Bhakarwadi - Gujarati Recipe Video


Preparation Time45 MinCooking Time15 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
VegetarianMain Ingredient


Dry ingredients for the dough
 Chickpea flour1⁄2 Cup (8 tbs)
 Wheat flour/All purpose flour1⁄4 Cup (4 tbs)
 Turmeric powder1 Pinch
 Baking soda1⁄4 Teaspoon (Use if baking) (Optional)
 Salt1⁄4 Teaspoon (Use as per your taste)
 Asafoetida1 Pinch
 All purpose flour1⁄4 Cup (4 tbs) (For dusting while rolling the dough)
Wet ingredients for the dough
 Oil2 Tablespoon
 Water1⁄4 Cup (4 tbs)
For coating the dough
 Oil1⁄2 Teaspoon
For the filling
 Red chili powder1 Teaspoon
 Garam masala1⁄4 Teaspoon
 Sesame seeds1 Tablespoon
 Poppy seeds1 Tablespoon (Khas khas)
 Coriander and cumin powder1 Teaspoon
 Coconut flakes2 Tablespoon
 Fennel seeds1 Teaspoon, freshly ground
 Sugar2 Tablespoon (Use as per your taste)
 Fresh lime juice/Tamarind paste1 Teaspoon
 Cloves powder1 Pinch (Optional)
For frying the bhakarwadis
 Oil1 Cup (16 tbs) (For deep frying)

Nutrition Facts

Serving size

Calories 317 Calories from Fat 181

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 4.4 g21.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 253.5 mg10.6%

Total Carbohydrates 29 g9.5%

Dietary Fiber 5.5 g22.1%

Sugars 11.8 g

Protein 6 g11.9%

Vitamin A 1.3% Vitamin C 3.2%

Calcium 12% Iron 12.5%

*Based on a 2000 Calorie diet

Things You Will Need

1. Blender


To prepare the dough for the layers:
1. Take a large mixing bowl, add chick pea flour, wheat flour, turmeric powder, salt, asafoetida and mix all these dry ingredients well, breaking lumps of chick pea flour, if any. Add baking soda (only if you are to bake the bhakarwadis).
2. To this dry mixture, add oil and mix well.
3. Slowly add water in very small amounts at a time, and knead to form a hard dough.
4. Smear a little oil on your palms and coat the dough to get rid of the stickiness. Cover the dough and set it aside for at least 15 minutes, or until you see small white spots on the dough.
To prepare the filling:
5. Into a bowl add red chili powder, garam masala, sesame seeds, poppy seeds, salt, coriander & cumin powder, coconut flakes, freshly ground fennel seeds, sugar, asafoetida, fresh lime juice and a pinch of turmeric powder. Add cloves powder (if using). Mix to combine well.
6. Using a blender, blend the prepared filling to a fine mixture and set aside.

7. Take portions slightly bigger than a golf ball size, dust with a little flour and roll into neither too thick nor too thin rounds.
8. Spread the filling on the entire surface and press it lightly to the dough. Spread a little lime juice (plain water may also be used) on the edges of the dough, then roll tightly and firmly from one end pressing it to seal the edges well.
9. Heat a pan with oil for frying. When the oil is hot enough, fry the bhakarwadis until golden brown.
10. As an alternate option, the ends of the bhakarwadis may also be dipped into a mixture made with chickpea flour and lime juice and then deep fried.

11. Serve as a snack.

If desired, after mixing the filling, it can be sauteed in a little bit of oil before blending.
A paste made with 1/2 teaspoon of chickpea flour and 1 teaspoon of lime juice can be used to dip the bhakarwadi ends before deep frying.
If you are baking the bhakarwadis instead of frying them, bake in a preheated oven at 350 F for about 15 minutes or till done.

Editors Review

To all those people who love Indian-Guajarati snacks will surely love this. The layering is important while making this dish. Chef Bhavna shows the recipe in detail. Do watch the video, before trying it at home.



JC says :

Posted on: 19 April 2012 - 9:28am

Anonymous says :

I saw frying bhakarwadi in oil. What were you using to do deep fry? It looks some kind of white thing. Can you tell me? Neeta
Posted on: 22 July 2011 - 12:31pm