The method of preparing bhakarwadi is very easy. It is made with gram flour and maida, and a mixture of spices. These refined and gram flour dough spirals are filled with a sweet-spicy mixture of coconut poppy seeds and sesame seeds and then deep fried till crisp. Making bhakarwadi is a little time consuming but once prepared, they can be stored in an air-tight container for a couple of days.
bhakarwadi rolls recipe
- refined flour or maida – 1 cup
- gram flour or besan – 3/4 cup
- salt – to taste
- turmeric powder – 3/4 cup
- red chili powder – 1 tablespoon
- oil – 1 tablespoon + to deep fry
- poppy seeds – 1 tablespoon
- sesame seeds – 1/4 cup
- dry grated coconut – 1/2 cup
- ginger – 1 tablespoon, finely chopped (or use dry ginger powder)
- green chilies – 3, finely chopped
- coriander powder – 1/2 tablespoon
- cumin powder – 1/2 tablespoon
- asafoetida powder or hing – 1/4 teaspoon
- garam masala – 1/2 teaspoon
- amchur powder or dry mango powder – 1/2 teaspoon
- coriander leaves – 2 tablespoons, finely chopped
how to make maharashtrian bhakarwadi recipe
1.Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chili powder, and oil. Add water little by little and make a stiff dough. Cover with a damp cloth and keep it aside.
2. Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl, mix together chopped ginger, finely chopped green chilies, coriander powder, cumin powder, red chili powder and turmeric powder.
3. Add roasted spices and mix well. Add asafoetida powder, chopped coriander leaves and salt. Mix well.
4. Divide the dough into eight equal portions. Roll out into a thin circle. Apply some water on the surface and spread a portion of the stuffing mixture. Roll it into flutes.
5. Rub into sesame seeds and place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly. Cut into 1-inch long pieces. If you are preparing bhakarwadi, then cut into 1/2-inch long pieces. Since this is bhakarwadi rolls, I have cut into 1-inch long piece.
6. Heat sufficient oil in a kadai and deep fry the pieces on a medium flame till golden brown and crisp.
7. Drain into an absorbent paper. Serve hot at room temperature.