mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi |
by Tarla Dalal
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mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with 63 amazing images.
mini bhakarwadi is a famous tea time snack – crispier and peppier like we all enjoy. Learn how to make Maharashtrian bhakarwadi.
Easy simple Indian snack bhakarwadi is one of the most famous of Maharashtrian snacks which is seen being sold on every corner in the city of Pune. It is a dry snack, which has an interesting spiral shape with alternate layers of masala and dough.
To make mini bhakarwadi, combine maida, besan, turmeric powder, chilli powder, salt and oil and knead into semi-stiff dough. Then dry roast dry coconut and sesame seeds for 1 to 2 minutes and combine and keep aside. Dry roast sesame seeds for 30 seconds and combine with coconut and sesame seeds. Add all the masalas and blend to a coarse mixture. Add besan and mix well. The masala is ready! Divide the dough and masala into 8 equal portions. Roll out a portion of the dough, spread a portion of masala leaving some space at circumference. 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. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well. Press each rolled bhakarwadi in a slanting manner using your palm. Finally, deep fry them in hot till golden brown. Cool and serve.
Two things are important to get the best results when making Pune bhakarwadi. First, the masala needs to have all the spices in the right proportions so that you get a perfect balance of sweetness, tanginess and spiciness. The next step is to master the art of rolling the dough so that the masala does not spill out while frying.
In this recipe, we have shown you how to make Maharashtrian bhakarwadi, which is in a handy size that is easy to pop into your mouth. Relish it with a cup of hot Elaichi Tea.
Tips for mini bhakarwadi. 1. The maida and besan should be lump-free. If necessary, sieve them individually. 2. At step 4, be quick in rolling and make mini bhakrwadis before the water on the rolled dough dries up. 3. At step 5, while rolling keep pressing the masala inwards in the rolled dough and roll it tightly, else in the end you will have excess masala and bhakarwadi might be hollow and open up. 4. Deep-fry the bhakarwadis only a slow flame so they cook well from inside and become crispy.
Enjoy mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | with recipe and video below.
For the dough- Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water.
- Knead well using a little oil.
- Cover with a lid and keep aside.
For the masala- Heat a broad non-stick pan, add the dry coconut 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.
- Add the sesame seeds into the same pan and dry roast on a medium flame for 1 to 2 minutes or till it turns light brown in colour. Remove it in the bowl containing roasted dry coconut and keep aside.
- Add the poppy seeds into the same pan and dry roast on a medium flame for 30 seconds or till they turn light brown in colour. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
- Add all the remaining ingredients, except the besan, and mix well.
- Blend it in a mixer to a coarse powder.
- Add the besan and mix well. Keep aside.
How to proceed- To make mini bhakarwadi, divide the dough and masala into 8 equal portions.
- Roll out one portion of the dough into 150 mm. (6”) diameter circle without using any flour for rolling.
- Place a 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.
- 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.
- Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
- Trim a small portion from both the sides of the cylindrical roll and discard them.
- Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.
- Press each rolled bhakarwadi in a slanting manner using your palm.
- 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.
- Repeat steps 2 to 10 to make more bhakarwadis
- Cool completely and serve or store the mini bhakarwadi in an air-tight container.
Mini Bhakarwadi video by Tarla Dalal
Mini Bhakarwadi recipe with step by step photos
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For the dough of bhakarwadi, add 1 cup plain flour (maida) in a deep bowl.
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Add 1/2 cup besan (bengal gram flour).
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tsp chilli powder.
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Add salt to taste.
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Add 1 1/2 tbsp oil. This will add crispiness to the bhakarwadi.
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Mix well.
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Add water gradually.
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Knead into a semi-stiff dough. The dough might be little sticky as there is besan in it.
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Add little oil for kneading.
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Knead well again to make it smooth.
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Cover the dough with a lid and keep aside.
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For the masala, heat a broad non-stick pan.
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Lower the flame to medium and add 1/2 cup grated dry coconut (kopra).
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Add dry roast on a medium flame for 1 to 2 minutes or till the coconut turns light brown in colour.
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Remove it in a deep bowl and keep aside.
