Soft, melting in the mouth snacks with the goodness of home spices
The abundance of snacks spurting from different corners and regions of India is endless. While there are the obvious Namkeen and Mathari that come in different flavours and textures, there are a few not just tea-time but all-time munching snacks that are unique to their region in preparation and taste. One such snack emerging from the lanes of Maharashtra and Gujarat is Bakarwadi or Bhakarwadi which is a unique combination of spices off the kitchen shelf rolled out into coins and deep fried. Some Bhakarwadi may differ from another simply because of the use of spices that may different from Maharashtra to Gujarat.
Rolling century-old spice mix into a dough
By the means of it, Bhakarwadi is a daily and common snack in Gujarati households. However, it became popular around the 1960s when Gujarat and Maharashtra were not two different states but Bombay State. From that time onwards the two cultures have intermingled and have resulted in the invention of mouthwatering snacks. As per the legends, Bhakar comes from Bhakri. And when once it is rolled with masala stuffing called the Vadi, then cut and fried it becomes Bhakar-Vadi.
The story goes that in the 1970s, Narsinha Chitale tasted Bhakarwadi made by his neighbour. The snack offered was a Nagpuri variant of the snack which is known as Pudachi Vadi and is extremely spicy. as opposed to a Gujarati snack that has more garlic and onions. As a result of the taste, the Chitale Bandhu of Pune and Jagdish-Farsan of Vadodara made the snack popular all over the world.
For the filling:
Sure the ones packed are tasty but the ones rolled at home and then deep-fried taste different. Freshly deep fried out of the pan, these Bhakarwadi are soft, crisp, and melt in the mouth. A bit of a lengthy process to begin with but it also gives the upper hand in adjusting the spiciness.