Prepare time: 15 min
Cook: 20 min
Ready in: 35 min
Author : Ragini Kitchen
Cuisine : Maharastra ,Gujarat ,Rajasthan

Bakarwadi or Bhākarwadi, is a traditional North Indian sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan, and widely available in the markets of Pune. It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds. Traditionally , bhakarwadi is made using plain flour//maida ,yet wheat flour can also be use to make it more healthy and appetite if you like. But the maida bhakarwadi will be more crispy then the wheat flour ones. Mini bhakarwadi is famous maharastrian dry snack which has interesting spiral shape with alternate layer of dough and masala. To make it perfect it should be crispy with perfect balance of sweetness, tanginess and spiciness . While deep frying we need to take special precautions for the intensity of flame and the temperature . Oil should be sufficiently hot but we need to cook it in low flame . Otherwise the roll can be open and spices may come out . If you like you can add little water to the mixture to make it little moist. lastly, store these in an airtight container for longer shelf life.


To make dough :

  • 1 Bowl of Maida/Plain Flour /All Purpose Flour
  • 1/4 Bowl Besan (Gram Flour) / 2 Tsp
  • 1 tsp salt /salt to taste
  • 1/2 Bowl of Hot Oil
  • 1/2 tsp Turmeric powder

To make Masala/Mixture :

  • 1 tsp cumin seed / Jeera
  • 1 tsp Saunf
  • 1 tsp poppy seed / khaskhas
  • 1/2 Bowl of grated coconut
  • 1 tsp salt /salt to taste
  • 1/2 tsp turmeric powder
  • 2 tsp Red Chilli powder
  • 1 tsp Amchoor powder (Mango powder)
  • 1 tsp coriander powder
  • 2 tsp sugar
  • little water (optional)

Oil for Frying
Tamarind paste .


1In a small saucepan, combine the maida , besan , salt ,turmeric powder , hot oil .Mix it well. The mixture should be soft enough with the oil to make a ball . Add water to knead a dough . Knead it properly .
2Put little oil on the dough and cover it with wet towel to keep it moist for 20 mins.

3Meanwhile make a mixture / masala . Roast cumin seed , poppy seed, saunf , grated coconut and let it to cool completely . In mixture pot , add this roasted mixture , sugar, salt , turmeric powder , red chilli powder , amchoor powder , coriander powder and grind it little course .
4 Make a ball of dough ,add some oil and make a thin chapati . Cut from all side to make it square kind of shape . Apply tamarind paste and spread it equally . Put masala on tamarind paste and spread it equally on all portions . Apply water on all sides and roll it tightly .Put little pressure while rolling so that it will roll properly and masala will not come out.
5 Cut the roll for 1 cm distance with knife . Make the spirals separate and press it little .

6 Heat the oil and fry the roll on both sides till it gets golden brown . Flip it occasionally. Oil should be well heated and while frying the flame should be low to cook it porperly and masala will not to break .


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