Bhakarwadi

Ingredients:

For the Outer Dough:

• All-purpose flour (maida)
• Semolina (sooji)
• Oil or ghee
• Salt
• Water

For the Filling:

• Grated coconut
• Roasted sesame seeds
• Roasted poppy seeds
• Ground nuts
• Spices: red chili powder, turmeric powder, garam masala, asafoetida (hing), and more
• Sugar
• Tamarind paste or amchur (dried mango powder)
• Salt to taste

Instructions:

1. Preparing the Outer Dough: The dough is made by mixing all-purpose flour, semolina, oil or ghee, and salt. Water is gradually added to form a smooth and firm dough. This dough is then allowed to rest for some time.
2. Preparing the Filling: The filling mixture is prepared by mixing grated coconut, roasted sesame seeds, roasted poppy seeds, ground nuts, spices (like red chili powder, turmeric, garam masala, asafoetida), sugar, tamarind paste or amchur, and salt. This mixture creates the flavorful filling for the Bhakarwadi.
3. Rolling and Stuffing: The rested dough is rolled out into a thin rectangular sheet. The prepared filling is spread evenly over the dough, and then the dough is carefully rolled up tightly to create a cylindrical roll.
4. Slicing and Shaping: The roll is sliced into smaller rounds, each revealing the layers of the dough and filling. Each round is then pressed down gently to flatten and shape it.
5. Frying: The shaped Bhakarwadi pieces are deep-fried in hot oil until they turn crispy and golden brown. They are fried on medium heat to ensure that the layers cook through without burning.
6. Cooling and Storing: After frying, the Bhakarwadi is allowed to cool down before being stored in an airtight container. This helps them retain their crunchiness.

Bhakarwadi is loved for its complex flavors and textures. It’s often enjoyed as a tea-time snack, served at festivals, or even given as a gift during special occasions. The balance of spicy, tangy, and sweet elements in each bite makes it a truly unique and delightful snack.