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Bhakarwadi recipe is a traditional and popular spicy, sweet and spicy tea-time snack recipe from the western part of India. Everyone likes Bhakarwadi very much. You can make it by frying or baking it. Bhakarwadi mainly comes from famous Marathi and gujarati bhakarwadi. Bhakarwadi snacks is prepared during the festival.
You can make Bhakarwadi at home, and it is effortless. A lot of ingredients are needed to make this. It gets ready in less time. You can make Maharashtian bakarwadi masala at home.
To create it, all you need is cumin, fennel, coriander seeds, tamarind chutney, turmeric powder, salt, ginger powder, white sesame, and dry coconut, all of which can be found in any household.
When you make the masala of Bhakarwadi at home, a potent and fragrant aroma comes. When guests come to your house, serve it with tea or coffee. Bhakarwadi is very popular in the Maharashtrian cities of Pune and Kolhapur. Bhakarwadi is in high demand and is sold in many shops.
Table of Contents
- Fennel seeds (Saunf)
- Coriander seeds (Dhaniya)
- Cumin (Jeera)
- Tamarind chutney ( Imlie)
- Kashmiri red chilli powder
- Turmeric powder
- Garam Masala
- Ginger powder
- Gram Flour
How to make Bhakarwadi Masala:-
How to make Bhakarwadi namkeen Masala. To make the masala of Bhakarwadi, keep the gas per pan or add fennel, coriander, cumin, white sesame, and dry coconut and fry it well.
When it is roasted, you turn off the gas flame, and a good smell starts coming from it. You must take it out on a plate and let it cool down.
When it cools down, you put it in a mixer jar and add some dry spices like Kashmiri red chilli powder, ginger powder, turmeric powder, garam masala, and salt. Grind it.
Bhakarwadi masala is ready.
Method of making Bhakarwadi Recipe:-
To make Bhakarwadi make Bhakarwadi, you must prepare flour by applying it. To make the dough, in a bowl, take one bowl of all-purpose flour, two spoons of gram flour, salt, and hot oil and mix it well; prepare the dough by adding little water and keep it for 10 minutes.
After 10 minutes, you will see that the dough has been set well. You have to do this in 4 parts. You have to take a portion, roll it like roti, and spread it by applying tamarind chutney.
Then you have to sprinkle the masala of Bhakarwadi in it, and you have to move it well so that the masala sticks well.
Then you have to cut it and put the pan on the gas, add oil to it and heat it well; when the oil becomes hot, then you turn the flame of the gas on low medium and fry the bhakarwadi; you have to fry it till it becomes golden brown. |
You take it out on a plate when it becomes golden brown and cool it. When it cools down, you can store it in an air-tight container.
Bhakarwadi is ready. Serve it with tea.
At the time of making Bhakarwadi, when you fill the masala in the roti, you have to press it well to stick the masala.
When kneading the dough, you only have to pour hot oil, which will make the outer cover of Bhakarwadi very crispy.
You have to roll it tightly.
You have to use a sharp knife to cut it.