Maharashtrain bhakarwadi – Indian Tea Snack

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Spiced Maharashtrain Bhakarwadi and a Cuppa

Indian treats to enjoy with your tea: Maharashtrain Bhakarwadi

Maharashtrain bhakarwadi is a sweet and spicy fried treat that originates from western Indian state of Gujarati. It is fun to make and a nice departure from your traditional British accompaniments to tea. I have made these by baking instead of the traditional frying. If you wish to fry, you will want a lighter oil like canola or corn oil for the frying and will keep each piece in the oil until golden brown (about 5-7 minutes).

Maharashtrain Bhakarwadi (makes about 25-35 pieces)

Dough:
1 cup of All Purpose Flour
1 cup of Chick Pea or Brown Rice Flour
2 tablespoon corn or potato starch
1 teaspoon chili powder
1/4 cup of sesame oil
1/2 cup of water
Additional water added by Tablespoon while kneading

Filing:
1/2 cup of dried unsweetened coconut
1/4 cup of sesame seeds
1/4 cup of poppy seeds
2 tablespoons of sugar
1/2 tablespoon of ground cumin
1/2 tablespoon of ground coriander
2 teaspoons of chili powder
1/4 teaspoon of Anise seeds
1/4 teaspoon of onion powder
1/2 teaspoon of Garam Masala
4-5 Mint leaves chopped
2 teaspoons of freshly grated ginger
1 clove of garlic grated
1/8 teaspoon of cinnamon
Juice from a 1/4 of a lemon

Set oven to 350 degrees Fahrenheit. Start by mixing together the ingredients for the dough. The dough will be dry and require additional water as you knead. The goal is to get the dough to stick together but not be too wet. When the dough is slightly shiny and no longer cracks as you knead but is not wet, you have found the right consistency. Cover the dough and move on to making the filing.

Dough rolled like a pizza crust with spices.

Maharashtrain Bhakarwadi dough and spicing.

This is a dry filing. You will mix together all the ingredients, including the lemon juice from a quarter of the lemon, and then take a little taste. If you would like a little more spice, add in 1/4 teaspoon of ground clove.

Cut the dough ball in half. Roll out half the dough to roughly 7 inch diameter circle. I roll on a sheet of wax paper to make it easier to roll the final cookie using the wax paper to support the dough.

Once the dough is rolled out. Sprinkle on lemon juice from the other quarter of the lemon you are wondering what to do with. If you already put it in your water, you can also used tamarind paste, just smooth on a thin layer. Pat down, press it into the dough, half the filling. Get it as close to the edge as possible. Then roll the dough into a long flute. Cut it into 1 inch pieces. Repeat this process with the second ball of dough and the other half of the filling.

Place each piece on a cookie sheet. You can brush the tops and outside with a little oil if you would like a darker color to the dough. They should bake in the oven for 30-40 minutes. At the 20 minute mark, pull them out and flip them over. Watch carefully after the 30 minute mark as you do not want the coconut or sesame seeds to burn. Once you start to smell the spices after the 30 minute mark, pull them out and get them on a plate.

You can serve immediately or put in an air tight container. They are good for about a week.

 

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