Bhakarwadi

Bhakarwadi or Bakarwadi is a crispy deep fried savory pinwheels filled with a paste of healthy and nutty sesame and poppy seeds.

This is the deep fried version of Bhakarwadi that is adapted from Nisha Madhulika’s but as always you can make them in the oven to make a guilt free evening tea time snack. Bhakarwadi is a popular evening snack of Western India and is more famous for its long shelf life.

Again this is the first time I made Bakarwadi recipe, I did follow the recipe but swiped the all purpose flour with whole wheat flour. I guess I should have rolled the dough layers a little thinner to make them more authentic. Hopefully next time I would get proper sized and nice texture of this wonderful evening snack.

Blogging Marathon#80 Week 3/Day 12
Theme– Protein Rich Dishes
Dish-Bhakarwadi
Protein Source–  Poppy seeds, Sesame seeds, Gram flour

Bhakarwadi

Sapana Behl
A crispy deep fried savory pinwheels filled with a paste of healthy and nutty sesame and poppy seeds.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 25 Pieces

Ingredients
  

For Dough

  • 1 cup chickpea flour/besan/gram flour
  • 1 cup whole wheat flour
  • 1/4 cup olive oil
  • a pinch salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon carom seeds
  • water as required

For filling

  • 1/4 cup poppy seeds
  • 1/4 cup sesame seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon ginger powder
  • salt to taste
  • 1 teaspoon cumin powder
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar,
  • oil for frying

Instructions
 

For dough

  • In a mixing bowl add wheat flour and gram flour. Stir in salt, turmeric and carom seeds.
  • Now add olive oil and mix until it resembles bread crumbs.
  • Knead a dough using a little water at a time and let it rest, covered with a kitchen towel.

For filling

  • Mean while make the filling ready. Dry roast poppy seeds and sesame seeds for few minutes in a pan and mix with the remaining spices.

Assembling

  • Divide the dough into two equal parts. Roll out one portion of the dough into a thin round circle.
  • Apply a little water all over the rolled circle and spread about half of the filling all over the circle leaving just half an inch around the edges.
  • Roll the circle tightly like a burrito all the way to the end and stick the ends with a little water.
  • Now cut out equal sized pinwheels from the dough roll.
  • Deep fry the bhakarwadi in preheated hot oil until golden and crisp from all sides.
  • Drain on paper towel, cool and store in airtight containers.

Notes

Adjust the seasonings as per your taste preferences. Traditionally sugar is added in bhakarwad but I skipped it. If you wish then go ahead and make a sweet and sour bhakarwadi.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Store in air tight containers.

Enjoy!!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl

15 thoughts on “Bhakarwadi”

  1. This version of bhakarwadi looks awesome Sapana. Using wheat flour makes it a little healthy but baking it would be a more healthy snack I guess. But it is good to have deep fried foods once in a while.

    Reply

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