Pune-Style Bhakarwadi Recipe, A Crunchy Spicy Indian Snack

Maharashtra is renowned for its vibrant culture, rich history, and delectable cuisine but while the focus is often trained on major cities like Mumbai, there’s much to explore in the smaller cities like Pune too. One aspect that truly captures the essence of Pune’s food is its assortment of snacks. From crispy vada pav to tangy misal pav, These snacks offer a burst of flavours and textures that tantalise the taste buds. Among these mouthwatering delights, one snack stands out for its unique taste and intricate preparation: Pune-style Bhakarwadi.

Bhakarwadi is a traditional Maharashtrian snack that originated in Pune and is a savoury treat that is a perfect combination of sweet, spicy, and tangy flavours, making it an absolute delight for snack lovers. The preparation of Pune-style Bhakarwadi involves a meticulous process that requires skill and precision. It begins with a spicy dough made from a blend of gram flour, all-purpose flour, and a medley of aromatic spices. This dough is rolled out into thin circles, which are then stuffed with a flavorful mixture of roasted poppy seeds, sesame seeds, grated coconut, and a secret spice blend that varies from one recipe to another. The stuffed circles are carefully rolled and cut into bite-sized pieces, resembling small pinwheels.

What sets Pune-style Bhakarwadi apart is the additional step of frying the snack before it is sun-dried. This gives the Bhakarwadi its distinct texture and enhances its taste. The fried pinwheels are then left to dry in the sun, allowing them to develop a crispy exterior while retaining the flavours of the filling. Once the Bhakarwadi is thoroughly dried, it can be stored in airtight containers for several weeks, making it a popular choice for travel snacks or festive occasions. To relish the full flavour, the Bhakarwadi can be deep-fried again just before serving, ensuring a delightful crunch with each bite.

Ingredients:

For the dough:

  • 1 cup gram flour (besan)
  • ½ cup all-purpose flour (maida)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon asafoetida (hing)
  • Salt to taste
  • 2 tablespoons oil
  • Water as needed

For the filling:

  • ½ cup roasted poppy seeds
  • ¼ cup roasted sesame seeds
  • ½ cup grated coconut
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 tablespoon jaggery, grated
  • Salt to taste

For frying and garnishing:

  • Oil for deep frying
  • Fresh coriander leaves, finely chopped

Method:

  • In a mixing bowl, combine the gram flour, all-purpose flour, turmeric powder, red chilli powder, asafoetida, salt, and oil. Mix well until the oil is evenly incorporated into the flour mixture.
  • Gradually add water, a little at a time, and knead the ingredients together to form a smooth and firm dough. Cover the dough and let it rest for about 15-20 minutes.
  • In a separate bowl, combine the roasted poppy seeds, roasted sesame seeds, grated coconut, fennel seeds, cumin seeds, coriander powder, red chilli powder, turmeric powder, garam masala, grated jaggery, and salt. Mix well to ensure all the spices are evenly distributed.
  • Divide the dough into small equal-sized portions and roll each portion into a thin circle, similar to a chapati or tortilla.
  • Take one rolled circle and spread a thin layer of the filling mixture evenly on top, leaving a small border around the edges.
  • Gently roll the circle tightly, starting from one end, to form a log. Seal the edges by pressing them together.
  • Using a sharp knife, cut the rolled log into bite-sized pieces, about 1/2 to 3/4 inch thick. Each piece should resemble a small pinwheel.
  • Heat oil in a deep pan or kadai for deep frying. Once the oil is hot, carefully add the Bhakarwadi pieces in small batches and fry them on medium heat until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and drain them on a kitchen paper towel to remove excess oil.
  • Repeat the frying process with the remaining Bhakarwadi pieces.
  • Allow the fried Bhakarwadi to cool completely. Once cooled, they can be enjoyed immediately or stored in an airtight container for a few weeks.
  • Garnish the Bhakarwadi with finely chopped fresh coriander leaves before serving.