Bhakarwadi Recipe


1 cup refined flour
¾ cup gram flour
Salt, as required
¾ tsp Catch turmeric powder
3 tbsp Catch red chili powder
1 tbsp oil + for deep frying
¼ cup poppy seeds
¼ cup sesame seeds
½ cup grated coconut
1 tbsp chopped ginger
3 chopped green chilies
½ tbsp Catch coriander powder
½ tbsp cumin powder
¼ tsp Catch hing
2 tbsp coriander leaves

Accompaniments with Chicken Wings:

  • Ketchup
  • Sichuan sauce
  • Chutney


1) Mix together refined flour, gram flour and salt in a bowl. Add Catch turmeric powder, Catch red chili powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.

2) Dry roast poppy seeds and sesame seeds separately. Dry roast grated coconut. In another bowl, mix dry ginger powder, chopped green chilies, Catch coriander powder, cumin powder, Catch red chili powder, Catch turmeric powder.

3) Add roasted spices and mix well. Add Catch hing, chopped coriander leaves and salt. Mix well.

4) Divide the dough into eight equal proportions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.

5) Place the flutes in the steamer basket and steam for 20 minutes. Cool the flutes slightly and cut into half inch sized pieces.

6) They can be cut into pieces without steaming too. Heat sufficient oil in kadhai and deep-fry the pieces on medium heat till golden brown and crisp.

7) Drain onto absorbent paper. Serve hot or at room temperature.

Recipe Notes/ Suggestions:

  • You can store them for a few days in an air-tight container.
  • The spices can be used more or less as per your taste.

Other than the Bhakarwadi recipe, here are some easy snack recipes that you can try making at home too, like:


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