Recipe for Bhakarwadi: A Crispy and Spicy Snack Delight

Bhakarwadi is a popular Indian snack known for its delightful combination of flavors—spicy, tangy, and slightly sweet. Originally from Maharashtra and Gujarat, bhakarwadi has made its way into the hearts (and kitchens!) of food lovers across India and beyond. Made with a blend of flour and filled with a rich, spiced filling, bhakarwadi is perfect as an evening snack with tea or as a tasty treat for festive gatherings. Here’s a step-by-step guide to making crispy, delicious bhakarwadi at home.

Ingredients
For the Dough:
●    1 cup all-purpose flour (maida)
●    1 cup gram flour (besan)
●    2 tbsp oil
●    ¼ tsp turmeric powder
●    1 tsp salt
●    Water (as needed)

For the Filling:
●    ¼ cup grated dry coconut
●    2 tbsp sesame seeds
●    2 tbsp poppy seeds
●    1 tsp fennel seeds
●    2 tsp red chili powder
●    1 tsp coriander powder
●    1 tsp cumin powder
●    1 tsp garam masala
●    1 tbsp sugar
●    1 tbsp tamarind paste
●    Salt to taste
For Frying:
●    Oil (for deep frying)

Instructions

Step 1: Prepare the Dough
1.    In a large mixing bowl, combine the all-purpose flour, gram flour, turmeric powder, and salt.
2.    Add 2 tablespoons of oil and mix well with your fingers until the mixture resembles breadcrumbs.
3.    Gradually add water and knead the mixture into a stiff dough. The dough should be firm but smooth. Cover it with a damp cloth and set aside to rest for 15-20 minutes.

Step 2: Prepare the Filling
1.    In a dry pan, lightly toast the sesame seeds, poppy seeds, and grated coconut until they turn golden and aromatic.
2.    Remove the mixture from the heat and let it cool.
3.    Transfer the toasted mixture to a mixing bowl and add fennel seeds, red chili powder, coriander powder, cumin powder, garam masala, sugar, tamarind paste, and salt.
4.    Mix everything well to form a thick, spicy filling. Taste and adjust the seasoning if needed.

Step 3: Roll and Fill the Dough
1.    Divide the dough into equal portions and roll each portion into a ball.
2.    On a lightly floured surface, roll each ball into a thin, rectangular sheet.
3.    Spread a thin layer of the filling over the dough, leaving a small border on all sides.
4.    Starting from one end, roll the dough tightly into a log, making sure the filling doesn’t spill out.
5.    Once rolled, press down gently to seal the edge and secure the filling inside.
6.    Cut the roll into ½-inch slices to create small, spiral-shaped pieces.

Step 4: Fry the Bhakarwadi
1.    Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should rise to the surface gradually.
2.    Carefully add a few bhakarwadi pieces to the oil at a time, making sure not to overcrowd the pan.
3.    Fry the bhakarwadi on medium-low heat, turning them occasionally until they become golden brown and crispy.
4.    Remove the fried bhakarwadi with a slotted spoon and drain them on a paper towel to remove excess oil.

Step 5: Serve and Store
Allow the bhakarwadi to cool completely before serving. Once cooled, you can store them in an airtight container for up to two weeks.

Enjoying Bhakarwadi
Bhakarwadi makes a perfect snack for tea time, and its balanced flavors of sweet, spicy, and tangy will keep you reaching for more! Serve it with a hot cup of chai or as an appetizer for festive gatherings. This homemade bhakarwadi is sure to bring a burst of flavor to any occasion.

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