How to make crisp Bhakarwadi Recipe | How to make Maharashtrian bhakarwadi Namkeen at home

How to make at-home Maharashtrian spicy snack Bhakarwadi | Step by step how to make best Bhakarwadi | Bhakarwadi banane ki vidhi | Different between gujrati and Marathi Bhakarwadi | Bhakarwadi is a traditional savory snack association from the states of Gujarat and Maharashtra. The Bhakarwadi snack recipe is like a crisp fried pinwheel rolled in with a masala mix that is sweet spicy and tangy in flavor.Here we have made Maharashrian Bhakarwadi.

Widely there are two Bhakarwadi variants – one the Gujrati Bhakarwadi and the other Maharashtrian or Marathi Bhakarwadi, in which Bhakarwadi made in Pune is considered the best from chitale. Maharashtrian Bhakarwadi is a spicy masala mix without garlic or onion added to it but in Gujrati Bhakarwad onion and garlic are added.

Talking about Bhakarwadi, it’s masala can also be made in different varieties where some add tamarind pulp and instead some add mango powder or lemon juice, Some add poppy seeds but some don’t add it. Coconut can also be added or you can even skip it. For sweetness jaggery or sugar can be added. All these variations make a difference in taste. We have tried to make the most popular and best variety of Bhakarwadi.

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As Bhakarwadi has become a famous tea time snack you can get Bhakarwadi from Haldiram. Now you get methi Bhakarwadi, garlic Bhakarwadi, healthy baked Bhakarwadi, and also mini Bhakarwadi. Bhakarwadi is such a snack that can be stored for several weeks airtight.

• Bakery
• Breakfast
• Rice Bowl
• Snacks

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Video for homemade Marathi Bhakarwadi

Recipe card for Spicy Bhakarwadi Snack Recipe

How to make Khasta Bhakarwadi Recipe | how to make Maharashtrian bhakarwadi Namkeen at home

Popular Maharashtrian snack

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Indian Gujrati, Indian, Maharashtrian

Servings 20

Calories 260 kcal

Ingredients

  

MASALA POWDER

• 1 Tbsp Coriander seeds / Dhaniya
• 1 Tbsp Cumin / Zeera
• 1 Tsp Fennel seeds / Saunf
• 1 Tsp Poppy seeds / Khash Khash
• 1 Tbsp Sesame seeds / Til
• 1/2 Cup Coconut / Nariyal
• 1/4 Tsp Asafoetida / Hing
• 1.5 Tsp Red Chilli powder / Lal mirch
• 1/2 Tsp or to taste Salt / Namak
• 2 Tbsp Tamarind pulp / Imli
• 2 Tbsp Jaggery powder / Gud
• OIL TO FRY

DOUGH

• 2 Cup Refined flour / Maida
• 1/2 Tsp or to taste Salt / Namak
• 1 Tbsp Gram flour / Besan
• 1/4 Tsp Turmeric / Haldi
• 1/2 Tsp Carom / Ajwain
• 5 Tbsp warm Oil / Tel
• 1/2 Cup or Less Water / Pani

Instructions

 

• Add Coriander seeds. Cumin seeds. Fennel seeds, Poppy seeds, Sesame seeds, Salt and Asafoetida to a vessel.
• Roast on low 2-3 minutes.
• Add Coconut and continue roasting for about a minute.
• Add Chilli powder again continue roasting for about a minute,
• Cool and grind into a masala powder.
• Now taking a vessel add Tamarind pulp, Jaggery powder and made masala powder.
• Cook till jaggery melts and the mix gets dry but still feels little moist.
• Now keeping this masala mix aside in a bowl take refined flour, Gram flour, Salt, Turmeric. Give a mix
• Add warm Oil and blend this into the flour.
• Next adding Water little at a time make a semi soft dough.
• Keep the dough to rest for about 15 minutes.
• Divide the dough in two portions and spread out each portion into a big roti which is neither too thick nor thin.
• Cut into a square shape and then spread the made masala over it, leaving the edges.
• Apply little water over the edges to stick and then tightly roll it.
• Cut into small pinwheels.
• Fry in medium hot Oil on low to get crispy Bhakarwadi.
• Strain out and serve or store after it cools down to room temperature as a tea time snack.

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