Indian · Recipe

Homemade Baked Bhakarwadi with Step-By-Step Pictures!

Bhakar-huh?! Bhakarwadi is a spicy Indian snack that contains spices rolled up in a dough and then deep fried.  Clearly, anything spicy and fried always tastes good, am I right?  These things are addicting because of the sweet and tangy filling that’s inside the dough, it’s impossible to just have a couple.

The problem with making these is the frying part because the filling has the tendency to spill into the oil which turns this whole project into a huge mess. How some of these companies manage to fry these without ruining the oil is beyond me but I fail at it every single time.  So I opted from frying them and decided to bake them in the oven.  This made the whole cooking process easier and it wasn’t so calorie induced since you weren’t cooking them in a huge pan with cups and cups of oil. Mmm, clogged arteries, my favorite! Believe it or not, I actually prefer baking these in the oven than frying them up.  However, whenever my mom buys the store bought fried kinds, I don’t complain.  Moderation is key, after all.

For this recipe, I used freshly chopped coriander, which gives this filling a more green color to it but you can omit it if you want to keep it traditional with the red/brown color. What you end up with after it’s baked are crispy edges with a soft and chewy inside and loads and loads of flavor.



For the dough:

    • 3/4 C chickpea flour 
    • 1 1/4 C All-Purpose flour
    • 1/2 tsp baking powder
    • 1 tsp red chili powder, or to taste
    • a pinch or two of asafoetida (hing) *
    • couple pinches turmeric powder
    • 4-5 tbsp vegetable or canola oil
    • salt, to taste
    • Water as needed for the dough (I measured out 1.5 cups but ended up not using all of it)

For the Stuffing

    • 1 tbsp cumin-coriander powder (or 1/2 tbsp each of cumin powder and coriander powder)
    • 1/4 cup white poppy seeds (also known as khus-khus) *
    • 1/2 cup grated coconut or coconut powder
    • 2-3 green chilis, roughly chopped
    • 1.5 tsp grated ginger
    • 1/4 cup chopped cilantro (coriander) leaves
    • 1 tsp red chili powder, or to taste
    • 1 tsp kashmiri chili powder or spanish paprika (not the smoked kind)
    • 1/2 tsp turmeric powder
    • couple pinches of asafetida (hing)*
    • salt, to taste

Other Ingredients:

    • 1/4 cup tamarind paste or lemon juice
    • a pinch of each cinnamon powder and ground cloves

*Can be found at any Indo-Pak or international grocery store


  1. Sift together all the dry ingredients except the water and oil.
  2. Add the oil and mix to combine
  3. Add water little by little until you get a stiff dough. Cover with towel and set aside for 5-10 mins
Stiff dough
Stiff dough

4. In a blender, blend all the “stuffing” ingredients. Taste to adjust the seasoning.

Stuffing ingredient after being blended
Stuffing ingredient after being blended

5. Divide the dough into equal portions and roll out the dough to about a 5″ diameter


6. Spread the tamarind or lemon juice picture (about 1/2-1 tsp) evenly onto the dough


7. Spread some of the stuffing mixture evenly onto the dough. Do not spread it all the way to the edge. Do not overstuff the dough.

photo8. Gently roll the dough into a cylinder shape, making sure that the stuffing does not come oozing out.



9. Cut into 1″ or 1.5″ bite size pieces and place onto a baking tray.

10. Bake in a 375F oven for about 30 minutes, flipping once halfway, or until they turn golden brown and crisp.

11. Serve immediately or at room temperature. Store in an airtight container if there’s leftovers.


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