Bakharwadi - Maharashtrian spicy cocunut coriander pinwheel

Long before I tasted the now popular Chitale's bakharwadi( it is indeed ba-khar and not bha-kar) the only taste associated with this snack was spicy, crunchy garlicky flavored deep fried goodie.
My maternal side family is fairly large. My late maternal grandmother was a top notch cook. The techniques used by her back then were almost 100 years old traditional tricks.  One of her specialty was bakharwadi. She used to make up to 5 Kgs of it during diwali. While other aunts were busy with the rest of the goodies under her watchful gaze there were a couple of things that she never let others to make. I still remember her waking up much before dawn to prepare the stuffing, finishing the chores and then sitting in the corner of large kitchen with her rolling pin and making those diamond shaped pinwheels.
I tried to re-create it in my kitchen with my age material. Ofcourse I was not attempting to match the taste but wanted to keep alive the memories.

for stuffing
1 cup desiccated coconut(you can used dried grated coconut) * Many use regular sev as filling too
1 cup fresh coriander leaves (no stems) finely chopped
1 tspn powdered sugar
2 tspn red chilli powder
2 tbsp crushed garlic
1/2 tspn sesame seeds
1/2 tsp poppy seeds(optional)
1 tspn coriander cumin seeds powder
1 tspn garam masala
salt to taste
for dough
1 cup All Purpose Flour/ Maida
1/4 cup Chickpea flour/ besan
salt to taste
1 tbsp Oil
water as needed

Oil for deep frying
1) Mix all the ingredients for the stuffing in a bowl and set aside
2) Make a stiff dough using the flours and oil. The dough should be like puri (even drier)
3) Set the dough aside for 15 min or so
4) Heat enough oil in a wok and let it become smoking hot.
5) Reduce the flame to low and let it stand
6) Use a medium size ball of the dough and roll out a thin bread (as thin as possible)
7) Spread the stuffing on it evenly
8) Start rolling ,ensuring that you pat it evenly in each roll to release any trapped air bubbles.
9) Seal the open ends carefully.
10) Cut small rolls and set aside.
11) Deep fry them on low-medium flame until they are crunchy. Do not remove them immediately, the color changes to dark red for the stuffing (due to the coconut and coriander)
12) Remove and let it drain.

Dig in and eat until you think you have had enough 

Sending this to-
Magic Mingle – APF and Coriander Leaves.
Gayathri’s Walking Through a Memory Lane,  hosted at my space here


anjana said…
Awesome!loved the spicy and perfect have done it very well.lovely recipe..thanks for sharing:)
Divya A said…
Crispy outer with a spiced yumm!!
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Priya Suresh said…
Feel like munching some..super tempting pinwheels.
Ruchira Hoon said…
I LOOOOVE Bhakarwadi. Nothing like sweet and spicy crunchy stuff at midnight
Unknown said…
Never made this so far looks delicious.....
Santosh Bangar said…
spicy snack beast with cup of tea
Santosh Bangar said…
spicy snack beast with cup of tea
looks really awesome. I want this right now
Shobha said…
I love has got a priofessional look..perfectly made.
Bookmarking this.
Ms.Chitchat said…
My friend from Pune used to get me Chitale's bakharwadis, yummy. Tasty looking bakharwadis, bookmarked.
Raksha said…
these bhakarwadis looks great.
Mythreyi said…
This is my regular afternoon munch at work.. Hurray I found the recipe now...Thanks for sharing..

Yum! Yum! Yum!
Archana said…
This is something that we bring from Pune everytime we visit there. Thanks for the recipe.
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Harini R said…
awesome bakarwadi!

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Gayathri Kumar said…
Looks so yummy. This is in my to do list and you have tempted me to try...
Chitale bandhu bhakarvadis are my favorite....Never tried making at home though...Now with your grandma's recipe I will definitely give my favorite snack a try
Chitale bandhu bhakarvadis are my favorite....Never tried making at home though...Now with your grandma's recipe I will definitely give my favorite snack a try
Jagruti said…
wow! they sound so Maharashtrian friends just love these and would be elated when I serve these to them..Thanks a lot!
A quintessential maharashtrian recipe loved by all and devoured!
Nice presentation

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