With few Diwali recipes on the blog, I was wondering what to try this year that would be both non-fried and slightly different from the rest of the snacks. Enter - Idea of Making Bhakarwadi in an Air Fryer. Well, the idea did take some testing and retakes as it is very difficult to replicate a deep fried snack recipe.
For the uninitiated, Bhakarwadi is a deep fried dry snack popular in Gujarat and Maharashtra. They are savory pinwheels that are deep fried. When we hear Bhakarwadi - Only Chitale's Brand Bhakarwadi from Pune comes to our mind. It is utterly crumbly and delicious, making it the perfect tea time snack ever!
Traditionally this snack is fried but I have instead Air Fried them, making it both healthier and low calorie too. The Recipe also does not use Baking Powder, Baking Soda or Cornflour.
First things first, it is slightly difficult to match the exact texture of the store bought fried bhakarwadi with the Air Fryer ones. It took me couple of test batches to get this right. So, be patient when you attempt this.
Honestly, we were very happy with the way the snack turned out and I couldn't resist picking a few pieces up and popping them in my mouth while photographing the recipe.
This could not only be a tea time snack or munchies but also can be made ahead for Diwali and also serve as best dry snacks for travelling.
Want to check out some cool recipes that are traditionally deep fried but made in Air Fryer?
- Air Fryer Sabudana Vada - Sago Fritters popularly eaten for fasting or as a tea time snack too.
- Onion Pakoda - Street Food with less oil and no guilt.
I avoid deep frying at home and reserve it only when we have guests over or during festivals. In fact, the blog also doesn't have many fried recipes, except some traditional Diwali Recipes.
Ma used to always say that for Diwali, frying is considered auspicious and a must. After the whole house is cleaned, one should heat some oil and make some snacks and sweets for the family, share with others too. I follow Ma's advise - Period!
Some of the Traditional South Indian Diwali Recipes that you would like to try
- Ribbon Pakoda - the Tastiest and the best South Indian Savory Snack made with Rice Flour and Besan or Chickpea flour.
- Butter Chakli or Murruku - How can one resist chakli that is crunchy and melts in your mouth. The addition of butter while kneading makes it irresistible.
- Mysore Pak - Diwali is incomplete without some Mysore Pak and yes, we love the soft Mysore Pak that is made with loads of ghee - Typical Shri Krishna Sweets of Chennai Fame.
This slightly elaborate and lengthy post or Air Fryer Bhakarwadi will detail out the Ingredients, the Step by step recipe with pictures and few tips that you could follow to nail the recipe in the first attempt.
The recipe is adapted from my favourite, Tarla Dalal Ji's Website - Mini Bhakarwadi Recipe. I have suitably modified the recipe for Air Fryer.
Ingredients for Bhakarwadi
Bhakarwadi comprises of 2 Parts. First Part is the outer covering or dough that is generally made with Besan or Chickpea flour and Maida (for the crumbly texture).
However, I have replaced Maida and added Whole Wheat Flour instead, which took me some time, as explained above, to nail the right texture.
Second Part is the filling or the dry spicy mix, which comprises of the below mentioned ingredients. You may add or subtract, adjust the spice levels according to your taste and preferences.
- Dry Coconut or Sookha Nariyal (you can use dessicated coconut too)
- Poppy seeds or Khus Khus
- Amchoor Powder or Dry Mango Powder
- Sugar (do not skip this ingredient)
- Besan or Chickpea flour to bind the ingredients
- Sesame Seeds
- Saunf or Fennel Seeds
- Whole Coriander Seeds / Sabut Dhania
- Cumin seeds or Jeera
- Hing or Asafoetida
- Red Chilli powder
- Turmeric Powder
- Oil and
- Salt to taste
Once the ingredients are ready and the Air Fryer is cleaned, ready to use - It is time to start preparing the Bhakarawadi.
Air Fryer Bhakarwadi - Step By Step Recipe
(1) First we prepare the Outer Layer or the Dough for the Bhakarwadi
(2) In a bowl add the flours (for best results, sift the flours and add) along with salt to taste, turmeric powder, hing and red chilli powder. Add 2 tbsp oil to crumb coat the flours (just like you would do for Namakpare or short crust pastry)
(3) Now add water (use a spoon to avoid adding excess water) and knead into a stiff dough. Rest the dough for 10 minutes on the kitchen counter and prepare the ingredients for the filling.
(4) For the filling, take a clean, dry bowl and add all the above ingredients as listed under "Ingredients for Bhakarwadi - Filling or spicy mix). Add oil and mix the ingredients.
(5) Now that the dough has rested, it is time to roll out the dough, add the filling and then prepare bhakwardwadi. Tip - Knead the dough again for a few minutes before rolling out.
(6) Dust a wooden board or kitchen platform and place the dough. With the help of a rolling pin, roll out a big size roti with uniform thickness.
(7) Apply some oil and then spread a thick layer of the spicy mix. Now with the help of the rolling pin, slowly press the spice mix on to the rolled out dough. We do this to stick the filling on to the dough and avoid it from falling off while air frying.
(8) Now carefully roll the dough tightly and cut even size pieces of the same. Dust your knife with some dough for best results.
