Masala Bakarwadi / Bhakarwadi Recipe / Maharashtrian Snack Recipe
Masala bhakarwadi is north Indian dish especially popular in Maharashtra as well as Gujarat. It is the favourite dish of Marathi people. Bhakarwadi is slightly spicy, delicious and tangy in taste. It is a good tea time snacks and also a very popular party menu. Masala bhakarwadi is especially made during festivals season. You can be prepared very easily. The flour based round discs are stuffed with roasted sesame, poppy seed, spices and coconut, and then finally fry it till crispy.
- Prep Time: 15-20 minutes
- Cook Time: 20-25 minutes
- Yield: 3
- Skill Level: Medium
For Dough:—- –
- Maida (Fine flour) – 1 cup
- Besan Flour – 1 cup
- Oil for Dough – 1/2 cup
- Salt as per taste –
- Sesame Seed – 1 tbsp
- Grated Coconut – 1 tbsp
- Poppy Seed – 1/2 tbsp
- Ginger Paste – 1/2 tbsp
- Red Chili Powder – 1/4 tbsp
- Garam Masala – 1/2 tbsp
- Cumin Seed – 1 tbsp
- Coriander Powder – 1 tbsp
- Powder Sugar as per taste –
- Tamrind Juice – 1 tbsp
- For making 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.
- For making filling:—-
- Heat the pan on medium flame on medium flame, add sesame and poppy seed, roast for 3-4 min.
- Add grated coconut and roast it, keep aside, allow to cool.
- In a grinder, add roasted sesame, poppy seed and coconut, make a fine powder.
- In a big bowl, ginger paste, red chili powder, garam masala, cumin seed, coriander powder, powder sugar, and sesame-coconut powder, mix well and divide it into 4 parts.
- Press the dough with hands and divide it into 4 parts making 4 round balls of each.
- Now take one ball and roll it like a chapati into a flat disc of 8-9 inches and apply tamarind juice over the roll and put 1 part of the masala on it.
- Spread the masala evenly and start folding it into a roll.
- As you leave a little portion of the edges on all sides of the chapati, press the stuffing with a spoon.
- Stuffing is placed on the chapati, 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 little golden brown on all sides.
- Store in air tight container when cooled completely.