Traditional Maharashtrian Bhakarwadi Recipe
A vegetarian Maharashtrian Recipes recipe with all purpose flour (maida), gram flour (besan), pinch turmeric powder (haldi). Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
17 steps- 1
To begin making Traditional Maharashtrian Bhakarwadi Recipe, take all the ingredients required to make the dough in a mixing bowl and give it a nice mix
- 2
To the dry ingredients, add water little by little, and by mixing with fingers first
- 3
Once the crumbly dough is formed, knead it by applying pressure into a tight dough
- 4
Cover the dough with a damp kitchen towel and leave it untouched for 15-20 minutes
- 5
This will help in increasing the binding strength of the flour
all purpose flour (maida)(1/2 cup)gram flour (besan)(1/2 cup) - 6
Meanwhile, take all the ingredients required for filling and blend it into a coarse masala powder in a food processor, except the tamarind powder (or tomato ketchup)
pinch turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/2 teaspoon)tablespoons tamarind paste - or tomato ketchup(2) - 7
After resting time, divide the dough into equal sized balls
- 8
Roll each ball into a thick roti
- 9
Brush the roti with tomato ketchup/tamarind paste and spread the filling of masala powder all over the roti
pinch turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/2 teaspoon)tablespoons tamarind paste - or tomato ketchup(2) - 10
Roll tightly to form a roll
- 11
And run a sharp knife to cut it into roundels of about 1 cm thick each
- 12
Once done, heat enough oil in a deep frying pan to cook the bhakarwadi
- 13
Once the oil is hot, on a medium heat, drop the prepared bhakarwadi in batches and deep fry them till done and brownish in colour
- 14
Take them out once done and absorb excess oil by putting them on a kitchen towel
- 15
Once all the bhakarwadi are done and cooled, store them in an airtight container till required
- 16
These bhakarwadi stay good for a couple of weeks
- 17
Serve Traditional Maharashtrian Bhakarwadi Recipe over tea time with Masala Chai Recipe and Gajar Ka Halwa Recipe or Chole Aloo Tikki Chaat Recipe
garam masala powder(1/2 teaspoon)
Rate this recipe
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Traditional Maharashtrian Bhakarwadi Recipe
A vegetarian Maharashtrian Recipes recipe with all purpose flour (maida), gram flour (besan), pinch turmeric powder (haldi). Ready in 40 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making Traditional Maharashtrian Bhakarwadi Recipe, take all the ingredients required to make the dough in a mixing bowl and give it a nice mix
- 2
To the dry ingredients, add water little by little, and by mixing with fingers first
- 3
Once the crumbly dough is formed, knead it by applying pressure into a tight dough
- 4
Cover the dough with a damp kitchen towel and leave it untouched for 15-20 minutes
- 5
This will help in increasing the binding strength of the flour
all purpose flour (maida)(1/2 cup)gram flour (besan)(1/2 cup) - 6
Meanwhile, take all the ingredients required for filling and blend it into a coarse masala powder in a food processor, except the tamarind powder (or tomato ketchup)
pinch turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/2 teaspoon)tablespoons tamarind paste - or tomato ketchup(2) - 7
After resting time, divide the dough into equal sized balls
- 8
Roll each ball into a thick roti
- 9
Brush the roti with tomato ketchup/tamarind paste and spread the filling of masala powder all over the roti
pinch turmeric powder (haldi)(1)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander powder (dhania)(1/4 teaspoon)red chilli powder(1 teaspoon)cumin powder (jeera)(1/4 teaspoon)garam masala powder(1/2 teaspoon)tablespoons tamarind paste - or tomato ketchup(2) - 10
Roll tightly to form a roll
- 11
And run a sharp knife to cut it into roundels of about 1 cm thick each
- 12
Once done, heat enough oil in a deep frying pan to cook the bhakarwadi
- 13
Once the oil is hot, on a medium heat, drop the prepared bhakarwadi in batches and deep fry them till done and brownish in colour
- 14
Take them out once done and absorb excess oil by putting them on a kitchen towel
- 15
Once all the bhakarwadi are done and cooled, store them in an airtight container till required
- 16
These bhakarwadi stay good for a couple of weeks
- 17
Serve Traditional Maharashtrian Bhakarwadi Recipe over tea time with Masala Chai Recipe and Gajar Ka Halwa Recipe or Chole Aloo Tikki Chaat Recipe
garam masala powder(1/2 teaspoon)
Rate this recipe
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