Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in western states of Gujarat and Maharashtra in India. once such a hugely popular snack recipe is the bhakarwadi recipe from the maharashtrian cuisine.

  • Prep Time: 10 mins
  • Cook Time: 15 mins

Ingredients of Bakarwadi

for dough:

  • 1 cup maida 
  • 2 tbsp besan
  • ¼ tsp turmeric
  • pinch hing
  • ½ tsp salt
  • 2 tbsp oil
  • water 

for masala powder:

  • ¼ cup dry coconut
  • 1 tsp cumin 
  • 1 tsp coriander seeds
  • 1 tsp fennel 
  • 2 tsp sesame 
  • 1 tsp poppy seeds 
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • pinch hing 
  • ½ tsp aamchur
  • 2 tsp sugar
  • ½ tsp salt

other ingredients:

  • 2 tsp tamarind chutney
  • water
  • oil
  • Take maida and besan, add turmeric, hing and salt. mix well.
  • Pour hot oil and mix well.
  • Add water and knead to a smooth dough.
  • cover and rest for 20 minutes.


  • Take dry coconut in mixer.
  • Add cumin, coriander seeds, fennel, sesame and poppy seeds, turmeric, chilli powder, pinch hing, aamchur, sugar and salt.
  • Blend to slightly coarse powder.
  • Now knead the dough slightly and pinch a large ball of dough.
  • Grease the rolling base.
  • Roll them into round shape making slightly thick than chapati.
  • Spread a tsp of tamarind chutney leaving the sides.
  • Spread the prepared masala stuffing leaving the sides.
  • Grease water on sides to seal the ends while rolling.
  • Roll the dough very tightly, making sure there are no gaps.
  • Cut the roll to 2 cm long or as desired.
  • Heat the oil on medium heat, and deep fry the rolls on low flame.
  • Drain the bhakarwadi and remove excess oil.
  • Serve bhakarwadi with masala tea.



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