Sugar-Free Bhakarwadi
Indulge in the guilt-free delight of Sugar-Free Bhakarwadi, a healthier twist on the classic Maharashtrian snack. Made with a wholesome blend of whole wheat flour, chickpea flour, and semolina, these golden spirals are packed with the warmth of toasted dry coconut, aromatic fennel, sesame, and poppy seeds, all spiced to perfection with red chili, cumin, coriander, and a hint of tangy amchoor. This crisp and flavorful treat is carefully crafted without any added sugar, making it an ideal snack for those seeking a health-conscious yet satisfying bite. Perfectly crunchy and irresistibly savory, Sugar-Free Bhakarwadi pairs beautifully with a hot cup of tea or as a nutritious midday munch. Plus, it can be stored in an airtight container, ensuring you have a delicious snack on hand anytime you crave it!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Chickpea flour (Besan)
- 2 tablespoons Semolina (Suji)
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (Hing)
- 0.5 teaspoon Carom seeds (Ajwain)
- 1 teaspoon Salt
- 3 tablespoons Oil
- 0.5 cup Water
- 0.5 cup Grated dry coconut
- 1 teaspoon Fennel seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Poppy seeds
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Amchoor powder (Dry mango powder)
- as needed Oil for frying
Instructions
In a large bowl, mix together whole wheat flour, chickpea flour, semolina, turmeric powder, asafoetida, carom seeds, and salt.
Add 3 tablespoons of oil to the flour mixture and rub between your palms to combine it until the mixture resembles breadcrumbs.
Gradually add water to the mixture and knead into a firm, smooth dough. Cover with a damp cloth and set aside for 15 minutes.
For the filling, heat a pan over low flame and dry roast grated dry coconut, fennel seeds, sesame seeds, and poppy seeds until the coconut turns light golden brown.
Remove the mixture from heat and add red chili powder, coriander powder, cumin powder, amchoor powder, and salt to taste. Mix well and allow it to cool.
Divide the dough into two equal parts and roll each one into a thin rectangular sheet using a rolling pin.
Spread an even layer of the prepared filling over the dough sheet.
Carefully roll the dough into a tight spiral log. Seal the edge by applying a little water.
Repeat the process with the second half of the dough.
Using a sharp knife, cut each rolled log into 1/2-inch thick slices.
Heat oil in a deep pan over medium heat. Once hot, gently slide in the bhakarwadi slices, a few at a time, and fry until golden brown and crisp on both sides.
Remove the bhakarwadi from oil using a slotted spoon and drain excess oil on paper towels.
Allow them to cool and store in an airtight container.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 17.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1970 mg | 42% | |
*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.
