Bhakarwadi, a popular spiral-shaped, sweet and spicy snack from Maharashtra and Gujarat, is the perfect addition to your Diwali savoury spread. This crunchy treat, packed with a tangy masala filling, is sure to be a hit with all your guests. Follow this step-by-step guide to master this classic snack!

Part 1: Ingredients List

A. For the Outer Dough (Cover)

B. For the Spicy Stuffing (Masala)

Part 2: Step-by-Step Instructions

Step 1: Preparing the Dough

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, gram flour, turmeric powder, and salt.


2. Add Hot Oil (Moin): Pour the hot oil or ghee over the dry ingredients. Mix it thoroughly using your fingertips until the mixture resembles breadcrumbs and you can form a loose ball when pressing it. This step ensures crispiness.


3. Knead: Gradually add lukewarm water and knead the mixture into a tight and stiff dough. It should be slightly tougher than puri dough.


4. Rest: Cover the dough with a damp cloth and let it rest for at least 20 minutes.

Step 2: Preparing the Stuffing Masala

1. Roast: In a dry pan, lightly dry-roast the desiccated coconut, sesame seeds, poppy seeds, cumin seeds, and fennel seeds until fragrant (about 2-3 minutes on low flame).


2. Cool: Allow the mixture to cool completely.


3. Grind: Transfer the roasted ingredients to a grinder. Add the chili powder, garam masala, powdered sugar, tamarind pulp, and salt.


4. Pulse: Grind everything into a coarse, dry powder. Do not add water. The texture should be slightly grainy.

Step 3: Rolling and Shaping the Bhakarwadi

1. Roll the Dough: Divide the rested dough into 3-4 equal balls. Take one ball and roll it out evenly into a very thin, large rectangle or round shape (like a chapati). It should be about 8-10 inches in diameter.


2. Apply Paste (Optional Glue): If your masala is too dry, lightly brush the entire surface of the rolled dough with a thin layer of tamarind paste or a few drops of water mixed with a pinch of flour. This helps the masala stick.


3. Spread the Masala: Sprinkle the prepared stuffing masala evenly over the entire surface of the rolled dough, leaving a 1-inch border on all sides. Gently press the masala into the dough with your palm or a rolling pin.


4. Roll Tightly: Starting from one edge, roll the dough tightly like a Swiss roll. Ensure there are no air gaps inside.


5. Seal and Cut: Seal the open end by pressing the edge firmly onto the roll. Cut the long roll into small, 1/2-inch thick pieces.


6. Flatten: Gently flatten each cut piece with your palm to create the classic Bhakarwadi shape.

Step 4: Frying for Perfect Crispiness

1. Heat Oil: Heat oil in a deep pan or wok on a medium flame.


2. Test Temperature: The oil should be hot, but not smoking.


3. Fry on Low Heat: Add the Bhakarwadis in small batches to the oil. Crucially, fry them on a very low to medium-low flame. This is the secret to getting them crispy all the way to the centre.


4. Turn: Turn them occasionally until they are uniformly golden brown and crunchy (this may take 8-10 minutes per batch).


5. Drain: Remove the Bhakarwadis with a slotted spoon and place them on paper towels to drain excess oil.

Chef’s Tips for Best Bhakarwadi

• The Dough is Key: A stiff dough and the addition of hot oil (moin) are mandatory for a crispy texture. If the dough is soft, the Bhakarwadi will absorb too much oil.


• The Masala: Ensure your masala is dry and coarsely ground. If it’s too fine, it might clump up.


• Low and Slow: Never fry Bhakarwadi on high heat. High heat will brown the outside quickly while leaving the inside raw and soft. Always use low heat for maximum crispness.


• Storage: Once cooled completely, store the Bhakarwadi in an airtight container. It stays fresh and crisp for up to 2-3 weeks, making it an ideal make-ahead Diwali snack!

Enjoy making and sharing this classic Diwali delicacy!