How to make Bhakharwadi – Ingredients, Method

Bhakharwadi is a very famous Maharashtrian snack. It is a tea time snack. It requires little effort but is very delicious. It is crispy and made by rolling a dough to a round disc, which is stuffed with roasted poppy seeds, steamed and then deep fried. It can also be stored for few weeks.

Bhakharwadi

Ingredients for making Bhakharwadi

For Dough

  • 2/3 cup Gram Flour (Besan)
  • 1 1/2 cup Plain Flour (Maida)
  • 1/2 teaspoon Asafoetida (Hing)
  • 1 teaspoon Red Chilli Powder
  • Salt as per taste

For Stuffing

  • 200 grams Grated Coconut
  • 1/2 tablespoon Cumin seed (Jeera) Powder
  • 1/2 tablespoon Coriander (Dhaniya) Powder
  • 3 finely chopped Green Chillies
  • 100 grams roasted Poppy seeds (Khus-khus)
  • 2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric (Haldi) Powder
  • 1/4 teaspoon Asafoetida (Hing)
  • 2 teaspoon Chopped Ginger (Adhrakh)
  • 1/4 cup chopped Coriander (dhania) leaves
  • Salt as per taste

Method for making Bhakharwadi

  • Sieve besan, plain flour, asafoetida, red chilli powder and salt in a bowl.
  • Now, knead this into a dough using little oil and water. Make a stiff dough and keep aside.
  • Mix all the ingredients of stuffing in a bowl and divide it into equal portions.
  • Also divide the dough into equal portions.
  • Now roll out each portion of dough into a circle of 2 inch diameter.
  • Place a portion of stuffing in the rolled dough and roll it like a cylinder.
  • In the same way, make all the remaining ‘vadis’.
  • Now steam these vadis for 20 minutes, by arranging them in a plate.
  • Let it cool and then cut into 2 centimeter round discs.
  • Take kadai and deep fry these vadis into golden brown color.
  • Bhakharwadi is ready to serve.
  • Store in an air-tight container.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*