Bhakarwadi

Bhakarwadi step by step instructions:

Bhakarwadi is a traditional Maharashtrian snack. It is super yum and is very simple to make. It can be fried or baked.
It is a perfect snack with a cup of tea or coffee. And of course, you can enjoy it at any time of the day.
The dough is made up from gram flour and APF. The filling can be changed as per one's choice but the traditional one demands coconut, poppy seeds, and sesame seeds.

Do try making these at home and I am sure you will fall in love with these homemade ones.

Let us start cooking!!!

Ingredients:
For the dough:
All Purpose Flour (Maida): 1/2 cup
Gram flour (Besan): 1/2 cup less 1 tbsp
Cooking Oil: 1/4 cup
Turmeric powder: 1/4 Tsp
Red Chilli Powder: 1/4 Tsp
Carom seeds powder: 1/4 Tsp
Water: 3-4 tbsp
Oil for frying
Salt as per taste

For the filling:
Sesame seeds (Til): 2 tbsp
Poppy seeds (khuskhus/posto): 1 tbsp
Dry Coconut: 3 tbsp (grated)
Ginger powder (saunth): 1/4 Tsp
Red chili powder: 1/4 Tsp
Cumin seeds powder: 1/2 Tsp
Coriander powder: 1 tsp
Powdered Sugar: 2 Tsp
Coriander leaves: 1 tbsp (finely chopped)
Tamarind pulp: 1 tbsp
Salt as per taste

Method:
For the dough:
1. Mix together maida, besan, salt, turmeric powder, red chili powder, carom seeds and oil.

2. Add water and knead into stiff dough. Cover with a damp cloth and let it rest for half an hour.

3. The dough is ready!

For the filling:
4. Dry roast the sesame seeds, poppy seeds, and coconut separately.

5. Let them cool.
6. Grind the roasted sesame seeds, poppy seeds, and coconut together.

7. Take it out on a plate and add ginger powder, red chili powder, cumin seeds powder, coriander powder, powdered sugar, coriander leaves, salt, and tamarind pulp to it.

8. Mix well.
9. The filling is ready!

To make the bhakarwadi:
10. Take the dough and divide it into 4 equal parts.

11. Take one ball and roll it thinly into a circular shape.

12. Apply water all over.
13. Take a part of the mixture and spread it evenly on the rolled roti.

14. Now fold the roti into a roll and seal the edges.

15. Cut the roll into small pieces and keep aside.

16. Similarly, make from the remaining dough also.
17. Heat oil in a kadai and fry the cut pieces until they turn brown. Make sure the flame is medium to low.

18. Take them out in a plate and similarly fry the remaining pieces.
19. Serve as a snack with a cup of tea/coffee.
20. They can be stored in an airtight container for up to a month.
21. Delicious “Bhakarwadi” is ready!

Tips:
1. If you don’t have dried ginger powder then fresh ginger can also be used.
2. Instead of tamarind pulp, lemon juice can also be used.
3. Don’t fry the bhakarwadi on high flame otherwise, they will not be crispy and also they will not be cooked properly.

See you soon with a new recipe till then Happy Cooking!!!