Home Dessert Bhakarwadi Recipe Video – Baked – Healthier Version – Indian Vegetarian Recipes by Bhavna

Bhakarwadi Recipe Video – Baked – Healthier Version – Indian Vegetarian Recipes by Bhavna

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Ingredients
FOR THE DOUGH
Plain flour 1 1⁄4 Cup (20 tbs)
Chickpea flour 3⁄4 Cup (12 tbs)
Turmeric powder 1 Pinch
Baking powder 1⁄2 Teaspoon
Oil 4 Tablespoon
Water 1 Cup (16 tbs) (as needed)
FOR THE FILLING
Dry coconut flakes 1 Cup (16 tbs)
Poppy seeds/Sesame seed 1⁄4 Cup (4 tbs)
Cilantro 1 Cup (16 tbs)
Ginger and green chili paste 1 Teaspoon
Tamarind pulp 1⁄3 Tablespoon
Cinnamon powder 1 Pinch

Directions
GETTING READY
For the dough:
1. In a bowl sift the two flours together into and combine all the other dry ingredients.
2. Mix oil and water and knead into fairly hard and smooth dough.
3. Cover it and place aside to rest for 15-20 minutes.
For the filling:
4. Blend dry coconut, poppy seeds or khus khus, cilantro and ginger and green chili paste.
5. Then add sugar, salt, garam masala and coriander cumin powder and blend again.
6. Preheat the oven at 350 degrees F.

MAKING
To make the bakharwadi:
7. Take medium size ball out of the dough and mold into medium thick crack free circle
8. Roll on a rolling board with rolling pin into a thin circle.
9. Mix cinnamon powder into the tamarind paste and spread thinly over the rolled dough.
10. Spread the filling leaving the edges a little empty.
11. Roll tightly to make a cylinder shape flattening it slightly as you roll.
12. Cut the roll with a knife into bite sized pieces with desired thickness.
13. Arrange the bakharwadis on a baking tray, place in the oven and bake for about 20-25 minutes until they are golden brown in color and crisp.

SERVING
14. Serve with tangy chutney or as desired.

NOTE
To get crispy bakharwadi bring down the oven temp to lowest and bake for about 1 hour.

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49 Comments

  1. Rucha Vora

    March 12, 2019 at 7:56 am

    Hi Bhavna. I'm big fan of your cooking!I had a question.which readymade/store bought dough we can use in this recipe.do you think pie crust would work.

    Reply

  2. Trupti shivkumar

    March 12, 2019 at 7:56 am

    Can you please tell the temperature

    Reply

  3. Lila Zaveri

    March 12, 2019 at 7:56 am

  4. Annette Jenkins

    March 12, 2019 at 7:56 am

    Was it good for you.👍💌❤🙏👼👀

    Reply

  5. Annette Jenkins

    March 12, 2019 at 7:56 am

    Was it good for you.👍💌❤🙏👼👀

    Reply

  6. George Kozi

    March 12, 2019 at 7:56 am

    Those look amazing. Question: Instead of refined sugar, how about adding a few dates in the grinder to substitute it? Would that work? If so, it would make it even more healthy.

    Reply

  7. Savita Mittal

    March 12, 2019 at 7:56 am

    Yc
    Sinemon ke fede

    Reply

  8. Stuti Srivastava

    March 12, 2019 at 7:56 am

    This turned out amaaaaaaaaaazzzzzzzzzzzzzing! I couldn't wait for the bhakharwadis to cool down. i ended up eating half of the first batch straight out of the oven…..Also i coated the cut side of the bhakharwadis with Khus khus to add an extra crunch it worked perfectly well.. Thanks for the recipe! 🙂

    Reply

  9. Nikkie

    March 12, 2019 at 7:56 am

    can u plz post video for chinese bhakarwwadi too

    Reply

  10. Ami Soni

    March 12, 2019 at 7:56 am

    Hi Bhawna, ur baked bhakharwadi is a great hit…. I m amazed to find that we can even bake this purely fried stuff…..
    My bhakharwadis are crispy on outside but soft inside. How can I make the pulp crispy?
    How long can we store this baked recipe? How can we increase its shelf life by using other ingredients?

    Reply

  11. Priyanka Bhinde

    March 12, 2019 at 7:56 am

    Can we use wet coconut instead of Dry, difficult to get it in the place we stay 🙁

    Reply

  12. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    During my last trip to India, I tasted different filling Bhakarwadis, one of them was corn bhakarwadi and it was great. So try with your favorite ingredients but yes there is one thing you have to keep in mind that when you use wet ingredients, Bhakarwadis do not stay longer. You have to finish in one or two days.

    Reply

  13. Mandakini Roy

    March 12, 2019 at 7:56 am

    Bhavna, is there any alternative for coconut ???? we are not fond of coconut…..

