Bhakharwadi | Crispy & Tasty Snack Recipe | How To make Bhakharwadi At Home

I share with you bhakhariwadi recipe. This is a Maharashtrian snack recipe. Bhakhariwadi is so yummy. Bhakharwadi is great for teatime snack. This is a crispy in eating. You can be packed in a lunch box for your son. So let me start and see how to make bhakhar wadi at home.


  • 150 gms Gram Flour (Besan)
  • 150 gms Plain Flour (Meda)
  • ½ Tsp Turmeric Powder (Haldi power)
  •  Salt to Taste
  • Pinch of Asafetida (Hing)
  •  Oil for deep frying

For The Stuffing:

  • 1/4 Tbsp Cumin Powder (Jeera Powder)
  • 200 gms Grated Coconut
  •  80 gms Poppy Seeds (Khus-Khus)
  •  Pinch of Turmeric Powder (Haldi Powder)
  •  Pinch of Asafetida (Hing)
  •  ¼ Tsp Ginger Powder (Adrak Powder)
  •  ½ Tsp Coriander Powder (Dhania Powder)
  •  2 Tsp Sugar Powder (Chini Powder)
  •  ¼ Tsp Dry Mango Powder (Amchur Powder)
  • 1 Tbsp Sesame Seeds (Til)
  • Salt to Taste (Namak)


Firstly, sieve the gram flour and plain flour. Take a bowl. Put in gram flour, plain flour, turmeric powder, asafetida, salt and mix well. Add little water and knead into stiff dough. Cover with a cloth and keep a side sometimes.

Prepare the stuffing:

Heat oil a pan, put in poppy seeds, sesame seeds and cook it when seeds start to crackle. When start crackle the seeds then add grated coconut and stir well. Add all ingredients and mix properly. Remove the flame keep a side and cool down. Divide the dough into equal size and equal portions. Take a dough roll and roll out into a small thick circle. Place in stuffing and roll out like a cylinder. Cut into 2″
size with a knife, same ways prepare all wadis. Heat oil in a nonstick kadai, when oil is become hot then deep fry prepare vadis till they turn golden brown in color and crispy. Same ways deep fry all bhakharwadi. So prepare your bhakharvadi. Keep a side and cool it. Now the bhakharwadi store in airtight container.

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