Bhakarwadi | Bakarwadi recipe (baked and fried method)

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and healthier, while all-purpose flour is more economical.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is a cost-effective alternative.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour is nutritious, while cornstarch is a budget-friendly thickener.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s, while sunflower seeds are often less expensive.

Mix whole wheat flour and gram flour in a bowl.

Add salt and oil to the flour mixture; rub until crumbly.

Gradually add water and knead to form a smooth dough; cover and rest for 30 minutes.

In a pan, heat oil and add mustard seeds, allowing them to splutter.

Add asafoetida, cumin seeds, and fennel seeds; sauté until fragrant.

Stir in coconut, sesame seeds, jaggery, coriander powder, cumin powder, red chili powder, turmeric powder, and lemon juice; cook for 5-7 minutes until well combined.

Roll out the rested dough into a thin rectangle on a floured surface.

Spread the filling evenly over the dough, leaving edges clear.

Roll the dough tightly into a log; seal the edges well.

Cut the log into small discs.

Preheat the oven to 180°C (350°F) or heat oil for frying.

If baking, place the discs on a greased tray and bake for 20-25 minutes until golden brown.

If frying, deep-fry the discs in hot oil until golden and crisp, about 4-5 minutes.

Remove and drain on paper towels; cool before serving.

Cooking Techniques

Spice Level:

Allergens