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:
Preparation Method:
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
- 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.
- 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
- 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.
- 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.
