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Bhakarwadi
Bhavna
Bhakarwadi from Vadodra(Baroda) is very popular known as a best bhakarwadi. This recipe yields almost same result and taste.
Print Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
15
Bhakarwadis
Ingredients
For Dough:
½
cup
besan
(chickpea flour)
¼
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.