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.