Recipe- Bhakarwadi

Recipe- Bhakarwadi
Print Recipe
"A traditional Marathi sweet and spicy fried long life snack, very popular in whole India, made up of flour spirals stuffed with a sweet and spicy mixture."
Servings Prep Time
24 pc 30 minutes
Cook Time
15 minutes
Servings Prep Time
24 pc 30 minutes
Cook Time
15 minutes
Recipe- Bhakarwadi
Print Recipe
"A traditional Marathi sweet and spicy fried long life snack, very popular in whole India, made up of flour spirals stuffed with a sweet and spicy mixture."
Servings Prep Time
24 pc 30 minutes
Cook Time
15 minutes
Servings Prep Time
24 pc 30 minutes
Cook Time
15 minutes
Ingredients
Outer Layer
Filling
Servings: pc
Instructions
  1. First of all lets prepare dough. For that take Maida, salt, crushed ajwain and mix well.
    Samosa 5
  2. Now add oil and mix nicely.
    Samosa 6
  3. Now using little water gradually, knead a stiff dough. Cover and keep aside for 30 minutes.
    Samosa 7
  4. Meanwhile lets prepare filling. For that in a big bowl take grated coconut, bhujia, sesame seeds, poppy seeds, hing, imli chutney, salt, ginger paste, chopped green chili and chopped coriander leaves. Mix well and keep aside.
  5. Now check the dough, knead little bit to make it smooth. and divide the dough in to 2 equal portions.
  6. Now roll the 1 portion in to thin layer.
  7. Spread a generous amount of filling all over.
  8. Fold two opposite sides.
  9. And start rolling from 3rd side.
  10. Fold the 4th side also.
  11. and join the and seal them properly,
  12. Roll it tightly on the slab using your palm.
  13. Do the same with both dough portions.
  14. Now with a sharp knife cut the rolls in to less than 0.5 inch portions.
  15. Now dust each side of bhakarwadis with corn flour.
  16. Now heat sufficient oil in a wide pan/wok. and fry bhakarwadi until golden brown at low to medium flame.
  17. When done, take them out on and absorbent paper. and let them cool completely.
  18. Once cooled you can store them in an air tight container for a month also. Enjoy!
Recipe Notes
  • While spreading stuffing, leave all sides little bit to seal them properly.
  • While making dough, add little water gradually and make soft dough.
  • While making dough, add sufficient oil as fat (moyan) otherwise it will be hard.
  • While rolling the dough, roll it to thin thickness.
  • While frying, fry on low to medium flame.

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Author: Vibhuti Jain

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