Baked Dry Bhakarwadi

I love to cook everything from scratch most of the time, including complicated recipes too. Love to accept challenges in cooking. The harder the recipe, the more I want to make it. There were many dishes, which I thought I’ll never able to make, now I have succeeded in making them.

I clearly remember the day I successfully fried Bhakarwadi and turned out so well, almost I wanted to knock on our neighbour’s door and wanted to tell them that Look what I have achieved ? But waited patiently for kids and husband to come home to be get praised 🙂

Bhakarwadi is popular Maharashtrian spicy snack , normally is deep fried, which requires little more effort, also very popular in Gujarati households too. Many houses prepare them regularly and have it with their evening tea. Bhakarwadi is a good snack to carry with you whilst you are travelling and has good shelf life(in my home no shelf life at all,lol they don’t even survive before going on any shelf).

There are two types of Bhakarwadi recipes out there, Bhakarwadi and Dry Bhakarwadi, however Dry Bhakarwadi is hugely popular. In normal Bhakarwadi Onion, Garlic and fresh coriander leaves are added where in Dry Bhakarwadi Gram flour sev ( spicy noodles ) , garlic and tamarind chutney added, because of Tamarind and Gram flour these Bhakarwadi filling stays dry and also stays for longer too, I did not add any Garlic in this recipe to keep this recipe Onion Garlic free but added dried coriander leaves.

So, let’s see how I baked delicious and mouth watering Dry Bhakarwadi which has loads and loads of yummy flavours. With little extra care and effort, you can have these healthy wadis in your home.

Notes:- If you do not have sev, take 100 g besan, add chilli and turmeric powder, salt and oil. Make batter adding little water and make small BHAJIYA and fry in oil. Let it cool completely then grind in a mixer and make coarse flour. Add this instead of sev.

To make dry coriander leaves, wash and pat dry coriander leaves with kitchen towel. In a plate lay washed coriander leaves on a kitchen paper for 24 hours. they will dry.

You will need :- Upper Dough layer

• Gram Flour or Besan – 400 g
• Chapatti flour – 200 g + 2 tbsp. for dusting
• Red chilli powder – 1 tbsp.
• Turmeric Powder – 3/4 tsp.
• salt to taste
• Oil – 3-4 tbsp.

You will need :- filling

• 1/2 cup thin sadi sev recipe here

• 2 tbsp sesame seeds roasted

• 2 tbsp kus kus roasted ( white poppy seeds )

• 4 tbsp. dessicated coconut roasted

• 2 tbsp. roasted peanuts

• 1 tbsp. fennel seeds

• 1 tbsp. garam masala

• 2 tbsp. red chilli powder

• 2 tbsp. ground coriander and cumin ( dhana jeera powder )

• 1/2 tsp. black pepper powder

• salt to taste

• 3-4 tbsp. sugar

• 2 tbsp. oil

• 2 tbsp. dry coriander leaves

• 3-4 tbsp. very thick tamarind chutney

• Pinch amchoor powder

• 3-4 tbsp. oil

• 1/2 tsp. + 1/2 tsp. lemon juice and water mixed

Method :- Dough Combine both flour , salt, chilli and turmeric powder and oil. Add water by a tablespoon in each interval until you make firm dough. Keep covered for 20-25 minutes or until you see white spots on the surface of dough.

Meanwhile preheat oven gas mark 5. Grind all the filling ingredients in a blender except oil and tamarind chutney. At this stage filling is quite dry, add oil and 1-2 tbsp. tamarind chutney and bring mixture together, by doing this filling will be little moist, (but not very moist) and won’t fell out while you’re handling the Bhakarwadi.

Divide the dough into equal portions and roll out into a large thin chapatti ( round disk ).

Spread thinly very little tamarind chutney and filling over each chapatti, and gently press with the spoon. Do not spread it all the way to the edge and do not over stuff either.

Take very little water and lemon juice mix, and apply with your finger on the edge of the chapatti. This method will help to stick and seal the edges nicely.

Now fold the 1/4 inch of left and right of chapatti over stuffing gently but tightly roll the chapatti into cylinder shape, making sure no stuffing oozing out or your nails don’t dig into dough and make holes 🙂

Cut into 1″ or 1.5″ bite size pieces.

Take little oil and grease baking tray. Place cut Bhakarwadi pieces onto greased baking tray.

Now brush the oil top of the placed Bhakarwadi thinly and bake about 20 minutes.

After 20 minutes turn the baking tray otherside, and bake further 10-12 minutes until they are brown and crispy.

Let it cool completely at room temperature.

Serve with tea or any cold drinks.

Store in an airtight container if there is leftovers.

Thank you for stopping by and reading this post ! We hope to see you again soon 🙂

You cannot appreciate the beauty of Indian cooking until you have experienced the aroma of cooking using Homemade Desi Ghee aka clarified butter. I particularly love using homemade ghee in Carrot Halwa

You might wonder why I go through all the effort to make homemade ghee? All I ask is that you make homemade ghee just once, you will NEVER go back to shop-bought again. Although shop bought is more convenient, it contains chemicals that will alter the taste of the ghee.

When we prepare any Indian sweets like Gujarati C hurma Ladoo or Mohanthal , we use it because the flavours are unmatched!

What goes in Homemade Ghee

You’ll be pleased to know you only need 1 ingredient!

• Butter , it could be salted, unsalted or organic but try to use a good quality butter. We have used organic unsalted butter. My favourite brand is Anchor but even own brand butter works well.

How to make Ghee from Butter step-by-step recipe pictures.

1. Place the butter in a clean pan on low heat.

2. Let the butter melt, do not stir.

3. Allow all the butter to melt.

4. Once it does, increase the heat to medium.

5. The white foam will appear.

6. After a few minutes, the foam will start to disappear and bubbles will come to the surface.

7. Slowly bubbles will settle and milk solids will start settling on the bottom of the pan.

8. Clear butter will come up.

9. Let the ghee to cool down a bit but not set.

10. Strain it with a strainer or cheesecloth, make sure milk residue does not come in the ghee.

11. Ghee is ready to use or store.

Instant Pot Method

1. Set the timer for 10 minutes on saute mode.

2. Add butter and let it melt.

3. Let the butter boil and it will become frothy.

4. The milk solids will begin to start separate and water will evaporate.

5. Cook until the milk solids settle the bottom of the pan and clear ghee shows.

6. Turn off the instant pot, ghee continues to cook and milk solids will be caramelized.

7. Ghee is cooked, remove the pan and strain the ghee.

Now that I have my ghee ready, I am off to make ghee loaded Sukhdi !

Tip: I use the leftover residue to make Gujarati Bhakhri or Dudhi Na Muthia as moin and don’t use oil.

How To Make Ghee from Butter

Ingredients

• 750 grams butter I used 3 blocks of 250g unsalted butter

Instructions

• Place butter in a pan over low heat.
• Let the butter melt, increase the heat to medium.
• Once melted you will see foam gathering on the top.
• Reduce the heat and let it boil.
• Do not cover the pan.
• The white solid bits will settle to the bottom and thick layer of gold liquid forms in the centre.
• You will hear little splutter sounds while the butter boils and you can see that the foamy layer begins to settle down too.
• Slowly you will be able to see clear golden ghee and layers of solids will stay to the bottom.
• Switch off the heat.
• Do not disturb ghee for 3-4 minutes.
• Once it’s settled carefully spoon off the top layer of scum.
• Line the sieve with the cheesecloth, and strain off the ghee into the container.
• Let it cool at the room temperature or use it in your recipe.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.