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Bhakarwadi is a savoury Maharashtrian snack with a rich history and cultural significance. Originating in the states of Maharashtra and Gujarat in western India, Bhakarwadi has been enjoyed as a snack for generations.
Bhakarwadi is believed to have originated in the regions of Pune and Nasik. The traditional preparation methods involve a delicate balance of flavours and textures. The snack consists of a rolled pastry filled with a spicy and tangy mixture of roasted spices, coconut, and sometimes even a hint of sweetness. The filled rolls are then deep-fried until they turn golden and crispy. Bhakarwadi holds cultural significance as it is often served during festivals, celebrations, and auspicious occasions. It has become a popular tea-time snack and is cherished for its distinct taste and mouthwatering flavours.
Bhakarwadi boasts a tantalising flavour profile that strikes a perfect balance between spiciness and tanginess. The snack is known for its robust and zesty taste that leaves a lingering warmth on the palate. The use of spices like cumin, coriander, sesame seeds, and red chilli powder contributes to its distinctive flavour. Cumin and coriander offer earthy undertones, while sesame seeds add a nutty essence. Red chilli powder provides a fiery kick, enhancing the overall spiciness.
The texture of Bhakarwadi is a delightful contrast between the crispy outer covering and the softness of the stuffing. The outer layer, made from a gram flour-based dough, is carefully rolled and fried to achieve a crispy, golden-brown crust. The stuffing, consisting of a blend of roasted spices, coconut, and sometimes tamarind or jaggery, offers a moist and flavorful interior. This combination of crispy and soft textures creates a satisfying experience with every bite, making Bhakarwadi a joy to savour.
Regional Variations
Bhakarwadi exhibits regional variations that add diversity to this beloved snack. Within Maharashtra, two prominent variations include Pune Bhakarwadi and Nasik Bhakarwadi. Puneri Bhakarwadi is renowned for its distinct flavours and thinner, flakier texture. The stuffing typically includes a mix of roasted sesame seeds, coconut, poppy seeds, and a blend of aromatic spices. Pune Bhakarwadi also incorporates a tangy tamarind paste, lending it a delightful sweet and sour taste. Nasik Bhakarwadi, on the other hand, is known for its spiciness. The stuffing features a robust combination of roasted spices such as cumin, coriander, fennel seeds, and a generous amount of red chilli powder. Nasik Bhakarwadi tends to be slightly thicker and has a stronger emphasis on the spicy flavour profile.
Gujarati Bhakarwadi is a popular snack that originated in Gujarat, India. It is believed to have evolved from Bhakri, a traditional flatbread that is rolled with a masala stuffing called Vadi. The snack gained national and international popularity through the efforts of Chitale Bandhu of Pune and Jagdish Farsan of Vadodara. In the 1970s, Narsinha Chitale tasted a spicy variant called "Pudachi Vadi" made by his neighbour, which inspired the creation of Chitale Bakarwadi. The recipe, perfected by Narasinha's sister-in-law and wife, was launched in 1976 and gained immense demand. Other brands like Jagdish Foods and Haldiram also started producing Bhakarwadi due to its widespread popularity.
5 Health Benefits and Nutritional Value
1. Good Source of Dietary Fibre: Bhakarwadi contains dietary fibre from ingredients like gram flour, coconut, and spices. Fibre aids digestion, promotes satiety, and helps maintain healthy bowel movements.
2. Essential Vitamins and Minerals: Bhakarwadi is enriched with various spices, such as cumin and coriander, which provide essential vitamins and minerals like iron, calcium, and vitamin C, contributing to overall nutritional intake.
3. Antioxidant Properties: The spices used in Bhakarwadi, such as turmeric and cumin, possess antioxidant properties that help combat oxidative stress and promote overall well-being.
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4. Energy Boost: Bhakarwadi is a calorie-dense snack due to the presence of gram flour and coconut. It provides a quick and sustained energy boost, making it suitable for an instant pick-me-up or during physical activities. When consumed in moderation, Bhakarwadi can be a healthier alternative to fried snacks, as it incorporates wholesome ingredients and is generally prepared with less oil compared to other fried snacks, making it a flavorful and satisfying choice for snack lovers.
Recipe For Bhakarwadi
Video Credits: Cook With Parul/YouTube
Ingredients:
For the dough:
1 cup all-purpose flour (maida)
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1/2 teaspoon carom seeds (ajwain)
Salt to taste
Water for kneading
For the stuffing:
1 cup of gram flour (besan)
1/4 cup roasted sesame seeds
1/4 cup grated coconut
2 tablespoons crushed roasted peanuts
1 tablespoon poppy seeds (khus khus)
1 tablespoon powdered jaggery (optional)
1 teaspoon of red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon fennel seeds
Salt to taste
2 tablespoons oil
For frying:
Oil for deep frying
For the tempering:
2 tablespoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
Pinch of asafoetida (hing)
Few curry leaves
Instructions:
In a mixing bowl, combine all the ingredients for the dough: all-purpose flour, turmeric powder, red chilli powder, carom seeds, and salt. Mix well.
Gradually add water and knead the dough until it becomes smooth and pliable. Cover it with a damp cloth and let it rest for 20 minutes.
Meanwhile, prepare the stuffing. In a mixing bowl, combine gram flour, roasted sesame seeds, grated coconut, crushed roasted peanuts, poppy seeds, powdered jaggery (if using), red chilli powder, turmeric powder, cumin powder, coriander powder, fennel seeds, and salt. Mix well.
Heat 2 tablespoons of oil in a pan. Add the stuffing mixture and sauté on medium heat for 5–6 minutes, stirring continuously. Remove it from the heat and let it cool.
After 20 minutes, take the rested dough and knead it again for a few minutes. Divide the dough into small portions, and roll each portion into a thin, rectangular shape.
Spread a generous amount of the prepared stuffing mixture evenly on each rolled dough rectangle, leaving a small border.
Start rolling the dough tightly from one end to the other, sealing the edges. Repeat the process with the remaining dough and stuffing.
Once all the rolls are prepared, cut them into 1-inch-wide pieces and gently press them to flatten slightly.
Heat oil in a deep frying pan or kadai over medium heat. Fry the Bhakarwadi pieces in small batches until golden brown and crispy. Remove them using a slotted spoon and drain the excess oil on a kitchen towel.
In a separate pan, heat 2 tablespoons of oil for tempering. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves. Remove from heat and pour the tempering over the fried Bhakarwadi pieces.
Allow the Bhakarwadi to cool completely before storing it in an airtight container.
Enjoy your homemade Bhakarwadi as a delicious snack with a cup of tea, or serve it during festive occasions and celebrations.
