Low Sodium Bhakarwadi

Indulge in the guilt-free pleasure of Low Sodium Bhakarwadi, a lighter twist on the beloved Indian snack. Perfectly blending traditional flavors with a health-conscious approach, this recipe swaps out high-sodium elements while retaining the signature tangy, sweet, and spicy notes. A wholesome dough made from a mix of all-purpose and whole wheat flour is rolled thin and filled with a fragrant stuffing of roasted spices, grated coconut, tamarind, and sesame seeds, offering a delightful crunch in every bite. Baked to golden perfection instead of deep-fried, these crispy spirals of goodness are ideal for guilt-free snacking. Whether you’re looking for a low-sodium treat, a grab-and-go snack, or a unique addition to your tea-time spread, this Low Sodium Bhakarwadi is sure to become a household favorite.

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 10

Ingredients

• 200 grams All-purpose flour
• 100 grams Whole wheat flour
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Red chili powder
• 1 tablespoons Sugar
• 0.25 teaspoons Asafoetida (hing)
• 50 ml Oil
• 150 ml Water
• 2 teaspoons Fennel seeds
• 2 teaspoons Coriander seeds
• 1 teaspoons Cumin seeds
• 2 tablespoons Sesame seeds
• 50 grams Dried coconut, grated
• 2 tablespoons Tamarind paste
• 1 teaspoons Carom seeds
• 1 teaspoons Ginger, grated
• 2 teaspoons Garlic, minced
• 1 tablespoons Poppy seeds

Directions

Step 1

In a bowl, mix the all-purpose flour and whole wheat flour with turmeric powder, 1 teaspoon of red chili powder, and 2 tablespoons of oil. Add water gradually and knead into a smooth dough. Cover and set aside to rest for 20 minutes.

Step 2

Dry roast fennel seeds, coriander seeds, and cumin seeds in a pan over low heat until fragrant. Once cooled, coarsely grind them into a powder.

Step 3

In the same pan, toast sesame seeds and poppy seeds until golden. Remove and set aside.

Step 4

Mix the ground spice powder with grated coconut, sesame seeds, tamarind paste, ginger, garlic, sugar, and asafoetida. Add remaining oil to form a thick paste. Adjust consistency with a little water if necessary.

Step 5

Preheat the oven to 350°F (175°C).

Step 6

Divide the dough into smaller portions. Roll each portion into a thin sheet. Evenly spread the prepared spice filling onto the sheet, leaving a small border on all sides.

Step 7

Carefully roll the sheet into a tight log. Seal the edges with a little water.

Step 8

Cut the log into 1-inch pieces and place them on a baking tray lined with parchment paper.

Step 9

Bake in the preheated oven for 20-25 minutes or until the bhakarwadi are golden and crispy.

Step 10

Allow to cool completely before serving. Store in an airtight container.

Nutrition Facts

Serving size	(642.2g)

Amount per serving	% Daily Value*
Calories	2147.6

Total Fat 99.0g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 66.1mg	0%
Total Carbohydrate 284.2g	0%
Dietary Fiber 36.6g	0%
Total Sugars 36.0g
Protein 45.4g	0%

Vitamin D 0IU	0%
Calcium 390.0mg	0%
Iron 22.8mg	0%
Potassium 1543.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 8.2%

Carbs: 51.5%