Nut-Free Bhakarwadi
Discover the irresistible crunch of Nut-Free Bhakarwadi, a delightful twist on the traditional Maharashtrian snack that’s perfect for those with nut allergies. This savory treat combines a flaky, golden crust made from all-purpose flour, whole wheat flour, and semolina, with a bold, aromatic filling of roasted spices, tamarind paste, and coconut. Packed with the flavors of fennel, coriander, sesame seeds, and a hint of garam masala, each bite offers a burst of spice and tangy goodness. Slow-fried to perfection, these crispy rolls are easy to make, allergy-friendly, and ideal for serving as a tea-time snack or festive treat. Indulge in the nut-free magic of this crunchy snack that is sure to win hearts!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Whole wheat flour
- 50 grams Semolina
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds
- 3 tablespoons Vegetable oil
- Water
- 2 tablespoons Poppy seeds
- 2 tablespoons Coriander seeds
- 1 tablespoon Fennel seeds
- 2 tablespoons Sesame seeds
- 50 grams Desiccated coconut
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchur powder (dried mango powder)
- 1 teaspoon Sugar
- 1 tablespoon Tamarind paste
- Oil for frying
Instructions
In a mixing bowl, combine all-purpose flour, whole wheat flour, semolina, salt, turmeric powder, and carom seeds.
Add vegetable oil to the flour mixture and mix well until it resembles breadcrumbs.
Add water gradually and knead into a smooth and stiff dough. Cover with a damp cloth and let it rest for 15 minutes.
In a pan, dry roast poppy seeds, coriander seeds, fennel seeds, and sesame seeds over low heat for about 2 minutes or until aromatic.
Grind the roasted spices into a coarse powder.
In a bowl, mix the ground spices with desiccated coconut, red chili powder, garam masala, amchur powder, sugar, and tamarind paste. Set aside.
Roll out the dough into a large rectangle about 1/8 inch thick.
Evenly spread the spice mixture over the dough, leaving some edges bare for sealing.
Start rolling the dough tightly from one end to form a log. Seal the edges using a little water.
Cut the log into 1/2-inch thick rounds using a sharp knife.
Heat oil in a deep frying pan over medium heat.
Fry the bhakarwadi in batches, turning occasionally until golden brown and crispy, about 6-8 minutes per batch. Ensure the oil is not too hot to prevent burning.
Remove and drain on paper towels. Let them cool completely before storing.
Enjoy as a crunchy, nut-free snack!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 20.3 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1707 mg | 36% | |
*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.
