Bhakarwadi is a traditional spicy tangy Maharashtrian snack.It is a crispy fried roll, stuffed with a spicy tancy mixture of coconut, poppy seeds and other many ingredients.Bhakarwadi is very famous in Kolhapur and Pune, which are the famous cities of Maharashtra. Pune Bhakarwadi does not have coriander and garlic in the stuffing while Kolhapur Bhakarwadi have lots of coriander and garlic.The rest ingredients are the same.
So try the both versions and enjoy the flavours of Bhakarwadi.
For the outer cover
- All purpose flour - 1 cup
- Besan flour - 2 tbsp
- Red chilly powder - 1/2 tsp
- Water - 1/4 cup ( less or more)
- Oil - 1 tsp
- Salt to taste
- Tamarind paste - 2 tsp
- Sealing paste (mix of 1 tbsp of all purpose flour and 1 tsp of water)
- Oil for frying
For the stuffing
- Dry coconut powder - 3 tbsp
- Poppy seeds - 1 tbsp
- Sesame seeds - 1 tbsp
- Red chilly powder - 2 tsp
- Cloves - 1
- Amchur powder - 1/2 tsp
- Sugar - 1&1/2 tsp
- Cumin - coriander powder - 1/2 tsp
- Fennel seeds - 1 tsp
- Salt to taste
- Combine all purpose flour, besan flour, salt and chilly powder in one bowl. Add oil and mix it well.
- Knead the dough by adding required amount of water and prepare a stiff dough.
- Then apply oil to the dough and let it rest for at least 20 minutes.
- For the stuffing, mix all the ingredients and grind it to the coarse mixture.Check the mixture and adjust the taste according to your preference.
- Divide the dough into small balls and roll them into thin circles using some dry flour(all purpose flour).
- Apply the tamarind paste lightly to the rolled circle and spread the stuffing mixture evenly.
- Spread the thin layer of stuffing mixture.
- Lightly press the stuffing with your fingers to set it properly. Don't put the stuffing till the edges.
- Otherwise, stuffing will come out while deep frying.
- Apply sealing paste(mix of 1 tbsp of all purpose flour and 1 tsp of water) to the edges of circle and roll the circle tightly.
- Press the roll lightly with your hands to make it set well.Then, cut them into pieces of the required size.
- Deep fry the bhakarwadi in batches on medium flame until the bhakarwadi gets light golden in colour.
- Drain them on the paper towel.Once cooled, store them in an air tight container.