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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

Ingredients

  • 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.

Instructions

  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.


Bhakarwadi

Prep Time: PT10-15M

Cook Time: PT15-20M

Total Time: PT25-30M

Yield: 15 Bhakarwadis

Bhakarwadi from Vadodra(Baroda) is very popular known as a best bhakarwadi. This recipe yields almost same result and taste.

Ingredients

    For Dough:
  • 1/2 cup besan(chickpea flour)
  • 1/4 cup genhu atta(wheat flour)-All purpose/plain(Maida) flour can be used
  • 2 tbsp oil
  • Salt to taste
  • A pinch of haldi(Turmeric powder)
  • A pinch of hing(Asafoetida)
  • Water as needed to knead the dough
  • For filling:
  • 1 tbsp poppy seeds (khuskhus)
  • 1 tbsp Sesame seeds (Til)
  • 1 tsp coriander(Dhaniya) cumin(Jeera) powder
  • A pinch of haldi(turmeric powder)
  • 1 tbsp lime juice
  • 3 tbsp grated coconut (narial)
  • chilli powder to taste
  • salt (namak) to taste
  • a pinch of sugar (cheeni)
  • salt (namak) to taste
  • a pinch of asafoetida
  • For spicyness, clove powder can be added(key ingredient in store bought bhakarwadi)
  • Ffor deep frying:
  • Oil

Instructions

MIX together gram flour and wheat flour.
Add salt, asafoetida, turmeric powder.
Add oil and enough water.
Knead to a stiff dough. Keep it aside.
In a Blender, add grated coconut, sesame seeds and poppy seeds and grind to a powder.
Add sugar, salt, chilli powder to the masala powder to prepare the filling for bhakar wadi.
Add lime juice and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular or circle shaped chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape.
Now, I am lazy to steam these Bhakarwadis but traditionally, following steps are followed.
Arrange all the cylinder shaped vadis-flutes in a plate and steam for 20 minutes.
Cool and cut them into 2 cm round discs.
Deep fry in hot oil till brown and crisp.
To keep my oil clean throughout frying process, I make paste of besan and water and deep open end into the paste and then fry rather than steaming.
Remove the bhakarwadi from oil and store in an airtight container.
http://bhavnaskitchen.com/bhakarwadi/

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