Bhakarwadi: A Traditional Spicy Maharastrian Snack

Bhakarwadi Recipe

Bhakarwadi Recipe

When it comes to evening snacks, there are choices galore. Bhakarwadi is one among those special snacks which I enjoy preparing at home. Having Bhakarwadi along with tea in the evening is something which I have always relished, especially during winters and rainy season. It is a traditional spicy Maharastrian snack which takes time and effort to prepare and can be stored for days. This spicy snack is an all-time favourite of the Marathi people and is a must-make for festivals. This snack is easily available in the market, too, but it is always a pleasure to try out new recipes at home, especially when these are not specific to your region. Let’s have a look at how it is made:

Preparation Method:

There are three stages in the preparation of this snack: preparing the dough, preparing the stuffing, and then frying it.

Preparation time: 1 Hour

Cooking time: ½ Hour

Ingredients for the dough:

  • Besan or Bengal gram flour – 3/4 cup
  • Maida or plain flour – 1 and 1/2 cup
  • Chilli powder – 1 tsp
  • Hing or asafoetida – ¼ tsp
  • Oil – 2 to 3 tsp
  • Baking powder – ½ tsp
  • Water as needed
  • Salt to taste

Preparation of the dough:

  • Sieve all the dry ingredients mentioned above and put it in a bowl.
  • Knead it into a pliable dough using 2 to 3 tsp of oil and some water.

Ingredients for the stuffing:

  • Jeera powder or Cumin seeds powder – ½ tbsp
  • Dhaniya powder or Coriander powder – ½  tbsp
  • Roasted Khus-Khus or Poppy seeds – 100 gms
  • Slightly fried grated coconut – 200 gms
  • Green chillies – 3 to 4
  • Chopped Adrak or Ginger – 2 tsp
  • Chopped Dhaniya or Coriander – 1/4 cup
  • Chilli powder – 2 tsp
  • Haldi or Turmeric powder – ½ tsp
  • Hing or Asafoetida – ¼ tsp
  • Tamarind paste – ¼ cup or just use lemon juice
  • Salt as per taste

Making the stuffing:

  • Just mix all the dry spices mentioned above.
  • Mix the dry mixture with the tamarind pulp or lemon juice.
  • Divide the mixed stuffing into equal proportions and keep aside.

Preparation of the Bhakarwadi:

  • Divide the dough into medium-sized balls according to the number of portions of the spicy stuffing.
  • Flatten out each ball into a small circle like puris.
  • Fill each circle with the masala stuffing and roll it like a cylinder, closing the ends. These are known as vadis.
  • Now take a pan. Add oil and heat it. Fry the Bhakarwadis till they become golden brown.

Your Bhakarwadis are ready to be served with tea. You can also store them in air-tight containers for later use. Some people also opt for the baked Bhakarwadis. For these, instead of frying, you have to arrange all the Bhakarwadis in a baking tray and bake for half-an-hour or till done. However, being a personal favourite, I would suggest the fried ones.