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Thursday, May 2, 2013


Originally from Maharastra but pretty much famous in Gujarat... Spicy and bite-sized... Deep-fried munching that can be easily found at any farsanwala??? Anyone can guess.... it's "Bhakharwadi"!!!

I always found making it in-house is a tiresome job to do in kitchen!!! And I know... everyone thinks the same. I never knew it was that easyyyyy :) Just gave it a try and you can see the result here...

Makes: 25 (medium-sized)


For Dough--
1/4 cup Wheat Flour
1/2 cup Besan
1/4 cup Semolina (fine)
Salt to taste
A pinch of Hing
1 tsp Oil

For Filling--
1/2 cup Desiccated coconut
2 tbsp Lemon juice (or tamarind paste)
1/2 tsp Red chilly powder
1/4 tsp Turmeric powder
2 tsp Goda Masala (1/2 tsp Garam Masala with 1/2 tsp sesame seeds can be used as an alternative)
1/4 tsp Cumin powder
1/2 tsp Coriander powder
1 tbsp Fennel seeds (freshly ground)

1/2 tsp Besan
2 tsp Lemon juice
Oil to fry


- Mix all 3 flours, salt, oil and hing in a bowl. Knead a not-so-soft dough using water and keep aside for around 15 mins.
- Take all the ingredients of filling in a bowl and mix well. This mixture will be a little moist due to lemon juice.
- Make 3 equal sized portions of dough and roll each of them using wheat flour for dusting.
- Take each one of them on flat surface one after another and follow the below given process:

  • Spread the filling mixture on it and press it gently to make it stick on the surface.
  • Start rolling it from one side to other tightly and make a stiff roll.
  • Make a slurry of besan and lemon juice and seal the open edge with it.
  • Cut the extra part from both the sides and then cut the roll into pieces keeping the size equal.
  • Take a drop of slurry and apply on both the open sides of piece.
- Heat the oil in deep frying pan and fry 5-6 pieces at time till crisp and golden brown.
- Cool down to room temp and store these "Bhakharwadis" in air-tight container.

Linking this recipe to Jagruti's Cooking Odyssey and UK-Rasoi:


  1. our family faourite snack..tempting :)

  2. Shruti, there is a baked version of you have the recipe? even though i do love this recipe its the deep frying that ends up making it out of reach for a daily eat. They are just ever so "more-ish" tht one can not stop eating them!! :)

    1. Hey didi.. I tried baking them once! After placing them on a baking tray, i used cooking spray n baked for 35 mins - 180 degrees! They turned out to be so perfect, but still I liked tis unhealthy version more :P


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