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Bhakarwadi Recipe: Bhakarwadi is a very popular and traditional snack of both Gujarat and Maharashtra. Its crispness, spicy-sweet taste and rich aroma of spices make it special. We often buy it from the market, but do you know that it can be made very easily at home too?

This snack can be stored for a long time and can be eaten with tea or even while travelling. Let’s know its easy recipe:

Ingredients (Bhakarwadi Recipe)

For the dough:

• Besan (gram flour) – 1 cup
• Refined flour – ½ cup
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp
• Ajwain – ½ tsp
• Salt – as per taste
• Oil – 2 tbsp (for kneading)
• Water – to knead the dough

for the stuffing:

• Dry coconut (grated) – ½ cup
• Fennel seeds – 1 teaspoon
• Sesame seeds – 1 teaspoon
• Coriander powder – 1 tsp
• Cumin seeds – ½ tsp
• Khatai powder or mango powder – 1 teaspoon
• Sugar – 1 tsp
• Red chilli powder – 1 tsp
• Salt – as per taste
• Asafoetida – a pinch
• Raisins – optional
• Ginger-green chilli paste – 1 tsp

Bhakarwadi Recipe

1. Preparation of dough: First of all, sift gram flour and refined flour in a bowl. Now add turmeric, red chili powder, salt, celery and oil and mix well. Add water little by little and knead a hard dough and cover it and keep it for 15–20 minutes.

2. Making the filling: Heat some oil in a pan. Add fennel seeds, sesame seeds and cumin seeds and lightly fry them. Now add grated coconut, asafoetida, khatai powder, sugar, chili powder, salt, coriander powder, ginger-green chili paste and raisins (if desired). Fry for 2–3 minutes and let the mixture cool.

3. Preparation of Bhakarwadi: Take small balls of dough and roll them into thin rotis. Spread the stuffing evenly on each roti. Now slowly roll it tightly and paste the edges by applying water. Cut the roll into half inch thick pieces.

4. Frying: Heat oil in a pan. Fry the Bhakarwadi pieces on medium heat until golden brown and crispy. Drain the fried Bhakarwadi on tissue paper to remove excess oil.

5. Serving and storing: Serve Bhakarwadi with tea or green chutney. Store them in an airtight container — they do not spoil for weeks. Bhakarwadi will become even more crispy if allowed to air dry for a while before frying.