By Shireen Jamooji
Of all the famous and popular Maharashtrian snacks, one that no true Puneri will ever say no to is Bhakarwadi. Sweet, spicy, crunchy and delicious, these morsels are complete flavour bombs. Here's how to make them at home.
1 cup all-purpose flour 2 tablespoons semolina 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder Salt to taste 2 tablespoons oil Water as needed
1 cup desiccated coconut 1/2 cup roasted sesame seeds 1/4 cup roasted poppy seeds 1/4 cup roasted peanuts, coarsely ground 2 tablespoons jaggery (or brown sugar) 2 tablespoons tamarind pulp 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1/2 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste Oil
In a mixing bowl, combine the all-purpose flour, semolina, turmeric powder, red chili powder, salt, and oil. Mix well.
Gradually add water and knead the dough until it forms a smooth and firm consistency. Cover the dough and let it rest for about 15-20 minutes.
Heat oil in a pan over medium heat. Add fennel seeds and cumin seeds, and let them splutter. Add the desiccated coconut, roasted sesame seeds, roasted poppy seeds, and coarsely ground peanuts to the pan. Mix well.
Stir in jaggery (or brown sugar), tamarind pulp, red chilli powder, turmeric powder, and salt. Cook the mixture for 2-3 minutes, stirring continuously, until well combined. Remove from heat and let it cool.
Divide the dough into small lemon-sized portions. Roll out each portion into a thin circle, similar to a chapati. Spread a thin layer of the prepared filling on each rolled-out dough circle, leaving a small border around the edges.
Start rolling the dough tightly from one end to the other, like a Swiss roll. Apply a little water on the edges to seal the roll. Cut the rolled dough into small bite-sized pieces, around 1 cm in width.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the bhakarwadi pieces in batches and fry until they turn golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel to remove excess oil.