No Fail Bakarwadi Recipe | Crunchy And Delicious Bhakarwadi Recipe

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.

Sift 2 cups of all-purpose flour into a bowl.

Add 3 tablespoons of gram flour, crushed carom seeds, and salt to taste.

Melt some ghee and add it to the flour mixture; mix until crumbly.

Knead the mixture with water to form a normal dough, not too stiff or too loose.

Cover the dough and let it rest while preparing the filling.

In a pan, add some fennel seeds, cumin seeds, and whole coriander; roast them on low heat until fragrant.

Add white sesame seeds to the pan and continue roasting on low heat.

Once roasted, turn off the heat and add grated dry coconut, dried mango powder, Kashmiri red chili powder, turmeric powder, asafoetida, and salt; mix well and let it cool.

Transfer the cooled mixture to a mixer jar and add sugar; blend it into a fine powder.

Check the rested dough and knead it again with a little ghee for 5 minutes.

Divide the dough into four portions and roll one portion into a thin rectangle.

Trim the edges of the rolled dough with a knife or pizza cutter.

Spread tamarind chutney evenly over the dough, leaving some edges clear.

Spread the prepared spice mixture evenly over the chutney.

Press the filling gently into the dough with your hands or a rolling pin.

Moisten the edges of the dough with water and roll it tightly into a log.

Seal the edges well to prevent oil from entering during frying.

Cut the log into half-inch pieces.

Shape each piece slightly round with your hands.

Heat oil on medium-low heat for frying.

Fry the pieces one by one in the hot oil, ensuring to keep the heat low to maintain crispiness.

Do not stir for the first 2-3 minutes; then gently flip them to fry evenly.

Fry until golden brown, which takes about 7-8 minutes per batch.

Remove the fried bhakarwadi and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens