I have a colleague who brings amazing Bhakarwadi from his Mumbai trip every single time. The small nibble sized bites are so delicious that no number of packs are enough to feed our team 😀 A couple of times I had got store bought Bhakarwadis in Bangalore but sadly they never matched the quality or taste of those authentic bhakarwadis. A little curious and a lot more intrigued I wanted to try it out at home.
During the Christmas holidays last year, I had some free time and ventured into making Bhakarwadis – Masala Savory Pinwheels. Now anyone who knows me well knows how much I hate deep frying. With Bhakarwadis being stuffed snacks, I knew for sure the oil would be so difficult to re-use and clean too. On top of it, having ate too much cake and other stuff, I wanted to try something considerably healthy. So my oven came to the rescue!
Being very new to the recipe, I was looking for a good source of Bhakarwadi recipe and found many recipes. I made up a recipe depending on the ingredients I had at home and to suit our taste palates. The baked bhakarwadis turned out so delicious but I couldn’t celebrate just yet. The husband who is dead against baking anything that has to be deep-fried had to give his nod of approval. Turned out – he loved them too 🙂 This recipe is a keeper and am sure to make these baked goodies quite often at home!
How to make Baked Bhakarwadi | Low Calorie Bhakarwadi | Baked Savory Pinwheels
📖 Recipe
Baked Bhakarwadi Recipe with Step by Step Pictures
In a bowl add all ingredients except water under “for the outer layer”. Mix well, add water little by little and prepare firm dough. Set aside for 5-10 mins until the stuffing is prepared.
In a pan, dry roast sesame seeds and ajwain until fragrant. Once cooled down, blend them smooth along with dry coconut, coriander powder, cumin powder, turmeric powder, garam masala powder, red chilli powder, sugar and salt. Set aside.
Preheat the oven at 180°C for 10-15 mins. Divide the prepared dough into two equal parts and roll one part into a thin circle (shape doesnt matter). Spread tamarind paste all over the rolled dough. Spread it with the prepared masala.
Starting from one end, roll the pastry tightly to form a log, making sure the stuffing doesn’t come out. Cut into equal sized pinwheels and slightly press them so that the stuffing stays. Repeat this with rest of the dough and stuffing.
Line a baking tray with parchment paper and arrange these bjakarwadis on the tray with 1 cm gap between each of them. Bake at 180°C for 30 mins, flipping onto other side mid-way. Once golden brown on both sides, remove from oven. Let them cool down completely.
Store in an airtight container for up to a week. Serve with a hot cup of coffee/tea.
Recipe Notes
Adding oil to the dough helps keep the outer layer light and flaky. Instead of tamarind paste, lemon juice can be added too. I used red chilli powder in my stuffing but finely chopped green chillies can be used too. Additionally, fresh coriander leaves can be used in the stuffing. Traditional Bhakarwadi calls for poppy seeds or khus khus – I didn’t add any. No need to grease the tray (if using butter paper) or bhakarwadis while baking. They turn out crisp. Wait for the bhakarwadis to cool down completely. They might be slightly soft while still hot. Keeps well for a week in an airtight container even without refrigerating.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
