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Bhakarwadi is a traditional Maharashtrian snack made by stuffing a mix of roasted poppy seeds, coconut and a few spices in a lightly seasoned outer covering made with Bengal gram flour. This snack is mostly enjoyed as an evening snack with a cup of tea or coffee. The best part about bhakarwadi is that it can be stored for weeks in air-tight containers.
| Serves | Preparation Time | Cooking Time |
| 4 People | 15 – 20 Minutes | 20 – 25 Minutes |
Ingredients
- 300 g besan
- 100 g wheat flour
- A pinch of asafoetida
- 2 tbsp poppy seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- Salt to taste
For the Stuffing
- 2 tbsp chilli powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp roasted poppy seeds
- 2 tbsp coriander leaves, chopped
- 2 tbsp coconut, grated
Method
Step 1
Sieve besan flour, chilli powder, salt, asafoetida and transfer it to a bowl.
Step 2
Take 2 tbsp oil and knead a stiff dough. Allow it to rest for some time.
Step 3
Now divide the dough into equal parts and keep it aside.
Step 4
Next, roll out the dough into 4 inch diameter small circles.
Step 5
Now arrange the stuffing on the rolled dough and roll it like a cylinder.
Step 6
Repeat the same procedure for other dough parts.
Step 7
Take a steamer and boil water. On a perforated plate, arrange the rolls and allow it to steam for 15 minutes. Remove them from the steamer and allow it to cool.
Step 8
Cut it into 3 cm discs.
Step 9
In a kadhai, heat oil for frying. Deep fry these discs till they turn golden brown and crispy.
Step 10
Serve it hot or cool and store in air tight container.
Nutritional Information
| Calories | 465 K cal |
| Proteins | 21.9 gm |
| Fat | 11.2 gm |
| Carbohydrates | 68.7 gm |
| Cholesterol | 0 mg |
| Sodium | 52 mg |
| Potassium | 755 mg |
