High Protein Bhakarwadi
Elevate your snack game with this *High Protein Bhakarwadi*, a wholesome twist on the classic spicy-sweet Maharashtrian treat. Packed with nutrient-rich ingredients like whole wheat flour, chickpea flour, and protein-loaded mashed moong dal, this recipe transforms traditional bhakarwadi into a guilt-free indulgence. The aromatic filling combines sesame seeds, tamarind paste, jaggery, and warming spices like cumin, fennel, and red chili, delivering a bold explosion of flavors in every bite. Perfectly golden and crisp after frying, these bite-sized rolls are ideal for tea-time or as a healthy on-the-go snack. Whether you’re looking for high-protein vegetarian snacks or simply a delightful homemade treat, this recipe has something for everyone—comforting, satisfying, and utterly delicious!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Chickpea flour (Besan)
- 0.5 cup Lentils (Moong dal), cooked and mashed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Oil
- 2 tablespoons Sesame seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 tablespoon Tamarind paste
- 3 tablespoons Grated coconut
- 1 tablespoon Jaggery, grated
- 1 teaspoon Fennel seeds
- 1 teaspoon Poppy seeds
- 0.75 cup Water
Instructions
In a large mixing bowl, combine whole wheat flour and chickpea flour. Add turmeric powder, and salt, and mix well.
Add 2 tablespoons of oil to the flour mixture and combine until the mixture resembles bread crumbs.
Gradually add water and knead into a firm dough. Cover and set aside for 20 minutes.
For the filling, heat 1 tablespoon of oil in a pan. Add sesame seeds, fennel seeds, and poppy seeds. Sauté for a minute.
Add coriander powder, cumin powder, red chili powder, and grated coconut. Mix well and cook for 2-3 minutes.
Stir in the cooked and mashed lentils, tamarind paste, and grated jaggery. Mix well until everything is combined and the mixture is slightly dry.
Roll the dough out into a thin rectangle on a floured surface.
Spread the filling evenly over the dough, leaving a small margin on the edges.
Roll the dough tightly into a log, sealing the edges with a little water.
Cut the roll into 0.5-inch thick slices.
Heat oil in a deep pan for frying. Once hot, reduce the heat to medium and fry the bhakarwadi slices until golden brown and crisp.
Drain on paper towels and serve warm or store in an airtight container once cooled.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 38.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2413 mg | 51% | |
*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.
