Bhakerwadi is an evergreen favorite snack with an addictive spicy, sweet, and salty flavors; all mixed in one roll with a crunchy outer pastry crust, originated from the Maharashtrian cuisine. This snack is a flour based round disc shaped stuffed with a mix of poppy seeds, grated coconut, sesame seeds, coriander and cumin seeds, black pepper corns, hing, fennel seeds and little sugar all mixed together, powdered and rolled similar to a Swiss roll and cut into tiny spiral disc and then finally deep fried to a crispy finish.
- 3 cups plain flour (maida)
- 1/2 cup gram flour (besan)
- 1 1/2 tbsp. oil
- salt to taste
- 1 tbsp. gram flour
- 1 tsp. each sesame and khuskhus seeds
- 1 tsp. ginger grated
- 1 tsp. garlic grated
- 1 1/2 tsp. sugar
- 3 tsp. red chilli powder
- 1/4 tsp. garam masala
- salt to taste
- 1 tsp. coriander seeds crushed coarsely
- 1/2 tsp. fennel seeds crushed coarsely
- 1 tbsp. dried coconut grated
- 1/2 cup fine ‘sev'(used in bhel)
- oil to deep fry
- Mix flours, salt, oil, mix with fingers.
- When crumbly add little water, and knead into a smooth dough.
- Cover with a moist cloth.
- Roast sesame and khuskhus seeds lightly.
- Crush, add fennel and coriander seeds.
- Heat oil add cumin seeds, allow to splutter.
- Add ginger, garlic, fry for few seconds. Add all other crushed seeds. Stir. Add coconut, sev, masalas, salt, sugar, flour.
- Mix well keep aside.
- Take a chappati size lump, roll into thin chappati.
- Use dry flour to help rolling.
- Spread filling thinly all over chappati.
- Make a tight roll press down edges.
- Cut into 1″ pieces and deepfry in hot oil.
- Fry till cover is crisp and golden brown.
- Drain, cool very well before storing in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelf life: 2 weeks
If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.