Bhakarwadi Recipe in Air Fryer and Oven

27 Oct Bhakarwadi Recipe in Air Fryer and Oven

Bhakarwadi Recipe in Air Fryer and Oven with step wise pictorial and video method.

A spicy tea time snack made with flour and few spices from Maharashtra is so addictive that you can’t stop at one.

Traditionally this recipe is deep fried but we have air fried and baked it for healthier version and there’s no second opinion that even the air fried/baked one is equally delicious.

And you can’t call it unhealthy inspite of the fact that maida is used in making it because maida is not that bad when not deep fried.

Furthermore you can keep this recipe for quite a long time in airtight container and enjoy with a cup of tea as and when you feel like.

In case you don’t have air fryer or oven at home, then these can be deep fried but oil should be moderate hot. If oil will be too much hot, your bhakarwadi will burn quickly but remain raw from inside.

STEP WISE PICTORIAL RECIPE OF BHAKARWADI RECIPE IN AIR FRYER AND OVEN

 

KNEADING DOUGH

 

Take all purpose flour, besan, semolina, carom seeds and Salt in a bowl. Mix.

 

Add hot oil and mix again.

 

Add water and knead a normal dough because later it will turn hard as semolina will absorb some of the water.

 

Cover and rest the dough for 15 minutes.

MAKING OF STUFFING

 

Take white sesame seeds, poppy seeds, desiccated coconut, black pepper corns, coriander seeds, cumin seeds, fennel seeds and dry ginger in a pan.

 

Dry roast them for a minute on low heat.

 

Take the pan off the heat.

 

While pan is still hot, add hing/asafoetida, salt, turmeric powder and kashmiri red chilli powder.

 

Roast them too for couple of seconds.

 

Leave to cool completely.

 

Put all the roasted ingredients in a grinder jar.

 

Also add sugar.

 

Grind them into a fine powder. Keep aside.

 

MAKING OF TAMARIND PASTE.

 

Take tamarind and water in a bowl.

 

Mix them so well that pulp comes out of tamarind.

 

Squeeze the tamarind and we are left with thick tamarind paste. If you have already prepared tamarind chutney, you can use that as well.

 

SHAPING THE BHAKERWADI

 

Divide dough into 3 portions and take the one portion. Cover the rest as long as you are working on one portion.

 

Roll it thin with a rolling pin.

 

Cut the edges using knife or pizza cutter, making it a rectangle.

 

Brush with tamarind paste.

 

Spread the stuffing in the middle leaving aside one of the corner.

 

Now tightly roll the dough like a pinwheel beginning from one end.

 

Apply water on the other empty end so that dough remains stick.

 

Cut the roll in 1 inch pieces.

 

Shape each pinwheel properly using your fingers.

 

For Air frying, arrange them in a greased air fryer basket. 

 

Air fry @180°C for 15-16 minutes.

 

For baking, arrange all of the pinwheels on a baking tray lined with greased butter paper.

 

Brush them with oil.

 

Bake @180°C for 30-40 minutes or until the sides begin to turn slightly brown in the middle rack with both the rods on.

 

Bhakarwadi is ready. Let it cool down completely and fill in an air tight container.

Enjoy. 

 

NOTES

 

1. Instead of air frying or baking, you can deep fry them.
2. All purpose flour can be replaced with whole wheat flour but APF gives better results when it comes to crispy snacks.
3. These can be stored for 2 months in Air tight container.

ALSO SEE

• Homemade kurkure recipe
• Besan masala sev recipe
• whole wheat papdi

BHAKARWADI RECIPE IN AIR FRYER AND OVEN – RECIPE CARD

Bhakarwadi Recipe in Air Fryer and Oven

blessmyfoodbypayal

BhakArwadi recipe is a spicy tea time snack made with flour and few spices from Maharashtra is so addictive that you can't stop at one.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course snacks

Cuisine maharashtra

Servings 375 grams

Equipment

• Oven
• Air Fryer

Ingredients

  

1 cup = 250 ml

FOR DOUGH

• 1.5 cup all purpose flour
• 1/4 cup besan
• 1/4 cup semolina or rice flour
• 1/4 cup hot oil
• 1/4 tsp ajwain/carom seeds
• Salt to taste
• Water as required

FOR STUFFING

• 1 tbsp white sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp desiccated coconut
• 18-20 black pepper corns
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp sugar
• 2 tsp fennel seeds
• 1 tsp sugar
• Small piece of dry ginger (equivalent to 1/2 tsp of powder)
• 1/8 tsp hing/asafoetida
• Salt to taste
• 1/4 tsp turmeric powder
• 1 tbsp kashmiri red chilli powder

FOR TAMARIND PASTE

• 2 tbsp of Tamarind
• 2-3 tbsp water

Instructions

 

KNEADING DOUGH

• Take all purpose flour, besan, semolina, carom seeds and Salt in a bowl. Mix.
• Add hot oil and mix again.
• Add water and knead a normal dough because later it will turn hard as semolina will absorb some of the water.
• Cover and rest the dough for 15 minutes.

MAKING OF STUFFING

• Take white sesame seeds, poppy seeds, desiccated coconut, black pepper corns, coriander seeds, cumin seeds, fennel seeds and dry ginger in a pan.
• Dry roast them for a minute on low heat.
• Take the pan off the heat.
• While pan is still hot, add hing/asafoetida, salt, turmeric powder and kashmiri red chilli powder.
• Roast them too for couple of seconds.
• Leave to cool completely.
• Put all the roasted ingredients in a grinder jar.
• Also add sugar.
• Grind them into a fine powder. Keep aside.

MAKING OF TAMARIND PASTE.

• Take tamarind and water in a bowl.
• Mix them so well that pulp comes out of tamarind.
• Squeeze the tamarind and we are left with thick tamarind paste. If you have already prepared tamarind chutney, you can use that as well.

SHAPING THE BHAKARWADI

• Divide dough into 3 portions and take the one portion. Cover the rest as long as you are working on one portion.
• Roll it thin with a rolling pin.
• Cut the edges using knife or pizza cutter, making it a rectangle.
• Brush with tamarind paste.
• Spread the stuffing in the middle leaving aside one of the corner.
• Now tightly roll the dough like a pinwheel beginning from one end.
• Apply water on the other empty end so that dough remains stick.
• Cut the roll in 1 inch pieces.
• Shape each pinwheel properly using your fingers.
• For Air frying, arrange them in a greased air fryer basket.
• Air fry @180°C for 15-16 minutes.
• For baking, arrange all of the pinwheels on a baking tray lined with greased butter paper.
• Brush them with oil.
• Bake @180°C for 30-40 minutes or until the sides begin to turn slightly brown in the middle rack with both the rods on.
• Bhakarwadi is ready. Let it cool down completely and fill in an air tight container. Enjoy.

Video

Notes

1. Instead of air frying or baking, you can deep fry them.
2. All purpose flour can be replaced with whole wheat flour but APF gives better results when it comes to crispy snacks.
3. These can be stored for 2 months in Air tight container.

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