Soy-Free Bhakarwadi

Delight your taste buds with this irresistible Soy-Free Bhakarwadi, a crispy and savory snack perfect for any occasion! This unique twist on the traditional Maharashtrian delicacy eliminates soy while embracing a medley of bold, aromatic flavors. The light and flaky dough is crafted with a blend of all-purpose flour, whole wheat flour, and semolina, ensuring a satisfying crunch. The homemade filling, featuring roasted coconut, sesame seeds, poppy seeds, and a fragrant mix of spices like amchur, fennel, and red chili powder, is bound together with tangy tamarind paste for an irresistible balance of sweet, tangy, and spicy tastes. Rolled into pinwheels and deep-fried to golden perfection, these bite-sized treats are ideal for festive gatherings or as a teatime snack. Plus, they store beautifully in an airtight container, making them an excellent make-ahead option. Perfect for those avoiding soy, this homemade bhakarwadi is sure to be your next go-to snack!

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 100 grams Whole wheat flour
• 50 grams Semolina (rava)
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Salt
• 150 ml Water
• 75 ml Oil
• 50 grams Grated coconut
• 2 tablespoons White sesame seeds
• 1 tablespoon Poppy seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Red chili powder
• 2 teaspoons Amchur (dried mango powder)
• 2 teaspoons Sugar
• 0.5 teaspoons Ginger powder
• 0.25 teaspoon Asafoetida (hing)
• 1 tablespoon Tamarind paste
• 1 tablespoon Water (for filling)
• 500 ml Oil (for deep frying)

Directions

Step 1

In a large mixing bowl, combine all-purpose flour, whole wheat flour, semolina, turmeric powder, and salt.

Step 2

Heat 75 ml of oil until warm, then add it to the flour mixture. Mix well with your fingers until the mixture resembles breadcrumbs.

Step 3

Gradually add water to the mixture, kneading it into a firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 4

For the filling, dry roast the grated coconut, sesame seeds, poppy seeds, and fennel seeds in a pan over medium heat until golden and aromatic. Allow to cool.

Step 5

Transfer the roasted mixture to a food processor. Add coriander powder, red chili powder, amchur, sugar, ginger powder, and asafoetida. Pulse until combined.

Step 6

Add tamarind paste and a tablespoon of water to the mixture. Blend into a thick, sticky consistency. Adjust seasoning as needed.

Step 7

Divide the rested dough into equal portions and roll each portion into a smooth ball.

Step 8

Flatten each ball using a rolling pin to form a thin, rectangular sheet, about 2 mm in thickness.

Step 9

Spread a thin layer of the filling evenly over each rolled sheet, pressing it down gently.

Step 10

Roll each sheet tightly from one end to form a cylinder. Use a little water on the edge to seal it.

Step 11

Cut the rolled cylinder into thick pinwheels, about 1 cm in width, and ensure the filling is secure.

Step 12

Heat oil for deep frying in a kadhai or deep pan over medium heat.

Step 13

Fry the pinwheels in batches until they are golden brown and crisp. Remove with a slotted spoon and drain excess oil on paper towels.

Step 14

Allow the bhakarwadis to cool completely before serving or storing in an airtight container.

Nutrition Facts

Serving size	(1205.5g)

Amount per serving	% Daily Value*
Calories	6717.8

Total Fat 603.7g	0%
Saturated Fat 91.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2400.6mg	0%
Total Carbohydrate 301.8g	0%
Dietary Fiber 32.1g	0%
Total Sugars 24.1g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 452.8mg	0%
Iron 21.3mg	0%
Potassium 1351.7mg	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: 79.5%

Protein: 2.8%

Carbs: 17.7%