By Shireen Jamooji
October 29, 2023
Bhakarwadis are a Maharashtrian favourite, spicy, crunchy and just bite-sized enough to keep you wanting more. Here's how to make some at home.
1 cup of plain flour 2 tbsps of chickpea flour 2 tsp of sweet tamarind chutney 1 tbsp of desiccated coconut 1 tbsp of sesame seeds 2 tsp of sugar 1 tsp of coriander powder 1 tsp of fennel seed powder ½ tsp of red chilli powder ½ tsp of cumin seeds ¼ tsp of turmeric powder ¼ tsp of ginger powder ¼ tsp of garam masala ¾ tsp of salt, or to taste ⅛ tsp of carom seeds Oil for deep frying, and an additional 2 tbsps for the dough
Take the plain flour in a bowl. Add 2 tbsps of oil, carom seeds, salt and chickpea flour. Mix everything well, and knead it into a firm dough by adding a little water and let it rest for 20 mins.
Combine sesame seeds, desiccated coconut, sugar, coriander powder, fennel seed powder, red chilli powder, 1/2 tsp of salt, turmeric powder, ginger powder, and garam masala and grind to a fine powder.
Knead the dough again to make it smooth. Then, break the dough into small portions and shape them into balls. Roll each ball into a circular disc of about 5 inches in diameter.
Spread tamarind chutney on the disc, leaving a little space at the edges. Sprinkle 1 tsp of masala evenly over the chutney. Roll the disc into a tight cylinder, sealing the edges with a bit of water.
Repeat the same process with the remaining dough and masala. Now, cut the cylinders into small pieces of about half an inch each.
Heat oil in a pan for deep frying. To check if the oil is hot enough, drop a small portion of the dough into it. If it sizzles and rises to the surface, the oil is ready.
Carefully fry the Bhakarwadi in batches over medium heat until they turn golden brown. Remove them from the oil and let them cool completely and store in an airtight container.