Bhakarwadi Recipe: India is known for its diversity. Every state here has its own food and different attire. In such a situation, today we will tell you about a snack, which is a favorite Maharashtrian snack, but it originated in Gujarat. It sounds strange, but this is the truth.

Here we are talking about Bhakharwadi, which is considered to be the most favorite snack of Maharashtra in today's time. Eating it with tea in the rainy season doubles the fun of the season, so people make and store it. Let us also tell you the method of making this snack.

Ingredients for making Bhakharwadi

Gram flour – 1 cup

Maida – 1/2 cup

Ajwain – 1/2 tsp

Salt – according to taste

Oil – 2 tbsp (for kneading)

Water – for kneading

Ingredients required for preparing masala

Dried coconut – 1/2 cup

Fennel seeds – 1 tsp

Sesame seeds – 1 tbsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Mango powder – 1 tsp

Lightly grated jaggery – 1 tbsp

Red chilli powder – according to taste

Salt – according to taste

Method

To make Bhakharwadi, first of all, prepare the dough. For this, mix gram flour, maida, salt, and ajwain in a big bowl. After this, add some oil to it and knead it well. When it starts kneading lightly, add water as required and knead the dough completely. Keep in mind that you have to knead this dough tightly. When it is kneaded, keep the dough covered for 15–20 minutes.

After this comes the turn to prepare the stuffing, so first of all, fry sesame seeds, fennel seeds, and dry coconut lightly in a pan without oil. When it is fried, turn off the gas and let it cool. After all the ingredients have cooled down, add jaggery, chili, dry mango powder, coriander-cumin powder, and salt to it. Now, put it in the mixer and grind it so that it becomes very fine. If it remains thick, then the rolls of Bhakharwadi will not be made properly.

When the mixture is ready, it's time to prepare Bhakharwadi, so for that, take a ball of prepared dough and roll it like a paratha. Now spread the masala all over. Now, slowly roll it tight, close the edges.

When it's roll is ready, cut it into one-inch thick pieces and then press it lightly with your hand. After this, heat oil in a pan and fry the Bhakharwadi pieces on medium flame till they turn golden. When they turn golden, take them out of the oil and place them on a tissue paper so that the excess oil drains out. You can store them for up to a month.

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