Bhakarwadi is a popular evening treat enjoyed all over India while watching a soap opera or relaxing with family. It is believed that Jag dish Farsan, a well-known snack store in Vadodara, invented this delectable snack. Like many Indian snacks,it is made from grounded legumes and dry spices. The dough is spread with a coconut and spice mixture, rolled up, and cut into pieces. It is deep fried in vegetable oil to a golden crisp spiral.
Health Benefits
- It is cooked in vegetable oil which is a better-for-you fat for frying.
- Bhakarwadi has health benefits because of the spices in it.
- Healthy snacking offers energy to push us through the day.
Ingredients
cup dried coconut (koppra): 1/2
Kashmiri chilli powder: 3/4 tsp
Sugar: 1 tbsp
ground turmeric: 1/4 tsp
Dry mango powder: 1/2 tsp
fennel seeds: 1 tsp
ground coriander: 1/2 tsp
ground cumin: 1/4 tsp
Sesame seeds: 1 tsp
Garam masala: 1/4 tsp
Poppy seeds: 1 tsp
salt to taste
all-purpose flour: 1/2 cup
cup gram flour (chickpea flour): 1/2
Kashmiri chilli powder: 1/4 tsp
Pinch of asafoetida
Pinch of ground turmeric
hot oil: 2 tbsp
salt to taste
Water as needed
cup all-purpose flour for dusting: 1/4
Oil for brushing and deep frying
How To Make Bhakarwadi
- Make theSpice Filling: Grind all ingredients to a coarse powder.
- Make the Dough: Mix all-purpose flour, gram flour, chilli powder, asafoetida, turmeric, and salt.Add hot oil and mix well.Add water and knead until you make a smooth dough.Cover with a moist muslin cloth for 15 to 20 minutes.
- Divide dough into large balls.Flatten each ball on surface and roll thin. Brush with oil and spread with Spice Filling, leaving the sides bare. Roll into a log. (Roll tightly to prevent dough from unrolling.) Cut rolled dough into 3/4-inch pieces.
- Heat oil in pan for deep frying. Fry the rolls in batches until golden brown. Place the rolls on paper towels to drain excess oil.