Bhakarwadi/Tangy Swirls

After preparing so many different sweets this Diwali, preparation of a savory item was the need of the festival ;). This too had to be different from regular yet one of our favorite. Having stayed in Pune for around 5 years, bhakarwadi has become one of our favorites. Our family members back home really relish Chitale’s bhakarwadi.


Recipe :

Ingredients :

For the stuffing :

  • 1/2 cup desiccated coconut
  • 1/4 tsp Kashmiri chilli powder
  • 1/2 tsp red chilli powder
  • sugar as per taste ( I used approx. 1 tbsp)
  • 1/4 tsp turmeric powder
  • 1/2 tsp dry mango (aamchur) powder
  • 1 tsp fennel seeds
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin (jeera) powder
  • 1 tsp sesame seeds (til)
  • 1/4 tsp garam masala
  • 1 tsp poppy seeds (khus khus)
  • salt as per taste

For the dough :

  • 1/2 cup all-purpose flour (maida)
  • 1/2 cup gram flour (besan)
  • 1/4 tsp kashmiri chilli powder
  • pinch of turmeric powder
  • pinch of asafoetida (hing)
  • salt as per taste
  • 2 tbsp hot oil
  • water as required for kneading
  • 4 tsp oil for greasing
  • all-purpose flour for dusting
  • oil for deep-frying


  1. In bowl, mix well all-purpose flour, gram flour, chilli powder, turmeric powder, asafoetida and salt.
  2. Then add the hot oil and crumble.
  3. Add water as required and knead into a tight dough.
  4. Allow the dough to rest for at least 30 mins by covering under a damp cloth.
  5. Grind all the ingredients of the stuffing in a mixie  to a coarse powder.
  6. Divide the dough into medium-sized dough balls. (With the given measurements, I could get 4 dough balls).
  7. Roll one of the balls into a thin disc. Apply a thin-film of oil on it.
  8. Spread a layer of coarse stuffing on top of it leaving a little space at the edges.
  9. Now tightly roll the disc into a pipe and seal the ends by turning the edge inwards.
  10. Now cut the roll into slices of about 1 cm thickness.img_20161027_203757
  11. Flatten each slice a little with your finger.
  12. Repeat the procedure for rest of the dough balls.
  13. Deep fry all the slices till golden brown.
  14. Drain on a kitchen towel.
  15. Store in an air tight container.




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