Baked Bhakarwadi Recipe
Give this crunchy, sweet, spicy and tangy Baked Bhakarwadi Recipe a try. Serve these baked goodness as a tea time snack along with a hot cup of tea.
Bhakarwadi is a very popular Maharashtrian spicy tea time snack. The origin of the Bhakarwadi actually is in Gujrat and the Gujarati Bhakarwadi is a little different than the Maharashtrian Bhakarwadi.
The filling of the Bhakarwadi is made with different seeds like poppy seeds, sesame seeds mixed along with various different spices in the right portion to get the balance of the sweet, spice and tangy which is the signature flavour of a bhakarwadi.
Traditionally the Bhakarwadi is deep fried but we have made them a little healthy by baking them. With less oil and lot of spicy, sweet and tangy goodness these Baked Bhakarwadi are sure to satisfy your tea time hunger. . They can be made in big batches and stored for weeks at room temperature.
Baked Bhakarwadi make a great festival snack and you can make them for Diwali or holi or a tea party snack. Baked Bhakarwadi are always a crowd pleaser.
Serve Baked Bhakarwadi Recipe as a tea time snack along with a hot cup of Adrak Chai.
If you like this recipe, here are more snack recipes to try
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6 Servings
Ingredients
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Ingredients for the dough
- 2/3 cup All Purpose Flour (Maida)
- 1 cup Gram flour (besan)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Ghee
- Salt , to taste
- Water , to knead Ingredients for the filling:
- 1/4 cup Poppy seeds
- 1/4 cup Sesame seeds (Til seeds)
- 1/2 cup Dessicated Coconut
- 1 tablespoon Ginger , grated
- 1 tablespoon Green Chilli , finely chopped
- 1/2 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Mint Leaves (Pudina) , finely chopped
- 1/3 cup Sugar
- 1/2 Lemon , juiced
- Oil , spray
How to make Baked Bhakarwadi Recipe
To begin making Baked Bhakarwadi Recipe, in a medium bowl add all the ingredients listed under "For the Dough" like the all purpose flour, gram flour, turmeric powder, kashmiri red chilli powder, ghee, salt to taste and stir well. Add water little by little and knead until you get a firm dough. Cover with a damp cloth and keep aside.
Heat up a pan, add poppy seeds and sesame seeds. Roast them on low flame until nice aroma comes out. Once done transfer the seeds to a bowl and keep aside.
In the same pan roast dry coconut until slightly golden. Remove that and keep aside. In a mixer add roasted poppy seeds, sesame seeds, coconut and all the other ingredients (Except sugar) listed under "For the Filling". Pulse couple of times so that everything is mixed well. Now add the sugar and stir with a spoon. Keep the Bhakarwadi filling aside.
Preheat oven to 180 C. Keep your work space ready by greasing the place with a few drops of oil. Divide the Bhakarwadi dough to 3 equal balls. Work one by one.
Place one ball and roll out thin. Brush with some lemon juice. Spread 1/3rd of the prepared filling. Press with your hand to keep the filling in place. Roll in from the corners and until the end to get a cylindrical roll.
Press well on the top. Use a knife and cut them in 1/4 inch sized pieces pinwheels.
Arrange the filled Bhakarwadi on a baking tray lined with wax paper. Bake the Bhakarwadi for about 35 to 40 minutes or until brown and crispy. Cool down and store in an airtight container.
Serve Baked Bhakarwadi Recipe as a tea time snack along with a hot cup of Adrak Chai.
