Vegan Bhakarwadi
Discover the irresistible flavors of Vegan Bhakarwadi, a plant-based twist on the classic Maharashtrian snack that's crispy, flaky, and bursting with robust spice. Crafted with a unique blend of wholesome flours—whole wheat, all-purpose, and semolina—this recipe produces perfectly crunchy rolls filled with a flavorful coconut-spice mixture featuring fennel, amchur, and sesame seeds. Baked instead of deep-fried, this healthier version captures all the traditional taste while remaining completely vegan. Perfect as a tea-time snack or party appetizer, these bite-sized treats are easy to make, store well, and are sure to impress with their exotic taste and homemade charm.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 tablespoons Semolina
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Turmeric powder
- 3 tablespoons Coconut oil
- 1 teaspoon Salt
- 0.5 cup Water
- 0.5 cup Grated coconut
- 2 tablespoons White sesame seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Amchur (dry mango) powder
- 1 teaspoon Fennel seeds
- 1 teaspoon Sugar
- 0.5 teaspoon Black salt
- 2 tablespoons Cilantro leaves, finely chopped
Instructions
In a mixing bowl, combine all-purpose flour, whole wheat flour, semolina, baking soda, turmeric powder, and salt. Add coconut oil and mix until the mixture resembles breadcrumbs.
Add water gradually and knead to form a smooth, firm dough. Cover it with a damp cloth and let it rest for 20 minutes.
For the filling, in a pan on low heat, dry roast the grated coconut and sesame seeds until lightly golden and fragrant.
Add coriander powder, cumin powder, red chili powder, amchur powder, fennel seeds, sugar, black salt, and cilantro leaves to the coconut mixture. Mix well and remove from heat. Allow to cool.
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Divide the dough into 2 portions. Roll each portion out on a lightly floured surface into a thin rectangle.
Spread the filling evenly over the rolled dough, pressing gently so it sticks. Roll the dough tightly from one end to the other, like a jelly roll.
Cut the roll into 1 cm thick slices and arrange them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.
Let them cool on a wire rack before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 191 mg | 4% | |
*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.
