Thursday, September 10, 2015


Bhakarwadi is a delicious snack that can be enjoyed with tea. Bhakarwadi is crispy pinwheels stuffed with a spicy and tangy coconut - poppy seed mixture. This snack is very popular in the Indian states of Gujarat and Maharashtra.

I have always loved eating Bhakarwadis. In India, the CHITALE brand is very popular for their Bhakarwadis. So during each of my India Trips, I would make it a point to buy them and munch them during tea time. Now the same brand is available in the Indian stores here in the US. So when the team of Culinary Hoppers decided that the theme of the upcoming blog event would be dry snacks, I decided to make this amazing snack in my own kitchen. My recipe is adapted from the recipe that I found here. I have customized the recipe as per my taste. That's the fun part. You can change the filling according to your taste and needs:)

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

For the outer cover, you will need:
  • Chick Pea flour : 1/2 cup
  • All purpose flour : 1/4 cup
  • Asafoetida / Hing : 1/4 tsp
  • Turmeric powder / Haldi : 1/4 tsp
  • Salt as per taste
  • Oil : 2 tbsp + 1 tsp
For the filling, you will need:
  • Red chilli powder : 1 tsp (adjust according to taste)
  • Garam Masala powder : 1 tsp (Readily available in Indian stores)
  • Coriander / Dhania Powder : 1 tsp
  • Cumin / Jeera Powder : 1 tsp
  • Ginger powder : 1 tsp
  • Fennel powder : 3/4 tsp
  • Poppy seeds : 2 tsp
  • Sesame seeds : 2 tsp
  • Asafoetida / Hing : 1/4 tsp
  • Sugar : 3 tsp (Adjust according to taste)
  • Dry coconut powder : 1/4 cup
  • Lime juice : 1.5 tsp
  • Salt as per taste
Other items:
  • Oil for deep frying.

First we prepare the dough for the outer cover:
  • Take the chickpea flour, all purpose flour, asafoetida, turmeric powder and salt in a large mixing bowl. Add 2 tbsp oil and mix gently until the oil coats the flour really well.

  • Now adding water little by little, knead a stiff dough. Add 1 tsp oil at the end and give a final knead. cover the dough and let it rest for 15 minutes.

To prepare the filling:
  • Take all the dry ingredients (that is, red chilli powder, coriander powder, cumin powder, asafoetida, ginger powder, garam masala powder, poppy seeds, fennel seed powder, sesame seeds, asafoetida, dry coconut powder and salt) in a mixing bowl and mix .

  • Grind this mixture in a dry grinder until u get a fine powder.Take it out in a bowl.

  • Add lime juice to this mixture. Taste and adjust the salt,spice or tang.The filling is ready.

To assemble:
  • Once the dough has rested for a good 15 minutes, knead it one more time.
  • Divide the dough into two portions.

  • Take one ball. Dust it a little with flour and roll it into a circle. The circle rolled should neither be too thin nor too thick. (See the pic).

  • Using a pastry brush, spread a little water on the surface of the rolled circle. this will ensure that the filling will stick to the rolled circle.

  • Spread half of the filling mixture on the surface (Note:Don't spread till the edge of the rolled circle. See the pic)

  • Using a pizza cutter, cut the rough edges of the rolled dough.

  • Apply water at the edges of the outer later / rolled circle.

  • Starting from one end, start rolling tightly. Press as you roll it. Prepare a cylindrical flute. press the ends of the flute tightly. Set it aside.

  • Take the other dough ball and repeat the same process as before.

  • Once both the flutes are prepared, Cut the flutes into thin uniform discs. 

  • Assemble these prepared discs in a greased vessel and steam cook them for 10 minutes. I used a pressure cooker for this purpose. Steaming the discs will help them to bind well together and the filling wont come out during the deep fry process.

  • Once steam cooked, set it aside to cool.

  • Heat oil in a deep bottomed pan. When hot, fry the steamed discs in low-medium heat until the outer layer is golden in color and crisp.

  • Once done, take them out on a plate lined with the paper towel to drain out the excess oil.Repeat with the other steamed discs.

  • Serve these crispy bhakarwadis with hot cut of tea.
This post is my contribution to the ongoing blog event "DRY SNACKS".
Find below other delicious recipes by the CULINARY HOPPERS..

  1. Shubha : Potato Murukku
  2. Anupama : Roasted rice flour Kodubale
  3. Vani : Garlic Sev
  4. Padma : Chakkalu & Spicy Shakarpali
  5. Sonal : Chivda
  6. Shailja : Bhakarwadi
  7. Swati : Bajra Mint Mathri
  8. Parvathy : Vettu Cake


  1. Beautiful recipe and lovely clicks Shubha

  2. Yum. It is the filling I love to spoon into my mouth.

  3. i have learnt from u that steaming and frying keeps stuffing intact...thank u shubha ....bhakarwadi looks so perfect and awesome

  4. Bhakarwadi looks so deeeeelicious, Shubha. Love how crispy and yummy they are! :)

  5. Shubha, thank you so much for sharing this step by step recipe... Bhakarwadis are my favourite... These look absolutely crunchy here... terrific clicks, would love to grab them right now :)

  6. Bhakarwadi looks super delicious Shubha...can you pass me some..just having my morning coffee!!

  7. lovely one Shubha..these are everyones favourite I think

  8. Beautiful bhakarwadi Shubha! I am a big fan. Tha is for the recipe.

  9. I can finish off this one in no time :) Looks so beautiful, crispy and yummy!

  10. These look so yummy, Meri! I love the blend of spices used in the filling! Pinning to try later!!

  11. gosh I have been admiring you bhakarwadi since some time now and I have not commented. so sorry Shubha. You know one thing that strikes me every time I visit, you have a beautiful blog :) :) now another sparkling addition - this bhakarwadi. thanks for sharing dear. love your step wise pictures :-)

  12. My all time favourite cooked it so perfectly.looks lovely.

  13. luks like,need to spend lots of time.but great work dear...finaly result luks awesoem.