Bhakarwadi / Bakarwadi

bhakarwadi bakarwadi recipe

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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
Tip: At step 6, you can directly deep fry the discs. Steaming is not always required.