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Bhakarwadi

ARANYAKA's picture
This delightfully crispy,crunchy snack will add zest to tea -time,after meal munches and parties.It is famous in Maharashtra ,specially in Pune.This savory bits has a combine taste of sweet,sour,salty and spicy.There is another savory which is made with chickpea flour called Pudachiwadi this is also from Maharashtra. But I followed the recipe from Anupama's Blog.It turned out really well.In the picture the onces which looks like Springrolls are Bakarwadis.
Ingredients
  Plain flour 3 Cup (48 tbs)
  Oil 4 Tablespoon
  Orange food color 2 Drop
  Salt 1⁄2 Teaspoon
  Red chili powder 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Poppy seeds 3 Tablespoon
  Sesame seeds 3 Tablespoon
  Red chili powder 3 Teaspoon
  Coriander powder 1 Tablespoon
  Cumin powder 1 Tablespoon
  Sugar 3 Tablespoon
  Salt 1 Teaspoon
  Roasted desiccated coconut 1 Cup (16 tbs)
  Finely chopped cilantro 1⁄2 Cup (8 tbs)
  Mint leaves 10
  Grated onion/Onion powder 1 Tablespoon
  Garlic 3 Clove (15 gm)
  Garlic 1 Inch
  Fine sev 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
Directions

1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.

TIPS- Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Snack
Taste: 
Savory
Method: 
Fried
Occasion: 
Diwali
Restriction: 
Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
5

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9 Comments

Anonymous's picture
heard abt this the first time! but it sounds to be nice........wud try it and see how it turns up!
Anonymous's picture
I love bhakarwadis' .... even the mini version that has just a simple stuffing... no coconut and all... makes a delightful snack!
Anonymous's picture
first time hearing about this dish
Anonymous's picture
I never tried to prepare this at home...but it is really tasty with tea or coffee...
Anonymous's picture
Haven't tasted this snack for a long time.
Anonymous's picture
Yum snack.......won't notice when the lot disappears
Bhavani.J.Mistry's picture
Maharashtrian cuisine is so yummy! Please also provide recipe for my another favourite - Kotambir wadi.
bronzegoddess.bright's picture
Every time I go to Pune, I have this!
sulakshana0512's picture
I relish this in Mumbai every time i visit the city. But this recipe gives me a good reason to try it at home and savor whenever i like. Thank you.