Bhakarwadi is a traditional Maharashtrian and Gujarati snack that contains spices rolled up in a dough made with maida and besan or gram flour. They are crisp, crunchy and delicious savouries that can be enjoyed with tea or coffee. This recipe requires some effort but can be prepared well in advance and serve during festivals or special occassions.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 18 wadis


  • For the stuffing
    • Dry Coconut, dessicated  1/2 Cup, dry roasted
    • Sesame Seeds  1/4, dry roasted
    • Poppy Seeds (khus khus) 1/4 Cup, dry roasted
    • Turmeric Powder 1/2 tsp
    • Coriander Powder  1/2 tbsp
    • Red Chilli Powder  2 tsp
    • Cumin Powder  1/2 tbsp
    • Amchoor Powder  1 tsp
    • Salt  to taste
    • Green Chillies  3, minced
    • Coriander Leaves, finely chopped  2 tbsp
    • Ginger, grated  1 tbsp
    • Hing  1/4 tsp
  • For the dough
    • Maida  1 Cup
    • Gram Flour  3/4 Cup
    • Salt  to taste
    • Red Chilli Powder  1 tsp
    • Turmeric Powder  1/4 tsp
    • Oil  1 tbsp (hot oil makes them more crispy) for the dough and some more to fry


  1. In a deep bowl, knead together all the ingredients with some water to make a stiff dough, cover it with a damp cloth and keep it aside. Dough should not be wet or else it will absorb more oil.
  2. For the stuffing, take all the ingredients (except coriander leaves and green chillies) in a blender and grind them to a uniform powder.
  3. Add coriander leaves and green chillies.
  4. Divide the dough into two equal sized balls. Apply some oil on a ball and rolling board and roll it to a thin chapati.
  5. Apply very little water on the chapati and spread half of the stuffing evenly on it. Repeat the same with second chapati also.
  6. Roll the chapatis very tightly along with the stuffing and seal the edges well. The roll should be very tight or else all the stuffing may come out while frying.
  7. Cut them into 2 – 3 cm pieces each, press and flatten the open ends gently with the help of your fingers.

  8. Deep fry the wadis on low flame and remove them on absorbent paper.


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