Bhakarwadi

Golden spirals with a spicy kick

Prep Time 5 min
Cook Time 10-12 min
Serving Size 4
Recipe Type Hob

A harmonious blend of sweet, spicy, and tangy flavors, Bhakarwadi is a deep-fried, pinwheel-shaped snack with a bold red chilli-infused filling. A specialty of Maharashtra and Gujarat, its crunchy exterior encases a fragrant mix of roasted coconut, sesame seeds, poppy seeds, and an aromatic spice blend. On top of that, red chillies give Bhakarwadi an irresistible punch. Whether enjoyed as an evening snack or a festive treat, these golden spirals are a delightful fusion of textures and flavors that leave you reaching for more.

Ingredients

For the Dough:

1 cup besan (gram flour)
1 cup whole wheat flour
2 tbsp all-purpose flour (for crispiness)
2 tbsp hot oil
½ tsp turmeric powder
½ tsp salt
Water (as needed)

For the Filling:

½ cup dry grated coconut
2 tbsp sesame seeds
1 tbsp poppy seeds (khus-khus)
1 tsp fennel seeds (saunf)
1 tsp cumin seeds
2 tbsp coriander powder
1 tsp red chili powder
½ tsp garam masala
1 tbsp sugar
1 tbsp tamarind paste
Salt to taste

For Frying:

Oil as needed

Method

In a mixing bowl, combine besan, wheat flour, all-purpose flour, turmeric, and salt.
Add hot oil and mix well to form a crumbly texture.
Gradually add water and knead into a firm yet smooth dough. Cover and let it rest for 30 minutes.
Dry roast coconut, sesame seeds, poppy seeds, fennel seeds, and cumin seeds until fragrant.
Grind the roasted ingredients into a coarse powder.
Add coriander powder, chili powder, garam masala, sugar, tamarind paste, and salt. Mix well to form a dry filling.
Roll out the dough into a thin rectangular sheet.
Spread a thin layer of the filling evenly across the sheet.
Roll it tightly into a log and seal the edges with a little water.
Cut the roll into ½-inch spirals and press them gently to retain shape.
Heat oil in a kadhai on medium-low heat.
Fry the spirals in batches on low heat until golden brown and crisp.
Drain excess oil on a paper towel.
Let them cool completely before storing in an airtight container.

Did you know?

From Vasco da Gama’s arrival to Pune’s legendary Bhakarwadi, red chillies have spiced up Indian cuisine for centuries! Once a foreign import, now an irreplaceable staple—from masalas to street food. No red chillies, no fun!

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

8 mins

0 (0)

Patti Samosa

Crisp outside with a warm, succulent filling, Patti Samosa is a beloved item of India’s savoury snack array, especially popular on rainy days. Thought to have originated in Persia around the 11th century AD, it is more likely to have come from Kazakhstan, Uzbekistan, and Turkmenistan in Central Asia. Royal families of yore loved samosas, which were easy to eat at tea parties and transport as snacks for shikaars (hunts). The thin, flaky pastry shell filled with spiced potatoes, peas, or minced meat is an easy-to-make treat. Baked to golden perfection, the distinctive, delicate pastry crisps beautifully, lending a satisfying crunch to every bite.

20mins mins

0 (0)

Super Seed Cracker

Crafted from a blend of amaranth flour and a trio of super seeds—chia, flax, and sesame—Super Seed Crackers are a boon to the body and a perfect snack for those who value health without compromising on taste. Amaranth flour, known for its rich protein content and amino acids, forms the base of these crackers, providing a gluten-free alternative that's both digestible and energising. The super seeds contribute a wealth of omega-3 fatty acids, fibre, and antioxidants, making each bite a step towards improved heart health and well-being. Olive oil gives the crackers a subtle richness and crisp texture, while eggs bind the mixture together for the perfect crunch. A touch of salt enhances the natural flavours of the ingredients, and a sprinkle of coarse salt on top adds texture and a burst of flavour with each bite.

15 mins

0 (0)

Muthiya

From the heartland of Gujarat, Muthiya is a celebration of tradition and a love for lip-smacking snacks. A steamed delicacy crafted from chickpea flour, spices, and fresh fenugreek leaves, it encapsulates simplicity, nourishment, and the rich flavour of Gujarati cuisine. Temper with crackling aromatic spices, including mustard, cumin and sesame seeds. Now, you have a soft, steamed interior revealed after biting through the slightly crisp exterior. Share and enjoy this snack that brings families together, where generations share the joy of handcrafted goodness.

22 mins

0 (0)

MoongDal Kachori

Moong Dal ni Kachori is a cherished Gujarati delicacy prevalent in any Gujarati household, though the origins of kachoris hails from Rajasthan. Sometimes, it is called ‘khasta kachori’, khasta meaning crispy, as all good kachoris should be. Savoury pastries filled with a spiced moong dal mixture are synonymous with the perfect balance of crispiness on the outside and a flavourful, soft filling inside. Serve it with a tangy tamarind chutney or spicy mint chutney for breakfast or as a snack, and it will be irresistible each time.