Bhakarwadi, a beloved savory snack from Maharashtra, India, is a culinary delight that combines crispy, flaky layers with a subtly spiced interior. These addictive spirals of deep-fried dough are perfect for tea time, parties, or as a long-lasting homemade treat. Their unique texture and flavor profile, a blend of savory spices and a hint of sweetness, make them incredibly popular across India and beyond. The secret to truly exceptional bhakarwadi lies in the precise balance of ingredients and the careful layering technique.
This recipe unveils the secrets to creating perfectly crispy, flavorful bhakarwadi from the comfort of your own kitchen. Forget store-bought versions – you’ll be amazed at how easy it is to make this traditionally intricate snack at home. Ready to embark on a delicious culinary journey? Let's dive into the step-by-step process to make your own batch of irresistible homemade bhakarwadi.
Tools Needed
- Bowl
- Pan
- Mixer
- Sieve
- Knife
Ingredients
- Refined flour: 2 cups
- Gram flour: 3 tablespoons
- Celery: 1/2 teaspoon
- Salt
- Refined oil: 1/4 cup
- Water: 1 cup
- Cumin seeds: 1 teaspoon
- Whole coriander: 2 teaspoons
- White sesame seeds: 1 1/2 teaspoons
- Asafoetida
- Dry coconut: 1/4 cup
- Kashmiri red chili powder: 2 tablespoons
- Turmeric powder: 1/2 teaspoon
- Roasted cumin powder: 1/2 teaspoon
- Sugar: 2 tablespoons (optional)
- Tamarind
- Jaggery: 1/4 cup
Step-by-Step Instructions
Step 1. Make the Dough and Masala
- In a bowl, mix refined flour, gram flour, celery, and salt. Add oil and rub well until it binds. Gradually add water to make a hard dough. Cover and let it rest for half an hour.
- Roast cumin seeds, coriander, sesame seeds, asafoetida, and dry coconut in a pan on low flame. Let it cool, then mix with Kashmiri red chili powder, turmeric powder, roasted cumin powder, salt, and sugar (optional). Grind coarsely in a mixer.
Step 2. Prepare the Tamarind Chutney
- Cook tamarind, jaggery, and water on low flame until thick (about 4-5 minutes). Strain through a sieve. Mix with salt, red chili powder, and cumin powder.
Step 3. Assemble and Shape the Bhakarwadi
- Roll out the dough into thick, roti-like circles. Spread tamarind chutney and masala evenly, leaving the edges bare. Roll tightly into a log, seal the edges, and cut into small pieces.
Step 4. Fry and Cool the Bhakarwadi
- Heat oil in a pan. Fry the Bhakarwadi on low flame until golden brown. Drain on paper towels.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adding gram flour makes the Bhakarwadi crispier.
- The dough should be hard for extra crispy Bhakarwadi.
- Don't over-roast the masala.
- Roll the Bhakarwadi tightly to prevent it from opening during frying.
- Fry on low flame to ensure even cooking and prevent scattering.
Nutrition
- N/A
FAQs
1. How long do homemade bhakarwadi last?
When stored properly in an airtight container in a cool, dry place, homemade bhakarwadi can last for 2-3 months.
2. Can I freeze bhakarwadi?
Yes! Freeze them before frying for best results. Fry them from frozen, adding a couple of minutes to the frying time.
Making bhakarwadi at home is a rewarding experience, resulting in a snack that's far superior to store-bought versions. Enjoy the satisfying crunch and delicious flavor of your homemade bhakarwadi, perfect for sharing with friends and family. So grab your ingredients and start creating this delightful, long-lasting treat!