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

Aloo 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