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baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked snack |

baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked jar snack | with 20 images.



baked bhakarwadi is a healthy jar snack to keep around the house. Learn to make healthy baked bhakarwadi.

bhakarwadi is one of the most famous Maharashtrian jar snacks. With an exquisite blend of flavours, it is the perfect accompaniment for a cup of hot tea on a rainy day. Here, we have made a healthier version ( baked bhakarwadi ), which is baked instead of deep-fried.

Two things are important to get the perfect baked bhakarwadi. First, the masala needs to have all the spices in the right proportion, in order to get the ideal balance of sweetness, tanginess and spiciness.

Next, you need to master the art of rolling the dough such that the masala does not spill out. If you take care of these two, you are sure to produce a perfect batch of baked bhakarwadi.

Now, you can also indulge in your favourite snack any time because the baked bhakarwadi is healthy and super tasty, and has a wonderful mouth-feel too.

You can also try other healthy jar snacks like Beetroot Shakkarpara, Thattai or Ragi and Oat Crackers.

Enjoy baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked jar snack | with step by step photos.

Baked Bhakarwadi, Healthy Jar Snack

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Baked Bhakarwadi, Healthy Jar Snack recipe - How to make Baked Bhakarwadi, Healthy Jar Snack

Preparation Time:    Cooking Time:    Baking Time:  25 minutes   Baking Temperature:  180°C (360°F)   Total Time:     2Makes 1.5 cups
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Ingredients
Method
For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-stiff dough using enough water.
  2. Cover with a lid and keep aside.

For the masala
    For the masala
  1. Heat a broad non-stick pan, add the dry coconut and dry roast on a medium flame for 1 minute or till the coconut turns light brown in colour. Remove it in a deep bowl and keep aside.
  2. Add the sesame seeds into the same pan and dry roast on a medium flame for 1 minute or till it turns light brown in colour. Remove it in the bowl containing roasted dry coconut and keep aside.
  3. Add the poppy seeds into the same pan and dry roast on a medium flame for 30 seconds or till they turn light brown in colour. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
  4. Add all the remaining ingredients, except the besan, and mix well.
  5. Blend it in a mixer to a coarse powder.
  6. Add the besan and mix well. Keep aside.

How to proceed
    How to proceed
  1. To make baked bhakarwadi divide the dough into 4 equal portions.
  2. Divide the masala into 4 equal portions.
  3. Roll a portion of the dough into 200 mm. (8”) diameter circle without using any flour for rolling.
  4. Place a portion of the masala over it and pat it lightly while leaving a little space at the circumference. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
  5. Spread a little water at the circumference of the dough circle which doesn’t have any masala.
  6. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously.
  7. Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
  8. Trim a small portion from both the sides of the cylindrical roll and discard them.
  9. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.
  10. Press each rolled bhakarwadi in a slanting manner using your palm.
  11. Place them on a greased baking tray.
  12. Repeat steps 3 to 11 to make more bhakarwadis.
  13. Bake them in a pre-heated oven at 180°c (360°f) for 10 minutes, turn them over and bake again for 10 minutes.
  14. Cool the baked bhakarwadi completely and serve or store in an air-tight container. Use as required.
Nutrient values (Abbrv) per serving
Energy121 cal
Protein3.8 g
Carbohydrates15.3 g
Fiber3.3 g
Fat5.2 g
Cholesterol0 mg
Sodium8.5 mg
Baked Bhakarwadi, Healthy Jar Snack recipe with step by step photos

like baked bhakarwadi
    like baked bhakarwadi
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what is baked bhakarawadi made of ?
    what is baked bhakarawadi made of ?
  1. What is baked bhakarwadi made of ? See below image of list of ingredients for baked bhakarwadi.

dough for baked bhakarwadi
    dough for baked bhakarwadi
  1. In a deep bowl put 1/2 cup whole wheat flour (gehun ka atta).
  2. Add 1/4 cup besan (bengal gram flour).
  3. Add 1/8 tsp turmeric powder (haldi).
  4. Add 1/4 tsp chilli powder.
  5. Add salt to taste. We added 1/8th tsp salt.
  6. Add 3/4 tbsp oil.
  7. Gradually add enough water to make a semi stiff dough. We added 1 tablespoon water and then added gradually 3 1/2 tablespoons water while making the dough.
  8. Knead into a semi-stiff dough.
  9. Cover with a lid and keep aside.

