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!

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