Bhakarwadi
 
 
Bhakarwadi is very common traditional snack of Maharashtra and Gujarat. Bhakarwadi is crispy fried rolls, stuffed with a sour and spicy coconut masala mixture, this mixed combination makes Bhakarwadi "tangy, spicy and sweet stuffing inside"!! With crispy outer roll.
Author:
Recipe type: Snack
Cuisine: Indian
Ingredients
For Dough
  • 1 ½ cup Besan/Chickpeas Flour
  • ¼ cup Whole Wheat Flour
  • ¼ cup All Purpose Flour/Maida
  • Pinch of Asafoetida/Hing
  • ½ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • Salt
  • 1-2 tbsp Oil
For Filling
  • ½ cup Desiccated Coconut Powder
  • 2 tbsp Sesame Seeds
  • 1 tbsp Poppy Seeds
  • 2 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tsp Garam Masala
  • 1 tsp Fennel Seeds
  • ½ tsp Black Pepper powder
  • ½ tsp Cumin Seeds Powder
  • 1 tsp Coriander Powder
  • Pinch of Asafoetida/Hing
  • 2-3 tbsp Sugar
  • Salt
  • 1 tsp Lemon Juice
Other ingredients
  • Oil for Deep Frying
  • 2-3 tbsp Flour for Rolling/Dusting
Instructions
For Dough
  1. Sieve the all flours in a mixing bowl then add all remaining dough ingredients and mix it well, knead it. Make stiff dough using water. Cover it and keep aside for 10-15 minutes.
For Filling
  1. Take all filling ingredients in a blender bowl and blend it well then remove in to another bowl.
Process
  1. Take already prepared dough, divide into 3-4 parts and make balls. Take one ball, dust with flour, roll it into thin (like little thicker than chapati) oval or round shape.
  2. Now spread 2-3 tbsp filling on it. Apply little water using finger tips on the edges of rolled chapati then fold the one side of edge like a pinwheel roll, fold it till end and make cylinder roll. Use same method for another balls.
  3. Cut the roll into small-small Bhakarwadi (slices/disk), then arrange it on a steaming plate and steam it for 10 minutes, and then keep aside for cool down.
  4. Heat oil in kadhai for deep frying. Drop small batch of the prepared slices into the hot oil and fry it until they turn into golden brown and crisp on a low flame.
  5. Remove the fried Bhakarwadi on absorbent paper. Let it be cool down, and then store it in air tight container.
For Baking Method
  1. Preheat the oven on 375F/180C (if you want to bake them).
  2. For baked Bhakarwadi, no need to steam them before baking.
  3. Take a baking tray, place the cookie sheet then arrange the sliced Bhakarwadi on the sheet and bake them for 20-25 minutes or till golden brown, check them occasionally while baking.
Serve Bhakarwadi with tea or coffee or you can serve as a snack.
Notes
• You can store this Bhakarwadi for up to one month in air tight container.
Steaming the wadi, will stop filling to come out from the wadi while frying.
• You can add amchoor powder instead of lemon juice.
• Always fry Bhakarwadi on the low flame for make wadi crispier.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/bhakarwadi/