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Bhakarwadi is a renowned, crispy Indian snack that is often enjoyed with tea. It originates from Maharashtra and Gujarat and is loved for its spicy, tangy and slightly sweet flavour. Bhakarwadi is perfect for serving on special occasions or simply enjoying an evening snack.
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Though it may seem challenging, making bhakarwadi at home is easier than you think. By following a few simple tips, you can achieve the perfect texture and taste every time. Whether you're a beginner or an amateur cook, these tips will help you prepare delicious bhakarwadi at home.
Prepare The Dough Correctly
While preparing bhakarwadi , always remember that the dough is the base of bhakarwadi, so it's important to make it properly. For the dough preparation, you will need gram flour (besan) and all-purpose flour (maida), each in equal quantities. Add a pinch of turmeric, salt, and a little oil or ghee to make the dough smooth and soft. While kneading, add water slowly, little by little, until the dough is firm and not sticky. Let the dough rest for at least 30 minutes. This will help in making the bhakarwadi crispy after frying or baking.
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Use A flavourful Filling
The filling is what makes bhakarwadi special and helps it stand out from other snacks. It should be spicy, tangy, and slightly sweet. The key ingredients for the filling include grated coconut, sesame seeds, poppy seeds, coriander powder, fennel seeds, red chilli powder, sugar, and tamarind paste. Dry roast the filling ingredients for a few minutes to enhance their flavours. Then grind them into a coarse powder. Make sure that the filling is dry because any moisture can make the bhakarwadi soggy when fried.
Also Read: Tips To Make Coconut Milk Rice At Home
Rolling The Dough
When it comes to rolling the dough, make sure to roll it thin and even. Thick dough can make the bhakarwadi hard and difficult to fry or bake. Roll the dough into a large thin sheet and spread the filling evenly on top. If the dough is too thick, the snack may not cook evenly, and the flavours of the filling won’t be well-distributed. Rolling it thin ensures that every bite has the perfect balance of dough and filling.
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Roll Tight Spirals
Once you have spread the filling on the dough, start rolling it tightly from one end to the other to make a spiral. A loose roll can cause the filling to fall out while frying or baking, so make sure to roll it as tight as possible. After rolling, press it gently to ensure the filling sticks to the dough. Then cut the roll into small equal-sized pieces using a sharp knife. If the roll is too loose, the bhakarwadi may open up during frying, so always ensure the spirals are firm and tight.
Fry On Low Heat
The culinary process is crucial to getting crispy bhakarwadi, so while you are frying the pieces make sure to cook on low to medium heat. If the oil is too hot, the bhakarwadi will cook too quickly on the outside and remain undercooked on the inside. Additionally, Fry the pieces in small batches until they turn golden brown and crisp
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Store It In An Airtight Container
Store fried bhakarwadi in an airtight container for 2 to 3 weeks easily and enjoy with a cup of chai. They make a great chai-time snack.
