Bhakerwadi recipe

27 Oct Bhakerwadi recipe

Bhakerwadi recipe 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 baked it for healthier version and there’s no second opinion that even the 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 baked.

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 oven at home, then these can be deep fried but oil should be moderate hot. If oil will be too much hot, your bhakerwadi will burn quickly but remain raw from inside.

STEPWISE PICTORIAL RECIPE OF BHAKERWADI

KNEADING DOUGH

1. Take all purpose flour, oil, carom seeds and Salt. Mix.

2. Add water and knead a tight dough. Grease with oil, cover and rest the dough for 15 minutes.

MAKING OF STUFFING

3. Take all the ingredients (see the list in recipe card), add them to the grinder.

4. Grind them into a fine powder. Keep aside.

SHAPING THE BHAKERWADI

5. Divide dough into 3 portions and take the one portion.

6. Roll it thin with a rolling pin.

7. Brush with tamarind paste leaving aside the corners.

8. Spread the stuffing in the middle leaving aside the corners.

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

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

11. Cut the roll in 1 inch pieces.

12. Shape each pinwheel properly using your fingers.

13. Arrange all of the pinwheels on a baking tray lined with greased butter paper.

14. Brush them with oil.

15. 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.

Enjoy

NOTES

Instead of baking, you can deep fry them. 

ALSO SEE

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

BHAKERWADI RECIPE – RECIPE CARD

Bhakerwadi recipe

blessmyfoodbypayal

Bhakerwadi 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 4

Equipment

• Oven

Ingredients

  

1 cup = 200 ml

FOR DOUGH

• 2 cup all purpose flour
• 1/4 cup 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
• 1/2 tsp dry ginger powder
• Pinch of asafoetida
• Salt to taste
• 1/4 tsp turmeric powder
• 1 tbsp red chilli powder

ADDITIONAL INGREDIENTS

• Tamarind paste as required
• Oil for greasing

Instructions

 

KNEADING DOUGH

• Take all purpose flour, oil, carom seeds and Salt. Mix.
• Add water and knead a tight dough. Grease with oil, cover and rest the dough for 15 minutes.

MAKING OF STUFFING

• Take all the ingredients (see the list in recipe card), add them to the grinder.
• Grind them into a fine powder. Keep aside.

SHAPING THE BHAKERWADI

• Divide dough into 3 portions and take the one portion.
• Roll it thin with a rolling pin.
• Brush with tamarind paste leaving aside the corners.
• Spread the stuffing in the middle leaving aside the corners.
• Now tightly roll the dough like a pinwheel beginning from one end.
• Apply water on the other end so that dough remains stick.
• Cut the roll in 1 inch pieces.
• Shape each pinwheel properly using your fingers.
• 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.

Notes

Instead of baking, you can deep fry them.

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