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Maharashtrian Bhakarwadi Recipe | Baked & Fried Bakarwadi | Holi Recipes

Maharashtrian Bhakarwadi Recipe to prepare bakarwadi, a fried savoury snack with a spicy stuffing rolled into a dough & sliced into small pieces that look like pinwheel cookies.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Snacks / Appetizers
Cuisine: Indian (Maharashtrian)
Author: Padma


  • 2 Cups Gram flour Chickpea flour/Besan
  • 1 Cup All purpose flour Maida
  • 2 Tableaspoons Oil
  • 1 Tablespoon Red chilli powder
  • ½ teaspoon Turmeric
  • ½ teaspoon Asafoetida Hing
  • Salt to taste
  • Enough water to knead the dough
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Cumin seeds
  • ½ teaspoon Peppercorns
  • 2 Tablespoons Sesame Seeds
  • 1 Tablespoons Coriander Seeds
  • 2 Tablespoons Poppy Seeds
  • 3 Tablespoons Dry Coconut Powder
  • 2 Tablespoons Amchur Powder Dry mango powder
  • Red Chilli Powder
  • 3 Tablespoons Sugar
  • ½ teaspoon Asafoetida
  • Salt to taste


  • Preparing the dough:
  • To start making Bhakarwadi, take a medium sized bowl and add all the ingredients listed under "For the Dough" and crumble all the ingredients well. Sieve the flours if required.
  • Set aside 2 tablespoons of this crumbled besan mixture to mix into the filling.
  • To the rest, add water little by little and knead until you get a firm dough.
  • Cover with a damp cloth and set aside for 10 minutes.
  • Preparing the filling:
  • In the blender, add all the ingredients under “For the Filling“ and pulse a couple of times to blend together to a coarse powder.
  • Take this mixture into a bowl and the besan crumble set aside in the above step. Mix well and set aside.
  • Making Bhakarwadis:
  • Divide the dough into 2 or 3 equal sized balls.
  • Roll each dough ball into a thin sheet with a rolling pin.
  • Add some of the stuffing mixture onto rolled the dough.
  • Spread the stuffing evenly but do not spread it all the way to the edge. Do not overstuff the dough.
  • Press with your hand to keep the filling set in. Roll in from the corners and until the end.
  • Roll tightly and seal the edges applying little water and rest it for about 3 to 4 minutes.
  • Press well on the top. Use a knife and cut them in 1/4 inch sized pieces pinwheels. Spread them on a plate so that they to dry a bit.
  • Baked Version:
  • Preheat oven at 350F.
  • Arrange the filled Bhakarwadi on a baking tray lined with a butter paper.
  • Bake the Bhakarwadi at 350F for about 35 to 40 minutes flipping once halfway, or until they turn golden brown and crisp.
  • Deep-fried version:
  • Heat oil in a deep pan over medium heat. Once oil is hot enought,deep fry the Bhakarwadis over low to medium heat until crisp and done.
  • Remove and drain on a paper towel to soak up any extra oil.
  • Cool them and store in an airtight container.
  • Serve Bhakarwadi as a tea time snack or make it for the festivals like diwali and holi.


1. You can customise and adjust spice levels in the filling to suit your taste.
2. Resting period of the dough after kneading is important.
3. After cutting to pinwheels, allow them to dry before frying. This is to remove any moisture in the dough.
4. Fry them on low flame so that it is completely cooked and stays crispy.
5. Traditionally the cylinder shaped dough rolls are arranged in a plate and steamed for 20 minutes. Once they cool down, cut into round discs and then deep-fry. But I have never tried this method.
6. You can also use tamarind paste or chutney instead of amchur powder.
7. Addition of coriander to the filling is also gives a good flavour and a green colour to it but I omitted to keep it traditional with the red/brown colour.