Bhakarwadi – Indian Snack Recipe

Bhakarwadi is a sweet and spicy tea-time snack and we can trace its origins to Maharashtra, India. Bhakarwadi can be stored for many weeks in air-tight containers and enjoyed at tea-time.


You will need

For the rolls
Gram flour (Besan in hindi) – 1/2 cup
Refined flour (Maida) – 1 1/2 cups
Red chilly powder – 1/2 tsp
Salt as per taste

For the stuffing
Poppy seeds (khus-khus)(Roasted) –  100 gms
Sesame seeds – 100gms
Grated dry coconut – 200 gms
Asafoetida (hing) – a very small amount say 2 pinches
Cumin (jeera) powder – 1/4 tsp
Coriander (dhania) powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Ginger – 1 inch piece chopped finely
Cilantro (Dhania leaves) – 1/2 a bunch (chopped)
Turmeric powder – 1/4 tsp
Oil for frying
Salt to taste

How to prepare Bhakarwadi

Mix  gram flour, refined flour, red chilli powder, asafoetida and salt together. Make dough with oil and a little water. The dough must be sufficiently stiff.

Mix poppy seeds, grated dry coconut , asafoetida, cumin  powder, sesame seeds, coriander  powder, red chilli powder, chopped ginger, chopped cilantro and turmeric powder. Roast this mixture for some time, say 2-3 minutes over low flame.

Now make small round balls from the dough. Roll each ball into a round roti. Spread the mixture evenly over it. Make rolls of the roti. Steam these rolls for 15 minutes. Allow the steamed rolls to cool down.

Cut these rolls into small pieces. Heat cooking oil in a frying pan. Deep fry these pieces on medium heat. Take them out when golden brown in color. Crispy bhakarwadi is ready to eat!

Drain excess oil by placing them on absorbent paper. You can serve them hot. To store them, allow bhakarwadi to cool and then store in air-tight containers.

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Freelance writer and a 24/7 busy super mom to a bubbly, energetic 8 year old boy...Here I am trying to simplify this complicated yet beautiful mystery called motherhood with a zealous effort at reaching out to other moms like me...And yes! I strongly believe in Karma..So if you wish Life doesn't throw lemons at know what to do! Enjoy your time at The Life Studio.

3 comments / Add your comment below

  1. This is one of my fav snacks during the days when I was in Gujarat and even in Pune. Both of these places hold such a special place in my heart.
    Have bookmarked the recipe.

    I never thought one could make this at home.

  2. Hey Anita,
    Am glad you dropped by! I had the same feeling about making these at home, thought they were impossible to make. It did take some time but then I made lots to last an entire week!

    The best part about Indian food is you get to have different cuisine in the different states and union territories of India!


Let me know what you think!