Bhakarwadi Recipe

This delightfully crispy,crunchy snack will add zest to tea -time,after meal munches and parties.It is famous in Maharashtra ,specially in Pune.This savory bits has a combine taste of sweet,sour,salty and spicy.There is another savory which is made with chickpea flour called Pudachiwadi this is also from Maharashtra. But I followed the recipe from Anupama's Blog.It turned out really well.In the picture the onces which looks like Springrolls are Bakarwadis.
Bhakarwadi picture


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelBit Difficult


 Plain flour3 Cup (48 tbs)
 Oil4 Tablespoon
 Orange food color2 Drop
 Salt1⁄2 Teaspoon
 Red chili powder1 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Poppy seeds3 Tablespoon
 Sesame seeds3 Tablespoon
 Red chili powder3 Teaspoon
 Coriander powder1 Tablespoon
 Cumin powder1 Tablespoon
 Sugar3 Tablespoon
 Salt1 Teaspoon
 Roasted desiccated coconut1 Cup (16 tbs)
 Finely chopped cilantro1⁄2 Cup (8 tbs)
 Mint leaves10
 Grated onion/Onion powder1 Tablespoon
 Garlic3 Clove (15 gm)
 Garlic1 Inch
 Fine sev1 Cup (16 tbs)
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size

Calories 1180 Calories from Fat 588

% Daily Value*

Total Fat 68 g104.3%

Saturated Fat 27.9 g139.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1018.3 mg42.4%

Total Carbohydrates 129 g43%

Dietary Fiber 10.6 g42.4%

Sugars 9.7 g

Protein 18 g36.9%

Vitamin A 9.6% Vitamin C 13.8%

Calcium 28.7% Iron 30.9%

*Based on a 2000 Calorie diet


1.Combine all the ingredient of the filling in a dry grinder and grind them coarsely.Dont add water.It should be like a think paste,so that it can be easily spread.
2.Mix the hot oil to the flour,this makes the roll crispy.Then add the rest.Mix it like soft chappati dough
3.Make dough balls the size of a golf ball . Roll each one like a thin roti and spread the filling.Then roll it back tight like a cigar.Hold the roll vertically in your palms and press it gently to elongate it further.
4.Cut the roll into one inch pieces. Press the edges gently to hold in the stuffing while frying.(thought about it only after frying the first batch)
5.Deep fry slowly at a moderate heat this makes then crispy.Seal in an air-tight container to retain freshness.

TIPS- Things to keep in mind:
*Make sure the dough is not stiff.This will make the bakarwadi soft and wont be crisp.
*Dont fry it in high flame because the filling wont get cooked.Make sure the heat is moderate.



sulakshana0512 says :

I relish this in Mumbai every time i visit the city. But this recipe gives me a good reason to try it at home and savor whenever i like. Thank you.
Posted on: 20 October 2011 - 2:12pm
bronzegoddess_bright profile page

bronzegoddess_bright says :

Every time I go to Pune, I have this!
Posted on: 20 October 2011 - 1:44pm
Bhavani J Mistry profile page

Bhavani J Mistry says :

Maharashtrian cuisine is so yummy! Please also provide recipe for my another favourite - Kotambir wadi.
Posted on: 20 October 2011 - 12:59pm

Anonymous says :

Yum snack.......won't notice when the lot disappears
Posted on: 20 October 2011 - 12:31pm

Anonymous says :

Haven't tasted this snack for a long time.
Posted on: 20 October 2011 - 4:55am

Anonymous says :

I never tried to prepare this at home...but it is really tasty with tea or coffee...
Posted on: 20 October 2011 - 2:10am

Anonymous says :

first time hearing about this dish
Posted on: 20 October 2011 - 1:25am

Anonymous says :

I love bhakarwadis' .... even the mini version that has just a simple stuffing... no coconut and all... makes a delightful snack!
Posted on: 20 October 2011 - 1:17am

Anonymous says :

heard abt this the first time! but it sounds to be nice........wud try it and see how it turns up!
Posted on: 19 October 2011 - 10:02pm