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Add 1/4 cup sesame seeds (til) into the same pan.
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Dry roast on a medium flame for 1 to 2 minutes or till it turns light brown in colour. They will splutter a bit. Remove it in the bowl containing roasted dry coconut and keep aside.
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Add 2 tbsp poppy seeds (khus-khus) into the same pan.
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Dry roast on a medium flame for 30 seconds or till they turn light brown in colour. They tend to burn quickly, so be careful while roasting.
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Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
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Add 1/2 tbsp coriander (dhania) powder.
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Add 1/2 tbsp cumin seeds (jeera) powder.
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Add 1 tbsp coarsely powdered fennel seeds (saunf).
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Add 1 tsp grated ginger (adrak).
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Add 2 tbsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 1/2 tsp dried mango powder (amchur). This adds a slight tang to the bhakarwadi.
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Add 1/4 tsp asafoetida (hing).
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Add 1 tbsp sugar. This helps to balance the tanginess.
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Add salt to taste and mix well.
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Transfer it into a mixer jar and blend it in a mixer to a coarse powder. The powder should not be fine, but the coconut and sesame seeds should have blended well.
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Transfer the mixture back into a deep bowl.
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Add 1 tbsp besan (bengal gram flour). This helps to bind the masala slightly.
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Mix well.
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Divide the masala into 8 equal portions and keep aside.
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To make mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi, divide the dough into 8 equal portions.
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Smoothen one portion of the dough by rolling in between your palms.
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Place it on the rolling board.
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Roll out one portion of the dough into 150 mm. (6”) diameter circle without using any flour for rolling.
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Place a portion of the masala over it. This is about 2 tbsp of masala.
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Pat it lightly with your fingers while leaving a little space at the circumference. Do not use a spoon for this, as it might spread evenly. Leaving the space at circumference is necessary as the mixture gets spread while rolling.
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Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
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Spread a little water at the circumference of the dough circle which doesn’t have any masala. This will stick while rolling.
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Immediately start rolling very tightly from one end of the circle.
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Roll towards the other end, while pinching the masala inwards simultaneously. The rolling has to be tight so the masala doesn’t spill out while frying. This is how it looks after it is rolled half way.
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This is how it looks after it is completely rolled. It will form a cylindrical roll.
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Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
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Trim a small portion from both the sides of the cylindrical roll and discard them.
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Now cut it into 16 to 18 equal roundels using a knife.
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Ensure to separate out each roundel very well.
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Press each rolled bhakarwadi in a slanting manner using your palm. Do not use fingers or thumb for pressing.
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This is how mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | looks after pressing.
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Heat the oil in deep non-stick kadhai and add the bhakarwadi to it.
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Deep-fry the bhakarwadis on a slow flame till they turn golden brown in colour and crisp from both the sides.
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Once they have turned brown. Drain on an absorbent paper.
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Repeat steps 2 to 20 to make more bhakarwadis.
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Cool completely and serve or store the mini bhakarwadi recipe | easy simple Indian snack bhakarwadi | how to make Maharashtrian bhakarwadi | Pune bhakarwadi | in an air-tight container.
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The powder for the masala should be coarse. It should not be fine, but the coconut and sesame seeds should have blended well.
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Pat the masala lightly with your fingers while leaving a little space at the circumference. Do not use a spoon for this, as it might spread evenly. Leaving the space at circumference is necessary as the mixture gets spread while rolling.
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Be very quick in rolling, especially once you have spread water the at circumference.
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While rolling remember to pinch the masala inwards simultaneously. The rolling has to be tight so the masala doesn’t spill out while frying.
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Use a sharp knife to cut into pieces. If necessary, separate out each piece while cutting.
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Do not roll and then deep-fry all the bhakarwadi. Make in batches and deep-fry in batches on a slow flame only. This is to prevent them from drying. Meanwhile keep the dough covered with a muslin cloth.
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Nutrient values (Abbrv) per cup
| Energy | 488 cal |
| Protein | 11.9 g |
| Carbohydrates | 54.8 g |
| Fiber | 6 g |
| Fat | 24.6 g |
| Cholesterol | 0 mg |
| Sodium | 19.3 mg |
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