Bhakarwadi

Name: Bhakarwadi
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 32 servings
Cuisine: maharashtrian
Ingredients: 1.5 cup all-purpose flour (for the dough); 2 tbsp chickpea flour (for the dough); 2 tbsp oil (for the dough); 0.5 tsp salt (for the dough); 1 pinch turmeric powder (for the dough); 0.5 cup water (as needed for a firm dough); 0.5 cup desiccated coconut; 3 tbsp sesame seeds; 1 tbsp poppy seeds; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 1 tsp cumin seeds; 0.5 tsp red chili powder; 0.5 tsp garam masala; 0.5 tsp dry mango powder; 1 tsp sugar; 1 tbsp tamarind paste (thick)

RATING

4.6/5(115)

TASTE SCORE

9/10

Crisp, tightly rolled spirals made with a spiced coconut and sesame filling tucked inside a lightly seasoned dough. This Maharashtrian snack has the perfect mix of sweet, tangy, and gently spicy flavors in every bite.

PREP

30m

COOK

25m

SERVES

1 PIECE

45 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the dough.
1.Mix all-purpose flour, chickpea flour, salt, turmeric powder, and oil in a bowl.
2.Rub the oil into the flour until the mixture looks sandy.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and keep it aside for 15 minutes.
TIPKeep the dough firm, not soft, so the spirals hold their shape while frying.
roast · ~4 min
Roast the filling ingredients.
1.Heat a dry pan on low heat.
2.Roast desiccated coconut until lightly aromatic.
3.Add sesame seeds, poppy seeds, coriander seeds, fennel seeds, and cumin seeds.
4.Roast for 2 to 3 minutes until fragrant, then cool completely.
TIPUse low heat here so the coconut and seeds toast evenly without burning.
mix · ~5 min
Make the filling.
1.Coarsely grind the roasted mixture in a grinder.
2.Transfer it to a bowl and add red chili powder, turmeric powder, garam masala, dry mango powder, sugar, and salt.
3.Mix in tamarind paste.
4.Sprinkle in a little water only if needed to make a moist, crumbly filling.
assemble · ~15 min
Roll and shape the bhakarwadi.
1.Divide the dough into 4 equal portions.
2.Roll one portion into a thin oval sheet.
3.Spread a thin layer of filling over it, leaving a small border.
4.Brush a little water on the edge and roll tightly into a log.
5.Cut the log into small spiral pieces about 1 inch thick.
6.Repeat with the remaining dough and filling.
TIPRoll the sheet thin and the log tight, otherwise the spirals can open in the oil.
rest · ~10 min
Rest the shaped pieces.
Arrange the cut spirals on a plate and let them rest for 10 minutes. This helps them dry slightly and hold together better during frying.
fry · ~15 min
Fry the bhakarwadi.
1.Heat oil for frying on low-medium heat.
2.Slide in a small batch of spirals without crowding the pan.
3.Fry slowly, turning gently, until deep golden and crisp on all sides.
4.Lift them out and drain well before frying the next batch.
TIPFry on gentle heat so the layers cook through and turn crisp without getting dark too fast.
serve
Cool and serve.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough firm and not elastic; a soft dough makes the spirals puff and loosen while frying.
2
Cool the roasted coconut and seeds fully before grinding, or the filling can turn oily and pasty.
3
Grind the filling coarse, not fine, so the layers stay textured and the center does not compact.
4
Use only a thin layer of filling; overfilling makes the log burst or unravel in hot oil.
5
After cutting, gently press each spiral once so the loose end sticks and the shape holds better.
6
Fry on low-medium heat from the start; high heat browns the outside before the inner layers crisp.
7
Let the bhakarwadi cool completely before storing, otherwise trapped steam will soften the crust.