Low Sodium Bhakarwadi
Indulge in the irresistible flavors of **Low Sodium Bhakarwadi**, a wholesome twist on the classic Indian snack that’s both health-conscious and packed with bold spices. This baked version delivers the signature crisp texture without the overload of salt, making it perfect for those watching their sodium intake. Made with a blend of all-purpose and whole wheat flour, the dough is rolled thin, layered with a fragrant filling of toasted fennel, coriander, cumin, sesame seeds, and grated coconut, and delicately spiced with tamarind paste, ginger, garlic, and carom seeds. Each bite offers a delightful balance of tanginess, mild heat, and nutty undertones. Ready in just over an hour, these guilt-free spirals are ideal as a tea-time treat or a light snack, and they store beautifully for days of enjoyment. Discover how this **low sodium baked Indian snack** can redefine your snack game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Whole wheat flour
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 tablespoons Sugar
- 0.25 teaspoons Asafoetida (hing)
- 50 ml Oil
- 150 ml Water
- 2 teaspoons Fennel seeds
- 2 teaspoons Coriander seeds
- 1 teaspoons Cumin seeds
- 2 tablespoons Sesame seeds
- 50 grams Dried coconut, grated
- 2 tablespoons Tamarind paste
- 1 teaspoons Carom seeds
- 1 teaspoons Ginger, grated
- 2 teaspoons Garlic, minced
- 1 tablespoons Poppy seeds
Instructions
In a bowl, mix the all-purpose flour and whole wheat flour with turmeric powder, 1 teaspoon of red chili powder, and 2 tablespoons of oil. Add water gradually and knead into a smooth dough. Cover and set aside to rest for 20 minutes.
Dry roast fennel seeds, coriander seeds, and cumin seeds in a pan over low heat until fragrant. Once cooled, coarsely grind them into a powder.
In the same pan, toast sesame seeds and poppy seeds until golden. Remove and set aside.
Mix the ground spice powder with grated coconut, sesame seeds, tamarind paste, ginger, garlic, sugar, and asafoetida. Add remaining oil to form a thick paste. Adjust consistency with a little water if necessary.
Preheat the oven to 350°F (175°C).
Divide the dough into smaller portions. Roll each portion into a thin sheet. Evenly spread the prepared spice filling onto the sheet, leaving a small border on all sides.
Carefully roll the sheet into a tight log. Seal the edges with a little water.
Cut the log into 1-inch pieces and place them on a baking tray lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until the bhakarwadi are golden and crispy.
Allow to cool completely before serving. Store in an airtight container.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 36.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1543 mg | 33% | |
*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.
