Baked Bhakarwadi

Bhakarwadi is popular Maharashtrian spicy snack , normally is deep fried, which requires little more effort, also very popular in Gujarati households too. Many houses prepare them regularly and have it with their evening tea. Bhakarwadi is a good snack to carry with you whilst you are travelling and has good shelf life(in my home no shelf life at all,lol they don't even survive before going on any shelf).

There are two types of Bhakarwadi recipes out there, Bhakarwadi and Dry Bhakarwadi, however Dry Bhakarwadi is hugely popular. In normal Bhakarwadi Onion, Garlic and fresh coriander leaves are added where in Dry Bhakarwadi Gram flour sev ( spicy noodles ) , garlic and tamarind chutney added, because of Tamarind and Gram flour these Bhakarwadi filling stays dry and also stays for longer too, I did not add any Garlic in this recipe to keep this recipe Onion Garlic free but added dried coriander leaves.

So, let's see how I baked delicious and mouth watering Dry Bhakarwadi which has loads and loads of yummy flavours.  With little extra care and effort, you can have these healthy wadis in your home.

Notes:-  
If you do not have sev, take 100 g besan, add chilli and turmeric powder, salt and oil. Make batter adding little water and make small BHAJIYA and fry in oil. Let it cool completely then grind in a mixer and make coarse flour. Add this instead of sev.

To make dry coriander leaves, wash and pat dry coriander leaves with kitchen towel. In a plate lay washed coriander leaves on a kitchen paper for 24 hours. they will dry.

📖 Recipe

Baked Bhakarwadi

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Baked Bhakarwadi is a crisp, spiral-shaped Gujarati and Maharashtrian snack filled with a sweet, spicy, tangy, and nutty mixture. These crunchy bite-sized snacks are perfect for teatime, festive occasions, and sharing with family and friends.

Course Snacks

Cuisine Indian

Diet Vegan

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 35 pieces

Author Hayley Dhanecha

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Ingredients

Pastry Dough

• 400 grams plain flour
• 200 grams besan
• 1 tablespoon red chilli powder
• ¾ teaspoon turmeric powder
• salt to taste
• 4 tablespoons oil
• water as needed

Filling

• ½ cup thin sev
• 2 tablespoons sesame seeds roasted
• 2 tablespoons white poppy seeds roasted
• 4 tablespoons desiccated coconut roasted
• 2 tablespoons roasted peanuts
• 1 tablespoon fennel seeds
• 1 tablespoon garam masala
• 2 tablespoons red chilli powder
• 2 tablespoons ground coriander and cumin powder dhana jeera
• ½ teaspoon black pepper powder
• 3 to 4 tablespoons sugar
• 2 tablespoons oil
• 2 tablespoons dried coriander leaves
• 3 to 4 tablespoons thick tamarind pulp
• ½ teaspoon amchoor powder
• salt to taste

For Assembly

• 3 to 4 tablespoons oil for brushing
• ½ teaspoon lemon juice mixed with ½ teaspoon water

Instructions

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Prepare the Bhakarwadi Dough

• In a large bowl, combine the plain flour, whole wheat flour, red chilli powder, turmeric powder, salt, and oil.
• Gradually add water and knead into a firm dough.
• Cover and rest for 20 to 25 minutes.

Prepare the Filling for Bhakarwadi

• Preheat the oven to 190°C (170°C fan) or Gas Mark 5.
• Place the sev, sesame seeds, poppy seeds, desiccated coconut, peanuts, fennel seeds, garam masala, red chilli powder, ground coriander and cumin powder, black pepper, salt, sugar, dried coriander leaves, and amchoor powder into a food processor.
• Pulse until coarsely ground.
• Transfer to a bowl and mix in the oil and 1 to 2 tablespoons tamarind chutney. The filling should be slightly moist but not wet.

Assemble the Bhakarwadi

• Divide the dough into equal portions.
• Roll each portion into a large, thin circle.
• Spread a thin layer of tamarind chutney over the surface, leaving a small border around the edges.
• Evenly sprinkle the filling over the chutney and gently press it down with the back of a spoon.
• Brush the edges with the lemon and water mixture.
• Fold a small strip of dough on the left and right sides over the filling.
• Starting from one end, tightly roll the dough into a log.
• Cut into 2.5 to 4 centimetre (1 to 1½ inch) pieces.

Bake the Bhakarwadi

• Lightly grease a baking tray with oil.
• Arrange the bhakarwadi pieces on the tray, leaving a little space between them.
• Brush the tops lightly with oil.
• Bake for 20 minutes.
• Rotate the tray and bake for a further 10 to 12 minutes, or until golden brown and crisp.
• Allow to cool completely before serving.

Notes

• The filling should be moist enough to hold together but not wet.
• Cooling completely helps the bhakarwadi become crisp.
• Store in an airtight container for up to 2 weeks.
• Serve with tea, coffee, or cold drinks.

Nutrition

Calories: 122kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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