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:
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.