How to make crispy Bhakarwadi | Tea-Time Snack Recipes | Bhakarwadi | Cookd

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.

For the dough, mix all the dry ingredients, add ghee and mix it till it becomes a crumbly mixture.

Add water and knead it into a smooth but firm dough.

Apply oil on it and let it rest for about 20 minutes.

Add the ingredients for the masala filling and blend it to a coarse mixture.

To prepare the tamarind chutney, soak the tamarind in hot water. Squeeze as much as you can get from it. Strain it and keep it aside.

Heat oil in a pan, add cumin seeds and let it crackle. Add the tamarind extract and bring it to a boil.

Add the jaggery and mix it till it dissolves.

Add the kashmiri chilli powder and salt. Mix it well.

Let it boil till it becomes thick enough to coat the back of the spoon. Keep it aside and let it cool down completely.

To assemble the bhakarwadi, take a part of the dough, apply oil on it and roll it into a sheet, not so thin. Trim the side to shape it into a square or rectangle.

Apply the tamarind chutney and spread it evenly, leaving a small gap on the sides.

Spread the masala filling evenly.

Apply water on the sides.

Roll the dough from one end to another to form a spiral inside.

Slice it a light thick, shape it and deep fry it till it becomes crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens