Bhakarwadi from Indian State Maharashtra

Bakarwadi in Gujarati traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra in India. It was already popular before 1960 when these were not Gujarat nor Maharashtra state; they were both Bombay State and both cultures added their own flavors in each other's recipes.

It is believed that Bhakar comes from Bhakri and once rolled with masala stuffing (Vadi) and cut and fried it becomes Bhakar-Vadi. Chitale Bandhu of Pune and Jagdish-Farsan of Vadodara popularized the snack by distributing it nationally and internationally. It was popularized by Raghunathrao Chitale, a Marathi businessman.

In the 1970s, Narsinha Chitale tasted Bakarwadi, a popular Gujrati snack made by his neighbor. The only difference was that the neighbor made a 'Nagpuri' variant of the snack. Popularly known as 'Pudachi Vadi,' this "Nagpuri" variant was an extremely spicy roll, whereas the Gujrati staple snack has many garlic and onions. The amalgamation of the spicy Pudachi Vadi and the shape of Gujarati Bakarwadi is the iconic Chitale Bakarwadi. The combining the spiciness of the Nagpuri Pudachi Vadi and the shape of the Gujarati Bakarwadi and deep fry it for more crispiness,” says Indraneel. The recipe, perfected by Narasinha’s elder sister-in-law, Vijaya, and wife, Mangala, went on sale in 1976.

This iconic Chitale-Bakarwadi was launched in the market in 1976 (Chitale Dairy since 1939,Chitalebandhu Mithaiwale since 1950 and Chitale-Bakarwadi since 1976), and shortly the brand saw a massive surge in demand for this snack. Jagdish Foods (Since 1945) (Jagdish Bhakharwadi) is famous from 1945 to till date in Gujarat and across World. Many other brands like Haldiram also started to manufacture this snack.

LETS GET COOKING:

Bhakarwadi

Course : Snack

Cuisine : Indian

Prep time : 10 minutes

Process time : 20 minutes

Total time : 30 minutes

Ingredients:

Maida - 1 cup
Dry coconut - 1 /4 cup
Tamarind paste - 2 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Sesame seeds - 1 tsp
Poppy seeds - 1 tsp
Turmeric powder -1/4 tsp
Chili powder - 1 tsp
Mango powder - 1 tsp
Sugar - 1 tsp
Salt - 1 tsp
Oil - to fry

Instructions:

In a bowl, add maida, turmeric powder and salt, mix
Add required water and knead to stiff dough, apply oil on top of the dought and cover and rest for 10 minutes
In a mixer jar add dried coconut, cumin, coriander, fennel, sesame, poppy seeds, turmeric powder, chili powder, mango powder, salt and sugar and grind to fine powder
Now roll out the dough thin, apply tamarind paste on it and spread
Then sprinkle grinded powder on it
Roll from corners, cut into small shape
Deep fry them on hot oil, strain and serve with chai or coffee