Dairy-Free Bhakarwadi
Delight in the irresistible flavors of **Dairy-Free Bhakarwadi**, a vegan twist on the classic Maharashtrian snack that perfectly balances sweet, spicy, and tangy notes. Made with a crisp, flaky dough of all-purpose flour, gram flour, and semolina, these bite-sized spirals are packed with a flavorful filling of toasted spices, dry coconut, sesame, and poppy seeds, sweetened with jaggery and enhanced by the tangy punch of tamarind. Expert rolling and frying techniques ensure a golden, crunchy exterior that pairs beautifully with your favorite chai or as a standalone snack. This allergen-friendly version omits dairy while preserving the traditional essence of **Bhakarwadi**, making it a must-try treat for anyone seeking plant-based Indian snacks. Ready in just over an hour, this recipe is perfect for making ahead and storing for anytime cravings!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Gram flour (Besan)
- 1 tablespoon Semolina (Rava)
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 3 tablespoons Oil
- 0.5 cup Water
- 0.25 cup Dry coconut
- 2 teaspoons Poppy seeds
- 2 teaspoons Sesame seeds
- 1 tablespoon Coriander seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Carom seeds
- 1 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida
- 2 tablespoons Jaggery powder
- 1 teaspoon Tamarind paste
- 6 leaves Curry leaves
- 250 milliliters Oil for frying
Instructions
In a bowl, combine all-purpose flour, gram flour, semolina, turmeric powder, salt, and 3 tablespoons of oil.
Add water gradually, kneading to form a firm, smooth dough. Cover it with a damp cloth and let it rest for 20 minutes.
For the filling, lightly roast the dry coconut, poppy seeds, sesame seeds, coriander seeds, fennel seeds, cumin seeds, and carom seeds in a pan until aromatic.
Allow the toasted mixture to cool and then blend it into a coarse powder.
Mix the powder with red chili powder, asafoetida, jaggery powder, tamarind paste, and chopped curry leaves to form the filling.
Divide the dough into two equal parts, rolling each into a thin, rectangular sheet (approximately 6 inches wide).
Spread an even layer of the filling mixture over the dough, leaving some space at the edges.
Start rolling the dough into a tight log from one end to the other, sealing it by applying a little water at the edge.
Repeat the procedure with the remaining dough and filling.
Cut the rolls into pieces about 1/2-inch thick.
Heat oil in a pan for deep frying until moderately hot.
Deep fry the pieces over medium-low heat until they are golden brown and crispy, turning occasionally for even cooking.
Remove the bhakarwadi with a slotted spoon and drain on paper towels.
Allow them to cool completely before storing in an airtight container.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.6 g | 439% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 35.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1241 mg | 26% | |
*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.
