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Bhakharwadi recipe

Bhakharwadi Crunchy Pinwheel Snac

Bhakhrwadi is very popular indisn snack specially in gujarati and Maharashtra cusine easy to make and very tasty snack item
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 25 Pieces
Course: Appetizer, Breakfast, gujarati nasto
Cuisine: Gujarati, Indian, Maharashtra, vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup besan gram flour
  • ½ cup wheat flour
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp dry coconut grated
  • 1 tsp red chilli powder
  • 1 tsp cumin & coriander powder
  • 1 tbsp tamarind pulp
  • 1 tbsp jaggery grated
  • Salt to taste
  • Oil for deep frying

Equipment

  • Mixing bowl
  • Oven if backing
  • Frying pan
  • Spetuala

Method
 

  1. Combine flours, salt, and oil, then knead into a soft dough.
  2. Mix sesame, coconut, jaggery, tamarind, and spices for the stuffing.
  3. Roll out the dough into a thin sheet. Spread the stuffing evenly.
  4. Roll into a log and cut into small spirals.
  5. Fry spirals in medium-hot oil until crunchy and golden.
  6. Drain and let cool before serving or storing.

Notes

Make sure the dough is smooth and pliable, as this will help you roll out thin sheets.
Don't overfill the Bhakharwadi, as this can cause the filling to spill out during frying.
Fry the Bhakharwadi at the right temperature, as this will help them become crispy and golden brown.
If you want to bake Bhakharwadi instead of frying, preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until crispy and golden brown.