Soy-Free Bhakarwadi
Delight your senses with this irresistible **Soy-Free Bhakarwadi**, a wholesome twist on the traditional Maharashtrian snack. Made with a unique blend of all-purpose flour, whole wheat flour, and semolina, these pinwheel-shaped treats are packed with a flavorful filling of grated coconut, sesame seeds, poppy seeds, and aromatic spices like fennel, red chili, amchur, and asafoetida. The hint of tamarind paste adds a zesty tang that perfectly complements the crisp, golden exterior achieved through deep-frying. Crafted without any soy-based ingredients, this recipe is perfect for those with dietary restrictions. Whether served as a tea-time snack or as a festive treat, these crunchy delights are sure to become a family favorite. Enjoy them fresh or store in an airtight container for an anytime indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Whole wheat flour
- 50 grams Semolina (rava)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 150 ml Water
- 75 ml Oil
- 50 grams Grated coconut
- 2 tablespoons White sesame seeds
- 1 tablespoon Poppy seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- 2 teaspoons Amchur (dried mango powder)
- 2 teaspoons Sugar
- 0.5 teaspoons Ginger powder
- 0.25 teaspoon Asafoetida (hing)
- 1 tablespoon Tamarind paste
- 1 tablespoon Water (for filling)
- 500 ml Oil (for deep frying)
Instructions
In a large mixing bowl, combine all-purpose flour, whole wheat flour, semolina, turmeric powder, and salt.
Heat 75 ml of oil until warm, then add it to the flour mixture. Mix well with your fingers until the mixture resembles breadcrumbs.
Gradually add water to the mixture, kneading it into a firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
For the filling, dry roast the grated coconut, sesame seeds, poppy seeds, and fennel seeds in a pan over medium heat until golden and aromatic. Allow to cool.
Transfer the roasted mixture to a food processor. Add coriander powder, red chili powder, amchur, sugar, ginger powder, and asafoetida. Pulse until combined.
Add tamarind paste and a tablespoon of water to the mixture. Blend into a thick, sticky consistency. Adjust seasoning as needed.
Divide the rested dough into equal portions and roll each portion into a smooth ball.
Flatten each ball using a rolling pin to form a thin, rectangular sheet, about 2 mm in thickness.
Spread a thin layer of the filling evenly over each rolled sheet, pressing it down gently.
Roll each sheet tightly from one end to form a cylinder. Use a little water on the edge to seal it.
Cut the rolled cylinder into thick pinwheels, about 1 cm in width, and ensure the filling is secure.
Heat oil for deep frying in a kadhai or deep pan over medium heat.
Fry the pinwheels in batches until they are golden brown and crisp. Remove with a slotted spoon and drain excess oil on paper towels.
Allow the bhakarwadis to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
6718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 603.7 g | 774% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 24.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1352 mg | 29% | |
*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.
