Can you relate to days when you cook something for the first time and itturns out SO good that you can’t wait for your husband to get home in the eveningso he can taste it too? That is how Ifelt when I made this popular Maharashtrian snackBhakarwadi, which generally appears too complicated to make athome. But it is not. I can especially vouch for this after having made plenty of times at home.
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| Bhakarwadi - Tea Time Snack recipe |
Bakarwadi is a fried savory snack that has a spicy stuffing rolled intoa dough and sliced into small pieces that look like pinwheel cookies. Bhakarwadi has a good shelf life, can bestored at room temperatures for weeks, thesesavory bhakarwadi rollsare good travel companion to munch on,and go well withIndian tea (chai). Yes, just like the humble mathri.
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| Indian snack - bhakarwadi |
Bakarwadi Recipe
Adapted from Swad Sugandh
Yields: 25-35 pieces
Ingredients for Bakarwadi
For dough:
1 cup all-purpose flour(or ½ cup all-purpose flour + ½ cup whole wheat flour)
2 Tbsp cornstarch
1 pinch baking soda
¼ tsp salt
2 Tbsp oil for dough
Water for kneading dough
Oil for deep frying
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| Bakarwadi stuffing ingredients |
For stuffing:
½ cup thin sev[baareek sev, NOT bhujiya]
2 Tbsp grated drycoconut (or use desiccated coconut)
2 tsp poppy seeds [khus khus]
2 tsp sesame seeds [til]
1 tsp fennel seedpowder [saunf powder]
1 tsp red chili powder[lal mirch powder]
2 tsp coriander-cuminpowder[dhania-jeera powder]
¼ tsp garam masala (optional)
1 tsp green chilipaste
1 tsp ginger paste
1 tsp garlic paste
2 Tbsp choppedcilantro
2 Tbsp tamarindchutney (depends, explained below)
Salt to taste (depends, explained below)
How to make Bhakarwadi
1. For dough: Combine flour+ cornstarch + baking soda + salt + oil and mix well. Add water by a tablespoon in each intervaluntil you make a little firm dough. Keepcovered for 15 minutes until you work on the stuffing.
Keep in mind: Do not add excessbaking soda, otherwise your bhakarwadi will scatter in oil. Do not add excess water, otherwise your softdough will not shape well nor hold the stuffing.
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| Make Bhakarwadi at home - dough, stuffing, rolling, slicing, frying - that's it! |
2.For stuffing: Combineall dry ingredients for stuffing, add the pastes, and then add the tamarindchutney by a teaspoon just until it brings the mixture together.
Keep in mind: If yourginger/garlic/green chili paste or tamarind chutney already have salt, tasteyour stuffing before adding any excess salt. Also, remember that stuffingshould neither be very moist nor too dry,so adjust the quantity of tamarindchutney for the stuffing to bind together.
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| How to make bhakarwadi - stuffing and rolling |
3.Divide thedough into two balls. Divide thestuffing into two parts. Roll out eachdough into a thin round large roti, and spread the stuffing over eachroti. Press the stuffing over roti lightlywith your palms or rolling pin so it forms a thin layer. Now fold ½ inchof left + right edges of each roti over the stuffing and roll each rotitightly. Cover these rolled rotis with a moist cloth and keep aside 15-20mins.
Keep in mind: Do not roll the rotitoo thin or the stuffing will break out from the dough. If you want to work on one roti at a time,keep the other dough covered so it does not dry out. You can also refrigerate the rolls so slicingbecomes easier.
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| Spicy bakarwadi snack from Maharashtra - in process of frying |
4.Heat sufficientoil on medium heat in a pan or wok. Cutabout 1 inch pieces of the prepared rolls and press them gently betweenpalms. Here's why this recipe yields between 25-35 pieces of bhakarwadi - depending on how much you have flatted the roti, how you have rolled with the stuffing, and how small you cut the pieces. To avoid the filling from coming out while frying, you can apply athin layer of cornstarch + water mixture over the cut edges of the bakarwadi. When the oil is hot, deep fry the bhakarwadiover medium-low flame till crispy and golden brown – could take about 8 minutes foreach batch. Drain on paper towel, storein an airtight container only after completely cooled down.
Keep in mind: Use a wide pan or wok sothat you can fry about 10-15 pieces at a time while also having enough space toturn them around. If you fry bhakarwadion high flame, they will not be crisp the next day.
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Savory bhakarwadi rolls with spicy filling |
All the 'keep in mind' above have appeared here after the numerous times I have made theseawesomespicy bhakarwadis. Trust me with this foolproof recipe. You have got to try making them.
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| Recipe for Bhakarwadi | Popular snack from Maharashtra |
Do you have to take some snacks for potluck and cannot decide what to make? If you are looking for dry potluck snack ideas, Bhakarwadi is a good option. Do you want to make bite-size appetizers foryour party? Make mini Bhakarwadi and stackit up (for presentation), and let guests at your party easily grab one.
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| Crispy savory spicy snack bakarwadi roll |
Enjoy.
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