Crispy Spicy and Tangy Bhakarwadi

This is a quick recipe which gives crispy and chatpati bhakarwadi. It’s fairly easy but you have to take care while rolling the dough with the masala. You should roll it very tight to keep the masala intact while frying. Also, fry these on low flame otherwise they will not cook from the inside and turn soft once cool.


For The Dough:

  • 1 cup maida (all purpose flour)
  • 1 cup besan (bengal gram flour)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • salt to taste
  • 3 tbsp oil
  • Water to knead a semi stiff dough
  • Extra oil for kneading and sticking the masala

For The Masala:

  • 3/4th cup grated dry coconut
  • 3 to 4 tbsp white sesame seeds (til)
  • 1 tbsp poppy seeds (khus-khus)
  • 1/2 tbsp coriander (dhania) powder
  • 1 tbsp coarsely powdered fennel seeds (saunf)
  • 1/2 tsp garam masala
  • 1 tsp ginger garlic powder
  • 1 tbsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 1/2 tsp dried mango powder (amchur)
  • 1/4 tsp asafoetida (hing)
  • 1 1/2 tbsp sugar
  • salt to taste
  • 1 tbsp besan (bengal gram flour)

Other Ingredients:

  • Oil for deep-frying

For the dough:

1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water.
2. Take a little oil in the hands and smooth out the dough
3. Cover with a lid and keep aside for 15 minutes.

For the masala:

1. Heat a non-stick pan, add the dry coconut , sesame and poppy seeds and dry roast on a medium flame for 1 to 2 minutes or till the coconut turns light brown in colour. Remove it in a deep bowl and keep aside to cool for 1 to 2 minutes.
2. Add all the remaining ingredients, except the besan, and mix well.
3. Blend it in a mixer to a coarse powder.

Add the besan and mix well. Keep aside.

For the bhakarwadi:

1. Divide the dough into equal sized balls.
2. Roll out one portion of the dough into a round roti neither too thin nor nor too thick without using any flour for rolling.
3. Brush a little oil on the surface of the roti and place one portion of the masala over it and pat it lightly while leaving a little space at the circumference. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
4. Spread a little water at the circumference of the dough circle which doesn’t have any masala.
Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously.
5. Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
6.Now cut it into equal roundels using a knife and separate out each roundel very well.
7. Press each rolled bhakarwadi using your palm.
8. Heat the oil in deep non-stick kadhai and deep-fry all the bhakarwadis on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper.

Cool completely and serve or store in an air-tight container.

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