Traditional Maharashtrian Bhakarwadi Recipe
Traditional deep fried rolled sweet and savoury pinwheels to serve with tea
Traditional Maharashtrian Bhakarwadi Recipe is a deep fried snack that is served for tea time and especially prepared during the Diwali to entertain the guests and relatives who visit your house. Bhakarwadi is the crispy fried pinwheel made of spiced flour with a yummy and tangy filling that has sugar, amchur, tamarind paste, red chilli powder, cumin seeds and more. A tight dough is formed with spiced flour and the dough is rolled to thick sheets. Then the filling is sprinkled all over it generously and then the dough is rolled tightly. Now the rolled sheet is cut to equal thickness to make the pinwheels and then deep fried in batches.
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For the dough
- 1/2 cup All Purpose Flour (Maida)
- 1/2 cup Gram flour (besan)
- 1 pinch Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Baking soda
- 1 pinch Asafoetida (hing)
- Salt , to taste For filling
- 1/2 cup Dessicated Coconut
- 1 tablespoon Sugar
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Cumin powder (Jeera)
- 2 tablespoon Sesame seeds (Til seeds)
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Poppy seeds
- Salt , to taste
- Cooking oil , for deep-frying
- 2 tablespoons Tamarind Paste , or Tomato ketchup
How to make Traditional Maharashtrian Bhakarwadi Recipe
To begin making Traditional Maharashtrian Bhakarwadi Recipe, take all the ingredients required to make the dough in a mixing bowl and give it a nice mix.
To the dry ingredients, add water little by little, and by mixing with fingers first. Once the crumbly dough is formed, knead it by applying pressure into a tight dough.
Cover the dough with a damp kitchen towel and leave it untouched for 15-20 minutes. This will help in increasing the binding strength of the flour.
Meanwhile, take all the ingredients required for filling and blend it into a coarse masala powder in a food processor, except the tamarind powder (or tomato ketchup).
After resting time, divide the dough into equal sized balls.
Roll each ball into a thick roti. Brush the roti with tomato ketchup/tamarind paste and spread the filling of masala powder all over the roti.
Roll tightly to form a roll. And run a sharp knife to cut it into roundels of about 1 cm thick each.
Once done, heat enough oil in a deep frying pan to cook the bhakarwadi.
Once the oil is hot, on a medium heat, drop the prepared bhakarwadi in batches and deep fry them till done and brownish in colour. Take them out once done and absorb excess oil by putting them on a kitchen towel.
Once all the bhakarwadi are done and cooled, store them in an airtight container till required. These bhakarwadi stay good for a couple of weeks.