Bhakarwadi
Indulge in the irresistible crunch and vibrant flavors of Bhakarwadi, a beloved Indian snack that is perfect for tea-time or festive occasions. These golden, spiral-shaped treats feature a unique blend of spicy, tangy, and mildly sweet flavors, thanks to their rich stuffing of roasted coconut, sesame seeds, tamarind paste, and aromatic spices like fennel and coriander. Encased in a perfectly crisp outer layer made from a mix of all-purpose flour, besan, and semolina, Bhakarwadi is deep-fried to perfection for a satisfying crunch in every bite. With just 30 minutes of prep time, this recipe is a delightful combination of traditional flavors and intricate craftsmanship, ideal for sharing with friends and family. Preserve your batch in an airtight container for a long-lasting, delectable snack experience! Keywords: Bhakarwadi recipe, Indian snacks, tea-time snacks, crispy spicy rolls, deep-fried snacks.
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Recipe Information
Ingredients
- 1 cup All-purpose flour (maida)
- 0.5 cup Besan (gram flour)
- 2 tablespoons Fine semolina (rava/sooji)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Baking soda
- 2 tablespoons Oil (for dough)
- 0.5 cup Water
- 0.5 cup Grated coconut (dry)
- 2 tablespoons Sesame seeds
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Fennel seeds
- 2 tablespoons Tamarind paste
- 1 tablespoon Sugar
- 2 cups Oil (for frying)
Instructions
In a mixing bowl, combine all-purpose flour, besan, semolina, red chili powder, turmeric powder, salt, asafoetida, baking soda, and 2 tablespoons of oil.
Mix the ingredients well, gradually add water, and knead into a smooth and firm dough. Cover the dough and let it rest for 15 minutes.
For the filling, dry roast the sesame seeds and grated coconut in a pan over medium heat until golden. Remove from heat and let it cool.
In a grinder, add roasted coconut mixture, coriander powder, cumin powder, fennel seeds, tamarind paste, sugar, and a pinch of salt. Grind to a coarse mixture.
Divide the dough into two equal parts. Roll out each part into a thin rectangle of about 8x10 inches.
Spread the filling mixture evenly over the rolled dough, leaving a small margin at the edges.
Carefully roll the dough into a tight log. Seal the edge by applying a little water. Repeat with the other dough portion.
Cut the logs into 1/2-inch thick slices.
Heat oil in a deep frying pan over medium heat. Once hot, gently slide a few bhakarwadi pieces into the oil.
Fry the pieces on medium heat until they turn crisp and golden brown. Remove and drain on paper towels.
Repeat with remaining pieces. Allow them to cool completely before storing in an airtight container.
Enjoy with tea or as a delightful snack.
Nutrition Facts
Calories |
5859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 557.8 g | 715% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 42.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
