Bhakarwadi – Baked & Fried

Bhakarwadi is a spicy snack, and usually fried but these days I only bake Bhakarwadis. Frying is not much fun since when these Bhakarwadis are fried, oil is spoiled due to stuffing inside. If you have oven, it is lot more easier with no mess!


Recipe: Bhakarwadi – Baked


  • For The Dough:
  • 3/4 cup besan (bengal gram flour)
  • 1 1/4 cups plain flour (maida)
  • 1/2 tsp Baking powder
  • 1 tsp chilli powder if desired
  • 1/4 tsp asafoetida (hing)
  • A pinch of Turmeric powder(Haldi)
  • 4-5 tbsp oil
  • salt to taste
  • Water as needed to knead dough
  • For The Stuffing:
  • 1/2 tbsp cumin seeds (jeera) powder
  • 1/2 tbsp coriander (dhania) powder
  • 1/4 cup / 75 gms poppy seeds (khas-khas)
  • 1/2 cup /100 gms grated dry coconut
  • 3 green chillies
  • 2 tsp chopped ginger (adrak)
  • 1/4 cup chopped coriander (dhania)
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1/4 tsp asafoetida (hing)
  • salt to taste
  • For Spreading:
  • 1/4 cup Tamarind past to spread or just use lemon juice – can be added in stuffing
  • A pinch of Cinammon powder or for spicyness add clove powder(is a key ingredient in store bought Bhakarwadi). If you don’t have cinammon or clove powder, you can simply add garam masala.


  1. 1.Sieve the besan, refined flour, chilli powder, asafoetida and salt together and transfer in a bowl.
  2. 2.Knead into a stiff dough along with 4 tbsp oil and using little water. Keep aside. Keep dough hard but still should be able to roll.
  3. Now, mix all ingredients of stuffing.
  4. 3.Divide the stuffing into equal portions and keep aside.
  5. 4.Divide the dough into equal portions as the stuffing and roll out each portion into a circle for about 5″ diameter.
  6. Spread tamarind paste.
  7. 5.Place a portion of the stuffing, spread evenly, and roll out like a cylinder.
  8. Cut into about 1″ bite size.
  9. 6.Make more such bhakarvadis using all the stuffing and dough.
  10. 7.Arrange all the bhakarwadis in a baking tray and bake for 35-40 minutes or till done,
  11. till they turn golden brown and crisp.
  12. 10.Serve hot or store in an air-tight container.

Preparation time:

Diet type: Vegetarian

Culinary tradition: Indian (Northern)

My rating 5 stars:  ★★★★★ 1 review(s)


Here is the Traditional Fried version.