    Reply

  14. Nishtha Nikhil

    March 12, 2019 at 7:56 am

    I made this yesterday with some modification,took dabeli's wet masala for stuffing with more amount of tamarind chatni…came out nicely..thank u so much Bhavna…keep on posting more baked recipe…

    Reply

  15. Meet Patel

    March 12, 2019 at 7:56 am

    Thanks

    Reply

  16. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Great…enjoy!

    Reply

  17. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Sounds very innovative!

    Reply

  18. t2nv

    March 12, 2019 at 7:56 am

    hi, what do you think if i use keema instead your stuffing

    Reply

  19. TheArchanah

    March 12, 2019 at 7:56 am

    Just finished baking.. came out very well , no mess! thanks

    Reply

  20. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Yes, you can bake atta one as well. They will last long upto 2-3 weeks.

    Reply

  21. htcqwerty89

    March 12, 2019 at 7:56 am

    Hi Bhavna , great work .. keep it going .. wanted to know if I could bake the aloo bhakarwadis made with atta and if yes how long would they last ? Want to make a batch in advance for a potluck

    Reply

  22. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Glad to hear that!

    Reply

  23. annaraaj

    March 12, 2019 at 7:56 am

    super like !!! you make it look easy … you motivate me

    Reply

  24. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    It stays good even without refrigerator for up to a week.

    Reply

  25. Tayyaba Malhi

    March 12, 2019 at 7:56 am

    in an air tight container or refrigerator?

    Reply

  26. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    350F

    Reply

  27. satatya

    March 12, 2019 at 7:56 am

    What is the oven temp while baking ?

    Reply

  28. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Try to.

    Reply

  29. Tracy L

    March 12, 2019 at 7:56 am

    I'm more impressed that you cooked in such a nice outfit. I'm not as neat. LOL

    Reply

  30. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Great..enjoy!

    Reply

  31. catchshradha85

    March 12, 2019 at 7:56 am

    Bhavna! your bhakarwadi was a big hit in my mouth and on my facebook page!!! Awesome!

    Reply

  32. Bhavna's Kitchen

    March 12, 2019 at 7:56 am

    Up to a week.

    Reply

  33. Tayyaba Malhi

    March 12, 2019 at 7:56 am

    how long can it be stored?

    Reply

  34. Vidsi B

    March 12, 2019 at 7:56 am

    mala khoop avadle hey recipe

    Reply

  35. Vidsi B

    March 12, 2019 at 7:56 am

    u have great hair

    Reply

  36. sumathy shivani

    March 12, 2019 at 7:56 am

    it is 2 good .thanks 2 shering

    Reply

  37. Hulu Lala

    March 12, 2019 at 7:56 am

    Fentastic! You are awesome! You are a true kitchen Guru. I tried this Bhakarwadis and came out very yummy. Thanx a lot for sharing!

    Reply

  38. armination

    March 12, 2019 at 7:56 am

    i love your recipes. your gulab jamun is the best in the world,but i´m to stupid it seems for kaju karfi.. made it, didnt work out at all.. can you please a video ho to make it for "slow ones"? ;-))) hugs xoo

    Reply

  39. ritikavasu

    March 12, 2019 at 7:56 am

    can we use wheatflour instead of maida.

    Reply

  40. ritikavasu

    March 12, 2019 at 7:56 am

    can we bake chaklis in oven if yes what will be the temperature and time.

    Reply

  41. ritikavasu

    March 12, 2019 at 7:56 am

    can u show ginger cookies.

    Reply

  42. Steven Logan

    March 12, 2019 at 7:56 am

    I'm a 50 year old guy from Texas and I've loved Indian food since I was a kid. I love your channel and I plan to try your recipes. Your instructions are easy to understand and your videos are well edited.

    Thank you and namaste!

    Reply

  43. Flavours !

    March 12, 2019 at 7:56 am

    Thanks for sharing..can u upload video of small Bhakharwadi also u would like to know about cholaphali's spicy chutney..once again thanks Bhavna..keep it up.

    Reply

  44. deep deeg

    March 12, 2019 at 7:56 am

    hi thr….thnks for sharng ths video actully i was thinkng wht makes easy to prepair bhakharvadi easy wthout mass but i got ths now vl try soon thnks agian….

    Reply

  45. hotbaby226

    March 12, 2019 at 7:56 am

    hi bhavna!u should wear traditional outfits more,u look so nice as always!lovely recipe btw

    Reply

  46. fid7

    March 12, 2019 at 7:56 am

    i really liked the video

    Reply

  47. deepachait

    March 12, 2019 at 7:56 am

    thanks for uploading the baked version. can i use whole wheat flour instead of maida? i am allergic to plain flour.

    Reply

  48. D.L. Sosnik

    March 12, 2019 at 7:56 am

    Hello, Ms. Bhavna. Thanks for this interesting, beautiful recipe. Looks delicious ! And I love your traditional outfit and your hair is gorgeous. Very good video !

    Reply

  49. Amy A

    March 12, 2019 at 7:56 am

    Thank you so much for this recipe! Can you make other “Farsans” by baking them instead of frying? This will be helpful if we want to bake and not fry and enjoy all the Farsans.

    Reply

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