Bhakarwadi Recipe


Bhakarwadi is a Marathi snack recipe. Bhakarwadi is most popular in some parts of India i.e. Gujarat, Rajasthan, Pune, Maharashtra. Bhakarwadi is a crispy deep-fried pinwheel snack which has a crispy outer layer made of all-purpose flour, and the stuffed masala is spicy and sweet at the same time made of coconut and some Indian spices.

As Bhakarwadi is deep-fried so many people don’t prefer it so we also have a bhakarwadi recipe baked in which we bake this mini bhakarwadi instead of frying.

There are also other versions of bhakarwadi that are- aloo bhakarwadi recipe, kolhapuri bhakarwadi recipe, baked bhakarwadi recipe, mini bhakarwadi recipe, chicken bhakarwadi, green bhakarwadi.Gujju people are most famous for their food choices which are really delicious and simple like, Undhiyu, Handvo, Dal dhokli, Patrode, Dhokla, Methi ka Thepla, Khandvi, etc.


  • All-purpose flour (1 cup)
  • Semolina (¼ cup)
  • Salt (as per taste)
  • Carom seeds (½ tbsp)
  • Oil (as needed)
  • Water (as needed)
  • Coconut (1 cup)
  • Red chilli powder (½ tbsp)
  • Coriander powder (1 tbsp)
  • Cumin seeds (1 tbsp)
  • Dry Mango powder (½ tbsp)
  • Asafoetida (1 pinch)
  • Tamarind chutney (as needed)



  • In a mixing bowl add 1 cup all-purpose flour, ¼ cup semolina, salt as per taste, ½ tbsp carom seeds, and mix well,
  • Add 2-3 tbsp oil and mix it well in the flour until it starts holding a shape,
  • Add water gradually and knead a semi-hard dough,
  • Apply 1 tbsp oil on the dough,
  • Cover with a damp cloth and let it rest for 30 minutes,
  • Take a mixer grinder jar, add 1 cup sliced coconut, salt as per taste, ½ tbsp red chilli powder, 1 tbsp cumin seeds, 1 tbsp coriander powder, ½ tbsp dry mango powder, 1 pinch asafoetida and grind it to form a coarse powder,
  • Make small balls from the dough and roll them thin,
  • Cut the rolled sheet into a square,
  • Apply tamarind chutney on all over it as per your taste,
  • Apply flour paste on all the corners of the sheet,
  • Roll the sheet tightly and stick the edges well,
  • Cut pieces of 1 cm from the rolled sheet,
  • Press them gently,
  • Deep fry on medium-low flame till they become golden brown,
  • Take them out on a paper towel,
  • And your Gujarati bhakarwadi is ready to serve.


  • Adding oil inside the dough makes the bhakarwadi soft.
  • You can use desiccated coconut instead of sliced coconut.
  • You can make flour paste by adding 3 tbsp water to 1 tbsp all-purpose flour to stick the edges.


Be the first to comment

Leave a Reply

Your email address will not be published.