in 4 to five equal components.
22. Take one a part of the dough and roll between your palms to get a spherical form. Flatten and preserve the dough on a rolling board.
23. Sprinkle some besan earlier than you start to roll the dough.
24. Roll to a medium thick spherical or sq. or rectangle (no matter fits you ☺️). Be sure that the dough is just not rolled thinly or thickly.
25. Now brush frivolously with water all around the rolled dough.
26. With a spoon unfold masala on the dough, leaving an area of ½ to 1 inch on the edges.
27. Then frivolously press the stuffing masala with a spoon.
28. Now start to tightly roll the dough.
29. Roll to a good and neat log.
30. Be part of the sides.
31. Reduce the rolled log in equal components.
32. You’ll get the bhakarwadi spirals or pinwheels. Place them with the pinwheel floor going through you.
33. Gently press every bhakarwadi pinwheel with the heels of your palm.
34. This manner make bhakarwadi pinwheels with all the dough and stuffing combination. Hold them in a bowl. Cowl the bowl.
Frying bhakarwadi
35. Warmth oil in a kadai or pan. Hold flame to medium-low or medium. To test if the oil is scorching, slid one bhakarwadi within the oil.
If the bhakarwadi comes up steadily to the floor of oil, you’ll be able to start frying bakarwadi.
If the bhakarwadi, comes up slowly on the floor of oil, then the oil is just not scorching sufficient – so enhance the flame. If the bhakarwadi comes up too rapidly on the highest, then the oil may be very scorching – so cut back the flame.
36. Add the bhakarwadi pinwheels within the oil. Don’t over crowd the pan or kadai with bhakarwadi.
Start to fry at medium low to medium flame. Don’t fry on a excessive flame as then the middle of bhakarwadi might be barely mushy and raw.
37. When one aspect is gentle golden, flip it over with a slotted spoon and fry the second aspect of the bakarwadi.
38. Proceed to show bhakarwadi a few occasions to get even golden coloration.
39. Fry bhakarwadi until the crust turns into crisp and golden and the oil stops scorching.
40. Take away the fried bakarwadi with a slotted spoon draining additional oil within the kadai itself.
41. Place the fried bhakarwadi on kitchen paper towels to soak up additional oil. Equally fry the remaining batches of bhakarwadi.
42. Once they settle down at room temperature, then place them in an air-tight jar or field. This recipe yields about 25 to 26 bhakarwadi. Serve them as a tea time snack.
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Bhakarwadi
Bhakarwadi is without doubt one of the widespread snack from western India. Bhakarwadi are fried and crisp pinwheels or spirals. They’re addictive and have a candy, spicy and tangy style.
Prep Time 25 minutes
Cook dinner Time 30 minutes
Whole Time 55 minutes
Stop your display screen from going darkish whereas making the recipe
making bhakarwadi dough
In a mixing bowl or giant tray or plate, take gram flour (besan), all function flour (maida), turmeric powder, asafoetida (hing) and salt.
With a spoon combine every thing effectively.
Subsequent add 3 tablespoons oil. together with your fingertips, combine the oil with the flours, until you get a bread crumb like texture.
Take a portion of the flour and press it. It ought to be capable of maintain itself and never crumble.
Subsequent add water in components. Quantity of water to be added relies on the standard of besan and maida, so add in components and add as required. General you’ll be able to add 4 to five tablespoons water or add as required.
Including water in components, start to combine and knead the dough.
Knead to a semi mushy dough. In case the dough turns into sticky, then add some maida. If it seems to be dry, then sprinkle some water and proceed to knead. Cowl the dough and preserve apart.
making bhakarwadi stuffing
Warmth a heavy pan or kadai. Add 2 tablespoons white sesame seeds.
On a low to medium-low flame, stirring typically roast sesame seeds until they crackle. Don’t brown them.
Holding flame to a low, add ½ cup desiccated coconut (40 grams) and 1 tablespoon poppy deeds (khus khus). Combine very effectively.
