Maharashtra's Bhakarwadi For Monsoon: Tips And Tricks
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Maharashtra, a vibrant state located on the western coast of India, is famous for its rich cultural heritage and diverse cuisine. Maharashtrian cuisine, rich in bold flavours and aromatic spices, caters to various dishes. The state's culinary offerings range from the spicy Kolhapuri misal to the sweet and sour puran poli. There are many snacks, but Bhakarwadi is a popular choice because it is crisp and flavorful. Made with a combination of gram flour and all-purpose flour dough, spiral-shaped sweets are packed with a spicy blend of coconut, sesame seeds, poppy seeds, and aromatic spices. These bite-sized rolls are deep-fried until golden brown, giving each bite a flavourful and crunchy texture. 

To make Bhakarwadi at home, ensure the dough is smooth and the filling is well-balanced in flavour. Rolling the dough tightly and frying it at the right temperature are crucial for achieving the perfect texture. Some tips to make this delicacy at home are to always use fresh ingredients, which help in embracing the flavour. Always evenly spread the filling and avoid lumps, as it will ensure a consistent taste in every bite. Yes, you can customise this snack as per your wishes. You can also experiment by adding a pinch of amchur powder for extra tanginess or a bit of ginger powder for added warmth. With these tips, you can recreate the authentic taste of Maharashtra in your kitchen and enjoy this delectable snack anytime.

Dough Consistency

To make yummy bhakarwadi, the consistency of the dough is essential—not too soft or too hard, but smooth and flexible. While making the dough, gradually add warm water while kneading. It's a bonus tip to include some oil in the flour mixture before adding the water; this will help with better binding. To make the dough flexible, always knead more.

Balance The Filling Flavours

To get that signature taste in Bhakarwadi, balancing the flavours is key. Dry roast each ingredient—coconut, sesame seeds, poppy seeds, and spices—until fragrant. This enhances the flavours and removes the raw taste. Always cool down the ingredients, and then grind the roasted spices to ensure they are coarse enough to provide texture but fine enough to mix well without any lumps.

Rolling Technique

For making beautiful bhakadwadis, rolling the dough properly is essential for even cooking and a neat appearance. Roll the dough into a thin, even rectangle-like shape. Spread a thin layer of tamarind paste over the dough, add filling on top, and ensure it sticks well. Now roll the dough tightly into long rounds. Always be careful of the thickness; roll tight, as this will help in neat frying.

Cutting Slices

Presentation does matter. Always use a sharp knife to cut the rolled log into slices about 1/2 inch thick. Always wipe the knife after cutting one slice, as this will ensure smooth and neat rounds. Make sure the thickness is appropriate.


Proper frying technique is critical for crispy, golden Bhakarwadi. Heat oil in a deep frying pan over medium heat. Test the oil with a small piece of dough; it will sizzle and rise to the surface gradually. Now fry the Bhakarwadi in batches; frying on medium heat ensures they cook through evenly and become crispy without burning. Always use a napkin to drain excess oil.

Storing For Freshness

To relish crispy bhakadwadis, always store them once they are cooked and let them cool down. In an air-tight container. Store the Bhakarwadi properly, which will keep them fresh and crispy for longer. So that you can relish it whenever you feel like it.

These are some tips you can keep in mind while making bhakadwadi at home. This monsoon season, enjoy these delicious snacks, pair them with tea and enjoy.