Gluten-Free Bhakarwadi
Delight in the irresistible charm of Gluten-Free Bhakarwadi, a healthier twist on the traditional Indian snack that's both gluten-free and oven-baked for guilt-free indulgence. Perfectly crafted with a blend of chickpea flour and tapioca flour, this savory spiral features a tantalizing tamarind-spiced filling infused with coriander, cumin, fennel seeds, sesame, and desiccated coconut. Each Bhakarwadi is rolled, sliced, and baked to achieve a golden, crispy finish, making it an ideal tea-time companion or party appetizer. Bursting with aromatic spices and a hint of tangy sweetness, this gluten-free snack guarantees to satisfy your cravings while catering to dietary needs. Whether enjoyed with chutney or a steaming cup of tea, these bite-sized treats are a wholesome and flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Chickpea flour (besan)
- 100 grams Tapioca flour
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 150 milliliters Warm water
- 3 tablespoons Vegetable oil
- 2 tablespoons Tamarind paste
- 1 tablespoons Coriander powder
- 1 teaspoons Cumin powder
- 1 teaspoons Fennel seeds
- 1 teaspoons Red chili powder
- 2 teaspoons Sugar
- 2 tablespoons Sesame seeds
- 3 tablespoons Desiccated coconut
- 1 teaspoons Grated ginger
- 1 unit Green chili, finely chopped
- 0.25 teaspoons Asafoetida
- 0.25 teaspoons Baking soda
Instructions
In a large mixing bowl, combine chickpea flour, tapioca flour, turmeric powder, salt, and baking soda. Mix well.
Gradually add warm water to the flour mixture and knead it into a smooth and pliable dough. Cover and let it rest for 15 minutes.
For the filling, heat 1 tablespoon of vegetable oil in a pan over medium heat.
Add grated ginger and chopped green chili to the pan, sauté for a minute until fragrant.
Add coriander powder, cumin powder, fennel seeds, red chili powder, sugar, sesame seeds, desiccated coconut, and asafoetida. Stir well to combine.
Add tamarind paste to the mixture and cook for 2-3 minutes until the flavors are well combined. Remove from heat and let it cool slightly.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the dough into two portions. Roll out one portion of the dough into a thin rectangular shape using a rolling pin.
Spread half of the filling mixture evenly over the rolled-out dough.
Carefully roll the dough tightly into a log, starting from one end. Repeat the process with the remaining dough and filling.
Slice the logs into 1 cm thick rounds and place them on the prepared baking sheet.
Brush the remaining vegetable oil over the Bhakarwadi rounds.
Bake in the preheated oven for 18-20 minutes or until golden brown and crisp.
Allow the Bhakarwadi to cool slightly before serving. Enjoy this delightful gluten-free snack with your favorite chutney or tea.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 53.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2345 mg | 50% | |
*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.
