Aloo Bhakarwadi Recipe / Aloo Bhakarwadi / Aloo Ki Bakarwadi / Potato Bhakarwadi Recipe

Aloo Bhakarwadi RecipeAloo bhakarwadi is north Indian dish especially popular in Maharashtra as well as Gujarat. Aloo bhakarwadi is slightly spicy, delicious and tangy in taste. It is a good tea time snacks. The maida-besan flour based round discs are stuffed with boiled potato and spices, finally deep fried it till turns little golden brown. This crispy snack will have a spicy potato stuffing.

  • Prep Time: 15-20 minutes
  • Cook Time: 20-25 minutes
  • Yield: 3
  • Skill Level: Medium


For Dough:—- –

  • Maida – 11/2 cup
  • Besan Flour – 1/2 cup
  • Oil for Dough – 1/4 cup
  • Salt as per taste –

For Filling:—— –

  • Potato (Boil and mash) – 4 Medium-Sized
  • Oil for frying – 2 tbsp
  • A pinch Hing –
  • Cumin Seed – 1/2 tbsp
  • Mustard Seed – 1/2 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Coriander Powder – 1 tbsp
  • Red Chili Powder as per taste –
  • Salt as per taste –
  • Garam Masala – 1/4 tbsp
  • Oil for frying –


  • For filling:—-
  • Heat the oil in a pan on medium flame, add hing, mustard seed and cumin seed, fry for 3-4 min.
  • Add turmeric powder, coriander powder and mix well.
  • Add mashed potato, red chili powder, salt and garam masala, fry for 5-6 min or till aloo mix with spices and keep aside.
  • For Dough:—–
  • In a bowl, add maida, besan, salt and oil, mix well so oil incorporates well with flour.
  • Add enough  water to make a dough of rolling consistency, as we are preparing for paratha/roti and keep aside covered for 15 min.
  • Divide the dough into 3 portions, take one portion press it and make a ball.
  • Place it on rolling plate and with help of rolling pin flatten it into a Puri.
  • Puri should be thin like a paratha and have a diameter of 8-10 inches.
  • Place 3-4 tbsp aloo stuffing on the Puri and as you leave a little portion of the edges on all sides of the Puri, press the stuffing with a spoon.
  • Stuffing is placed on the puri, fold as you pick it up from one side and make a roll and close the open ends by pressing them with your hands.
  • Cut the roll into ½ inch long pieces and after cutting all the pieces take one piece of Bakarwadi, apply dry maida on its 2 ends and using your fingers stick the ends together.
  • Heat the oil in a pan on low flame, slide bakarwadi carefully and fry it till turns brown on all sides.
  • Store in air tight container when cooled completely.
ALOO BHAKARWADI RECIPE was last modified: April 1st, 2014 by Authentic Indian Vegetarian Recipes