Then Add ½ teaspoon fennel seeds. Combine once more and roast on a low flame.
Stirring continuous, roast until coconut is gentle golden.
Swap off flame and preserve the pan down.
Add the next spice powders one after the other – 1 pinch asafoetida, 1 teaspoon kashmiri purple chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ½ teaspoon garam masala (or ½ teaspoon goda masala).
Additionally add salt as per style. The spice powders will get cooked with the residue warmth from the pan and the coconut combination.
Combine very effectively and let this combination cool.
Then take all the roasted stuffing combination in a grinder jar. Add 1.5 to 2 tablespoons sugar. You possibly can add much less or mores sugar as per your style buds.
Grind to a semi fantastic powder. Don’t grind fantastic as then oil releases from coconut and sesame seeds. Use pulse choice and grind or grind in intervals of some seconds.
Take the stuffing in a bowl.
Add ½ tablespoon lemon juice. For a extra tangy style in bhakarwadi, you’ll be able to add 1 tablespoon lemon juice. Alternatively add 1 to 2 teaspoons dry mango powder or 1 to 2 teaspoons of tamarind pulp (word: not tamarind paste). The sourness might be made much less or extra, by including much less or extra of the souring ingredient.
Combine very effectively. Test style and if required add extra salt, sugar or spice powders or lemon juice.
assembling and making bhakarwadi spirals
Take the dough and roll it right into a log. Reduce the log in 4 to five equal components.
Take one a part of the dough and roll between your palms to get a spherical form. Flatten and preserve the dough on a rolling board.
Sprinkle some besan earlier than you start to roll the dough.
Roll to a medium thick spherical or sq. or rectangle (no matter fits you ☺️). Be sure that the dough is just not rolled thinly or thickly.
Now brush frivolously with water all around the rolled dough.
With a spoon unfold masala on the dough, leaving an area of ½ to 1 inch on the edges.
Then frivolously press the stuffing masala with a spoon.
Now start to tightly roll the dough. roll to a good and neat log. Then be a part of the sides.
Reduce the rolled log in equal components.
You’ll get the bhakarwadi spirals or pinwheels. Place them with the pinwheel floor going through you.
Gently press every bhakarwadi pinwheel with the heels of your palm.
This manner make bhakarwadi pinwheels with all the dough and stuffing combination. Hold them in a bowl. Cowl the bowl.
frying bhakarwadi
Warmth oil in a kadai or pan. Hold flame to medium-low or medium. To test if the oil is scorching, slid one bhakarwadi within the oil. If the bhakarwadi comes up steadily to the floor of oil, you’ll be able to start frying bhakarwadi.
Add the bhakarwadi pinwheels within the oil. Don’t over crowd the pan or kadai with bhakarwadi. Start to fry at medium low to medium flame. Don’t fry on a excessive flame as then the middle of bhakarwadi might be barely mushy and raw.
When one aspect is gentle golden, flip over with a slotted spoon and fry the second aspect of bhakarwadi.
Proceed to show a few occasions to get even golden coloration.
Fry them until the crust turns into crisp & golden and the oil stops scorching.
Take away the fried bakarwadi with a slotted spoon draining additional oil within the kadai itself.
Place on kitchen paper towels to take away the additional oil. Equally, fry the remaining bhakarwadi.
Once they settle down at room temperature, then place them in an air-tight jar or field. This recipe yields about 25 to 26 bhakarwadi. Serve them as a tea time snack.
- This bakarwadi recipe is just not spicy. You possibly can add extra kashmiri purple chili powder for a spicier model.
Diet Information
Bhakarwadi
Quantity Per Serving
Energy 82 Energy from Fats 45
% Each day Worth*
Fats 5g8%
Saturated Fats 1g6%
Sodium 139mg6%
Potassium 60mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 0.7mg4%
* P.c Each day Values are based mostly on a 2000 calorie weight loss program.
This Bhakarwadi Recipe from the archives, initially printed in September 2018 has been up to date and republished on January 2023.
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