Mini Bhakarwadi, Maharashtrian Dry Snack by Tarla Dalal

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened options are lower in sugar.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but may be more expensive.

Welcome to the kitchen and introduce the recipe for Mini Bhakarwadi.

Prepare the dough by mixing all-purpose flour and Bengal gram flour, with more all-purpose flour than Bengal gram flour.

Add turmeric powder, red chili powder, salt, and oil to the flour mixture and mix well.

Knead the mixture into a semi-stiff dough using water gradually, ensuring it is not too soft or too hard.

Add a little oil at the end to smooth out the dough and set it aside.

Start making the stuffing by roasting grated dry coconut in a non-stick pan over medium heat for 1-2 minutes until it turns brown, then remove it from the pan.

Roast white sesame seeds in the same pan until they splutter, then add them to the bowl with the coconut.

Roast poppy seeds in the pan for about half a minute, being careful not to over-roast them, and then add to the bowl.

Let the roasted ingredients cool for 1-2 minutes before adding spices: coriander powder, cumin seed powder, fennel seeds powder, grated ginger, red chili powder, turmeric powder, jaggery, and salt.

Blend the roasted mixture in a mixer to a coarse powder, ensuring it retains some texture for crunch.

Add Bengal gram flour to the mixture for binding, then set the stuffing aside.

Divide the dough into eight portions and roll each into a smooth ball.

Roll each ball into a 6-inch round on a rolling board without using flour.

Spread about 2 teaspoons of the stuffing evenly over the rolled dough, leaving space at the edges.

Moisten the edges of the dough with water to help seal it when rolled up.

Roll the dough tightly into a cylindrical shape, pinching the stuffing inward as you roll to prevent spillage during frying.

Cut off the edges of the roll and slice the roll into small pieces, ensuring to cut all the way through.

Heat oil in a pan for deep frying before rolling out the pieces to prevent drying out.

Press each piece slightly with the palm of your hand at an angle to ensure they hold together during frying.

Once the oil is hot, lower the flame and drop the pieces in one by one, frying them on a slow flame until they are brown and crisp on both sides.

Remove the fried pieces and drain them on absorbent paper.

Continue frying the remaining pieces in batches, keeping the dough covered to prevent drying out.

Let the fried Mini Bhakarwadi cool before storing or serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens