Bhakarwadi/Maharashtrian Bhakarwadi Recipe/Bhakarvadi Recipe

Bhakarwadi or Bhakarvadi is a very popular snack which is made by Maharashtrians and Gujarati's in Diwali .Bhakarwadi/Bhakarvadi is a delicious  crispy savoury snack which resembles pinwheels ,its a crispy fried spiral  roll with yummy spicy tangy filling which is cut and deep fried. Bhakarvadi/Bhakarwadi is an excellent snack option for kids tiffin box or while travelling as its dry and stays well for weeks.

Bhakarwadi /Bhakarvadi has been a favourite snack since childhood .It was regularly made in my Maharashtrian neighbours household and i loved munching it .the recipe is not at all tricky if you follow it to the T I'm sure you too will make crispy perfect Bhakarwadis .Here I am sharing Maharashtrian Bhakarwadi with you all do try and enjoy it with your cuppa.

ingredients
for the outer covering 
1 cup APF/maida
3 tbsp besan
2 tbsp oil
salt to taste
water to knead

for the filling
1/2 cup dry coconut/khobra/desiccated coconut
1 and 1/2 tsp coriander seeds
1 tsp sesame seeds/til
1/2 tsp khus khus(optional)
1 tsp fennel seeds
1/2 tsp garam masala powder
1 and 1/2 tsp red chilli powder/ as needed
2 tbsp powdered sugar /+ -
thick tamarind jaggery chutney /tamarind pulp and jaggery mixed together /as needed
2 tbsp fine sev
salt as needed
oil to deep fry

Method

• In a bowl take sifted maida/APF ,besan salt and mix .
• Add hot oil to this and mix till it resembles breadcrumbs
• Add water and knead to a dough
• Keep the dough covered for 15to 30 minutes .
  

Make the filling 

• Heat a tawa ,dry roast coconut and remove in a plate
• then add til/sesame seeds ,coriander seeds fennel seeds,poppy seeds and dry roast for 3 to 4 minutes ,remove in a plate 
• Let it cool,then grind together the roasted coconut and all the roasted ingredients along with  chilli powder garam masala powder,sugar and salt 

• You may add the sev to the mixer or crush it with your hands 
• Grind to a powder and keep aside .
• Divide the dough into 2 to 3 balls
• Roll it like a chapati ,not thick not too thin
• Spread a tsp of oil on the chapati 
• Spread about 1/2 tsp tamarind jaggery mixture  
• Now spread the filling mixture leaving the sides 

• Roll it tightly 
• Cut it with a knife
• With your fist just press on each roll/bhakarwadi so that it is sealed and the mixture won't come out while frying. 
• Heat oil to deep fry ,once hot switch the flame to medium.
• Fry in 2 to 3 batches until golden brown and crisp

• Remove it out on a absorbent paper.
• Allow it to cool completely before filling it in air tight containers
• Enjoy it as a snack or with your chai 

Notes
Poppy seeds/khus khus is optional .
Adding tamarind jaggery mixture is optional ,you may skip and add little amchur or 1 tsp lemon juice to the powdered mixture too.
Make sure you have rolled it tightly and also pressed it well with your fist or fingers to ensure the filling doesn't come out while frying
Be careful while frying if the oil is too hot the vadis may brown and won't cook well
Also don't fry for longer ,just fry until its cooked and crisp.
these bhakarwadi stays well for weeks just store them well in air tight containers after cooling.