Samosa Bhakarwadi is a delightful snack that combines the best of both samosas and Bhakarwadi, offering a unique and delicious flavour experience. The crispy spiral-shaped rolls filled with a spiced mixture provide a delightful crunch and burst of flavour with every bite. By following the simple recipe provided below, you can recreate this popular Maharashtrian snack in the comfort of your own kitchen.
Table of Contents
- Origin of Samosa Bhakarwadi
- Recipe for Samosa Bhakarwadi
- Instructions to make Samosa Bhakarwadi
Origin of Samosa Bhakarwadi
Bhakarwadi is a traditional Maharashtrian snack that is believed to have originated in the regions of Pune and Kolhapur. The word ‘bhakarwadi’ is derived from the Marathi words 'bhakar' (meaning round) and 'wadi' (meaning snack). It is a combination of sweet, spicy, and tangy flavours, making it a delight for the taste buds.
The process of making Samosa Bhakarwadi involves rolling spiced gram flour (besan) and wheat flour dough into a thin circle. This dough is then filled with a mixture of cooked spices, coconut, and sesame seeds. The filled dough is then rolled tightly into a spiral shape and cut into small round pieces. These rounds are deep-fried until crispy and golden brown.
The resulting Samosa Bhakarwadi has a crunchy texture on the outside and a flavorful, slightly spicy filling on the inside. It is often enjoyed with tangy tamarind chutney or spicy green chutney, which complements the flavours perfectly.
Now, let's dive into the step-by-step recipe for making Samosa Bhakarwadi at home. This recipe will yield approximately 20-25 pieces of Bhakarwadi.
For the dough
1 cup all-purpose flour (maida)
1/4 cup semolina (sooji)
2 tablespoons oil
A pinch of salt
Water (as needed to knead the dough)
For the filling
1/2 cup gram flour (besan)
1/4 cup sesame seeds (til)
1/4 cup desiccated coconut
2 tablespoons poppy seeds (khus-khus)
2 tablespoons crushed peanuts
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 teaspoon fennel seeds (saunf)
1 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder
1 teaspoon dry mango powder (amchur)
1 teaspoon sugar
Salt to taste
2 tablespoons oil
Oil for deep frying
Fresh coriander leaves (chopped)
Prepare the dough
- In a mixing bowl, combine the all-purpose flour, semolina, oil, and a pinch of salt.
- Gradually add water while kneading to form a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Prepare the filling
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add fennel seeds, cumin seeds, and crushed peanuts. Sauté for a minute.
- Add the gram flour (besan) and roast it until it turns golden brown and aromatic.
- Now, add sesame seeds, poppy seeds, desiccated coconut, red chili powder, turmeric powder, coriander powder, dry mango powder, sugar, and salt. Mix well and cook for another 2-3 minutes.
- Remove the mixture from heat and let it cool completely.
Assemble and shape the bhakarwadi
- Divide the rested dough into small equal-sized balls.
- Roll out each dough ball into a thin circle of approximately 4-5 inches in diameter.
- Spread a thin layer of the prepared filling mixture evenly over the rolled-out dough circle.
- Carefully roll the dough tightly into a spiral shape, sealing the edges with a little water to secure the spiral.
- Repeat the process with the remaining dough balls and filling mixture.
Fry the bhakarwadi
- Heat oil in a deep pan or kadai over medium heat.
- Carefully slide a few rolled Bhakarwadi into the hot oil and fry them until they turn golden brown and crispy.
- Remove the fried Bhakarwadi from the oil using a slotted spoon and drain excess oil on a paper towel.
- Repeat the frying process with the remaining Bhakarwadi.
Garnish and serve
- Once the Bhakarwadi has cooled, garnish it with freshly chopped coriander leaves.
- Serve Samosa Bhakarwadi with tangy tamarind chutney or spicy green chutney, along with a hot cup of tea.