Bhakarwadi: A Sweet, Spicy and Tangy Treat

Bhakarwadi Bhakarwadi: Bhakarwadi stands as one of the cherished snacks originating from western India. These delightful treats are characterized by their fried, crisp pinwheel or spiral shapes, offering a blend of sweet, spicy, and tangy flavors.


  • Preparation Time: 25 minutes
  • Cooking Time: 30 minutes
  • Total Time: 55 minutes
  • Cuisine: Maharashtrian
  • Course: Snacks


For Bhakarwadi Dough:

  1. 1 cup besan 
  2. ¾ cup maida (all-purpose flour) or 90 to 95 grams
  3. ¼ teaspoon turmeric powder (haldi)
  4. 1 pinch of asafoetida (hing)
  5. ¾ to 1 teaspoon salt
  6. 3 tablespoons oil
  7. 5 tablespoons water, or as required

For Bhakarwadi Stuffing:

  1. 2 tablespoons white sesame seeds (safed til)
  2. ½ cup desiccated coconut 
  3. 1 tablespoon poppy seeds (khus khus)
  4. ½ teaspoon fennel seeds (saunf)
  5. 1 pinch of asafoetida (hing)
  6. 1 teaspoon Kashmiri red chili powder
  7. 1 teaspoon coriander powder (dhania powder)
  8. 1 teaspoon cumin powder (jeera powder)
  9. ½ teaspoon Garam Masala 
  10. ½ tablespoon lemon juice, or as required
  11. Salt, as required
  12. 1.5 to 2 tablespoons sugar, or as per taste
  13. Oil, for deep frying

Also Read: Butter Naan 


Making Bhakarwadi Dough:

  1. In a mixing bowl or large tray, combine gram flour, all-purpose flour, turmeric powder, asafoetida, and salt.
  2. Mix well with a spoon.
  3. Add 3 tablespoons of oil and blend it with the flours until a breadcrumb-like texture is achieved.
  4. Gradually add water, kneading the dough until it reaches a semi-soft consistency. Adjust water as needed.
  5. If the dough becomes sticky, add some more all-purpose flour. If it appears dry, sprinkle some water.
  6. Cover the dough and set it aside.

Making Bhakarwadi Stuffing:

  1. Heat a heavy pan or kadai and add white sesame seeds.
  2. Roast sesame seeds on a low to medium-low flame until they crackle, stirring often.
  3. Reduce the flame to low and add desiccated coconut and poppy seeds. Mix well.
  4. Add fennel seeds and continue roasting until the coconut turns light golden.
  5. Turn off the flame and let the mixture cool.
  6. Add asafoetida, Kashmiri red chili powder, coriander powder, cumin powder, garam masala, and salt to the roasted mixture.
  7. Mix well and allow the spices to cook with the residual heat.
  8. Let the mixture cool completely.
  9. Transfer the cooled stuffing to a grinder jar and add sugar. Grind to a semi-fine powder.
  10. Transfer the stuffing to a bowl and add lemon juice. Mix well.

Assembling and Making Bhakarwadi Spirals:

  1. Roll the dough into a log and divide it into 4 to 5 equal parts.
  2. Take one part of the dough and roll it between your palms to form a round shape. Flatten it and place it on a rolling board.
  3. Sprinkle some besan on the rolled dough.
  4. Roll the dough into a medium-thick round, square, or rectangle.
  5. Lightly brush water over the rolled dough.
  6. Spread the stuffing evenly on the dough, leaving a small space at the edges.
  7. Press the stuffing gently with a spoon.
  8. Roll the dough tightly into a log and seal the edges.
  9. Cut the rolled log into equal parts to form bhakarwadi pinwheels.
  10. Press each pinwheel gently with the palms.
  11. Repeat the process with the remaining dough and stuffing.
  12. Place the prepared bhakarwadi pinwheels in a bowl and cover them.

Also Read: Rasmalai 

Frying Bhakarwadi:

  1. Heat oil in a kadai or pan over medium-low to medium heat.
  2. Once the oil is hot, carefully add the bhakarwadi pinwheels.
  3. Fry them in batches, making sure not to overcrowd the pan.
  4. Fry until they turn golden and crisp on both sides.
  5. Remove the fried bhakarwadi using a slotted spoon and drain excess oil on paper towels.
  6. Let them cool thoroughly before placing them in an airtight container.
  7. This recipe yields about 25 to 26 bhakarwadi. Serve as a tea-time snack.


  • Adjust the spice levels according to preference by adding more Kashmiri red chili powder for a spicier version.

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