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