masala for baked bhakarwadi
    masala for baked bhakarwadi
  1. Heat a broad non-stick pan.
  2. Add 1/4 cup grated dry coconut (kopra).
  3. Dry roast on a medium flame for 1 minute or till the coconut turns light brown in colour.
  4. Remove it in a deep bowl and keep aside.
  5. Add 2 tbsp sesame seeds (til) into the same pan.
  6. Dry roast on a medium flame for 1 minute or till it turns light brown in colour. 
  7. Remove it in the bowl containing roasted dry coconut and keep aside.
  8. Add 1 tbsp poppy seeds (khus-khus) into the same pan.
  9. Dry roast on a medium flame for 30 seconds or till they turn light brown in colour. 
  10. Remove it in the bowl containing roasted dry coconut and sesame seeds. Keep aside to cool for 1 to 2 minutes.
  11. Add 3/4 tsp coriander (dhania) powder.
  12. Add 3/4 tsp cumin seeds (jeera) powder.
  13. Add 1/2 tbsp coarsely powdered fennel seeds (saunf).
  14. Add 1/2 tsp grated ginger (adrak).
  15. Add 1/2 tbsp chilli powder.
  16. Add 1/8 tsp turmeric powder (haldi).
  17. Add 3/4 tsp dried mango powder (amchur).
  18. Add 1/8 tsp asafoetida (hing).
  19. Add 1/2 tbsp sugar.
  20. Add salt to taste. We added 1/3rd tsp salt.
  21. Mix well and put in a mixer.
  22. Blend it in a mixer to a coarse powder.
  23. Transfer blended powder to a bowl.
  24. Add 1/2 tbsp besan (bengal gram flour).
  25. Mix masala for bhakarawadi well. Keep aside.

making baked bhakarwadi
    making baked bhakarwadi
  1. To make baked bhakarwadi recipe | healthy baked bhakarwadi | Maharashtrian baked snack | divide the dough into 4 equal portions.
  2. Divide the masala into 4 equal portions.
  3. Flatten the dough.
  4. Roll a portion of the dough into 200 mm. (8”) diameter circle using very little flour for rolling if required.
  5. Place a portion of the masala over it.
  6. Pat masala lightly while leaving a little space at the circumference. Use a spoon to help you do that. 
  7. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle.
  8. Spread a little water at the circumference of the dough circle which doesn’t have any masala.
  9. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously.
  10. Roll stuffed dough from one end to another end to form a cylindrical roll.
  11. Gently press all over the cylindrical roll evenly so that the masala further sticks to the dough circle very well.
  12. Trim a small portion from both the sides of the cylindrical roll and discard them.
  13. Now cut it into 16 to 18 equal roundels using a knife and separate out each roundel very well.
  14. Press each rolled bhakarwadi in a slanting manner using your palm.
  15. Bhakarwadi pressed in a slanting way.
  16. Place them on a baking tray lined with parchment paper.
  17. Bake them in a pre-heated oven at 180°c (360°f) for 10 minutes.
  18. Turn them over with your fingers.
  19. Bake again for 10 minutes at the same temperature.
  20. Cool completely baked bhakarwadi | healthy baked bhakarwadi | Maharashtrian baked snack |

tips for baked bhakarwadi
    tips for baked bhakarwadi
  1. Roll a portion of the dough into 200 mm. (8”) diameter circle using very little flour for rolling if required. 
     
  2. Pat masala lightly while leaving a little space at the circumference. Use a spoon to help you do that.  
  3. Gently roll over the masala evenly using a rolling pin, to ensure that the masala sticks well to the dough circle. 
  4. Immediately start rolling very tightly from one end of the circle towards the other end to form a cylindrical roll while pinching the masala inwards simultaneously. 
  5. Store baked bhakarwadi | healthy baked bhakarwadi | Maharashtrian baked snack | in an airtight container for 15 days.

Reviews

Baked Bhakarwadi, Healthy Jar Snack
 on 28 Jul 20 03:00 PM
5

Yes I tried it. And it was delicious. You need to follow each step carefully. Thank you Ms Tarla Dalal
Tarla Dalal
28 Jul 20 03:53 PM
   Sushama, thank you for your kind words! So glad you enjoyed, do consider having a look at our other recipes.
Baked Bhakarwadi, Healthy Jar Snack
 on 18 Aug 17 11:45 AM
5

I am happy that now I can enjoy bhakarwadi with this non-fried version. My office colleagues also appreciated these bhakarwadi and have demanded one more batch for next week.

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