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Bhakarwadi - Gujarati

superveggiedelight's picture
Ingredients
Dry ingredients for the dough
  Chickpea flour 1⁄2 Cup (8 tbs)
  Wheat flour/All purpose flour 1⁄4 Cup (4 tbs)
  Turmeric powder 1 Pinch
  Baking soda 1⁄4 Teaspoon (Use if baking) (Optional)
  Salt 1⁄4 Teaspoon (Use as per your taste)
  Asafoetida 1 Pinch
  All purpose flour 1⁄4 Cup (4 tbs) (For dusting while rolling the dough)
Wet ingredients for the dough
  Oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
For coating the dough
  Oil 1⁄2 Teaspoon
For the filling
  Red chili powder 1 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Sesame seeds 1 Tablespoon
  Poppy seeds 1 Tablespoon (Khas khas)
  Coriander and cumin powder 1 Teaspoon
  Coconut flakes 2 Tablespoon
  Fennel seeds 1 Teaspoon, freshly ground
  Sugar 2 Tablespoon (Use as per your taste)
  Fresh lime juice/Tamarind paste 1 Teaspoon
  Cloves powder 1 Pinch (Optional)
For frying the bhakarwadis
  Oil 1 Cup (16 tbs) (For deep frying)
Directions

GETTING READY
To prepare the dough for the layers:
1. Take a large mixing bowl, add chick pea flour, wheat flour, turmeric powder, salt, asafoetida and mix all these dry ingredients well, breaking lumps of chick pea flour, if any. Add baking soda (only if you are to bake the bhakarwadis).
2. To this dry mixture, add oil and mix well.
3. Slowly add water in very small amounts at a time, and knead to form a hard dough.
4. Smear a little oil on your palms and coat the dough to get rid of the stickiness. Cover the dough and set it aside for at least 15 minutes, or until you see small white spots on the dough.
To prepare the filling:
5. Into a bowl add red chili powder, garam masala, sesame seeds, poppy seeds, salt, coriander & cumin powder, coconut flakes, freshly ground fennel seeds, sugar, asafoetida, fresh lime juice and a pinch of turmeric powder. Add cloves powder (if using). Mix to combine well.
6. Using a blender, blend the prepared filling to a fine mixture and set aside.

MAKING
7. Take portions slightly bigger than a golf ball size, dust with a little flour and roll into neither too thick nor too thin rounds.
8. Spread the filling on the entire surface and press it lightly to the dough. Spread a little lime juice (plain water may also be used) on the edges of the dough, then roll tightly and firmly from one end pressing it to seal the edges well.
9. Heat a pan with oil for frying. When the oil is hot enough, fry the bhakarwadis until golden brown.
10. As an alternate option, the ends of the bhakarwadis may also be dipped into a mixture made with chickpea flour and lime juice and then deep fried.

SERVING
11. Serve as a snack.

TIPS
If desired, after mixing the filling, it can be sauteed in a little bit of oil before blending.
A paste made with 1/2 teaspoon of chickpea flour and 1 teaspoon of lime juice can be used to dip the bhakarwadi ends before deep frying.
If you are baking the bhakarwadis instead of frying them, bake in a preheated oven at 350 F for about 15 minutes or till done.

Things You Will Need
1. Blender

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Gujarati
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4
To all those people who love Indian-Guajarati snacks will surely love this. The layering is important while making this dish. Chef Bhavna shows the recipe in detail. Do watch the video, before trying it at home.

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2 Comments

Anonymous's picture
I saw frying bhakarwadi in oil. What were you using to do deep fry? It looks some kind of white thing. Can you tell me? Neeta
JC's picture
Thanks.