Bhakarwadi is a fried savory snack that has a spicy and tangy stuffing, rolled into a dough and, sliced into small pieces that look like pinwheel cookies. Bhakarwadi is a quite known in Western India, particularly in the states of Maharashtra and Gujarat. The best part of this snack is that it has a very good shelf life – it can be stored at room temperatures for around a month.
We used to eat Bhakarwadi’s a lot when we were in Bangalore – it is definitely one of my favourite snack. Traditionally Bhakarwadi is a deep fried snack but this time I have made baked Bhakarwadi, thereby getting it into the Healthy arena 🙂 I have made this completely healthy by using chickpea flour & wheat flour instead of the all-purpose flour. I have also baked the Bhakarwadi instead of deep frying. So all of us can now gobble these baked beauties without any guilt.
The ingredients for Bhakarwadi are :
For Dough :
- Chickpea Flour (Gramflour/Besan) : 1 cup
- Wheat Flour : 1/2 cup
- All Purpose Flour : 1/2 cup
- Oil : 2 Tbsp
- Salt : to taste
- Turmeric Powder : a pinch
For Stuffing :
- Cumin powder : 1/2 Tbsp
- Coriander powder : 1/2 Tbsp
- Poppy seeds : 1/4 cup
- Coconut : 1/2 cup (grated)
- Green chilli : 3
- Ginger : 2 tsp (chopped)
- Red Chilli Powder : 2 tsp
- Turmeric powder : 1/2 tsp
- Asafoetida : 1/4 tsp
- Salt : to taste
- Corainder leaves : 1/4 cup
- Sesame seeds : 1/4 cup (optional)
For Spread :
- Tamarind chutney OR Lemon juice : 1/4 cup
- Cinnamon powder : a pinch
- Cloves powder : a pinch
Take all the ingredients in a big bowl and knead a stiff dough by using very less water. Now keep it aside and covered for 40 minutes.
Dry roast the sesame seeds in a pan.
Mix all the ingredients for Stuffing and, grind them into a coarse powder in the mixer.
Divide the dough and stuffing into equal portions.
Roll out the dough into a big thin (3mm) circle. Spread the spreading (1/2 – 1 tsp) evenly onto the rolling dough and then spread the stuffing evenly on to dough.
Do not spread the stuffing all the way to the edge and, do not overstuff the spreading.
Start rolling the dough very slowly and keep pressing it gently after every roll to make sure it is tightly rolled; make sure that stuffing does not oozes out while rolling. Now cut this roll into 1″ (inch) bite size pieces with a knife.
Pre heat the oven at 180°C for 15 minutes.
Place these raw bhakarwadi’s on the baking tray and bake them for 30-40 minutes at 180°C. Flip over in the half way, and continue baking till they become golden brown in colour. The Bhakarwadi’s are ready!!
Serve hot these tasty Baked Bhakarwadi’s with tea/coffee ! Or store in an air tight container and enjoy these Bhakarwadi’s for a month.
Insider Tips / Finer Points :
- You may also use potato in the stuffing and make Potato Bhakarwadi. However you will need to consume it on the same day as you can’t store it for later use.