(9) Preheat the Air Fryer at 180 Degrees C for atleast 10 minutes before placing the bhakarwadi for air frying.
(10) Brush a light layer of oil and then Air Fry the Bhakarwadi at 160 degrees C for 10 minutes. Toss and turn the Bhakarwadi after 10 minutes and air fry them again at the same temperature for 7 minutes or until crispy.
(11) Allow it to cool and store it in an airtight jar.
Some Important Tips to be followed while Making Air Fryer Bhakarwadi
- Sieve both flours for best results.
- Adding oil to the flours is vital for the crispy texture.
- Use a spoon to add water while kneading the dough. Excess water will not yield crispy texture.
- Adding a tblsp of Besan or Chickpea flour for the filling mixture helps in binding. Do not skip the same or add extra than what is stated in the recipe.
- Adding oil to the filling mixture helps it to stick to the dough easily. Same goes with adding a layer of oil on the rolled out dough.
- After the dough is rolled out, remove excess / brush off excess flour from the surface.
- Cut the bhakarwadi in even sizes. Thicker ones would require more cooking time. Thinner ones will roast quickly but wont be able to hold the filling. I have tried both the options and hence, stuck to this method.
- Preheating the Air Fryer is a must - Do not skip. Also apply a tiny layer of oil on the mesh or basket to avoid sticking.
- Bhakarwadi needs to be baked at low temperature. Do not increase the temperature to anything beyond 160 degrees. Note - I tried baking it at 180 degrees for my first trial and ended up with dark brown exterior with uncooked centre.
- I was left with atleast 5 tbsp of the spice mix which I used it to sprinkle on dosa the next day. Tastes excellent.
- This recipe yields around 40 pieces of Bhakarwadi.
- Store this in an airtight jar only after it has cooled down completely.
The recipe is vegan. I have used Sesame oil for the entire process. However, the recipe is not gluten free, since I have used Hing and Whole Wheat Flour both.
It has a shelf life of one month when stored at room temperature.
Air Fryer Bhakarwadi (Tea Time Dry Snack Recipe)
Equipment
- Air Fryer
- Wooden Board and Rolling Pin
Ingredients
- INGREDIENTS FOR THE DOUGH
- 2 cups Besan / Gram Flour or Chickpea Flour 1 cup is 80 ml measurement
- 1 cup Whole Wheat Flour 1 cup is 80 ml
- 1/4 tsp Turmeric Powder or Haldi Powder
- 1/2 tsp Red Chilli powder I have used Kashmiri Red Chilli powder
- A pinch of asafoetida or Hing
- 3 tbsp Oil
- salt to taste
- Water as required to knead into a stiff dough
- INGREDIENTS FOR THE FILLING
- 1 tbsp Dry Coconut
- 1 tbsp Khus Khus or Poppy Seeds
- 2 tsp Sesame Seeds or Til
- 1 tsp Dhania or Coriander Seeds
- 1 tsp Fennel Seeds or Saunf
- 1/2 tsp Jeera or Cumin Seeds
- 1/2 tsp Amchur powder or Dry Mango Powder
- 1 tsp Sugar Add more for sweet taste
- 1 tbsp Besan or Chickpea Flour
- 1/8 tsp Turmeric Powder
- 1/2 tsp Red Chilli powder Use a spicy variety here
- Salt to taste
- 2 tsp Oil
- A pinch of Asafoetida or hing
Instructions
- First we prepare the Outer Layer or the Dough for the Bhakarwadi
- In a bowl add the flours (for best results, sift the flours and add) along with salt to taste, turmeric powder, hing and red chilli powder. Add oil to crumb coat the flours (just like you would do for Namakpare or short crust pastry)
- Now add water (use a spoon to avoid excess water) and knead into a stiff dough. Rest the dough for 10 minutes on the kitchen counter and prepare the ingredients for the filling.
- For the filling, take a clean, dry bowl and add all the above ingredients as listed under "Ingredients for filling". Add oil and mix the ingredients
- Now that the dough has rested, it is time to roll out the dough, add the filling and then prepare bhakwardwadi. Tip - Knead the dough for a few minutes before rolling out.
- Dust a wooden board or kitchen platform and place the dough. With the help of a rolling pin, roll out a big size roti with uniform thickness
- Apply some oil and then spread a thick layer of the spicy mix. Now with the help of the rolling pin, slowly press the spice mix on to the rolled out dough. We do this to stick the filling on to the dough and avoid it from falling off while air frying
- Now carefully roll the dough tightly and cut even size pieces of the same. Dust your knife with some dough for best results
- Preheat the Air Fryer at 180 Degrees C for atleast 10 minutes before placing the bhakarwadi for baking
- Brush a light layer of oil and then Air Fry the Bhakarwadi at 160 degrees C for 10 minutes. Remove, toss and turn, again air fry them at the same temperature for 7 minutes or until crispy.
- Allow it to cool and store it in an airtight jar.
Notes
- Sieve both flours for best results.
- Adding oil to the flours is vital for the crispy texture.
- Use a spoon to add water while kneading the dough. Excess water will not yield crispy texture.
- Adding a tblsp of Besan or Chickpea flour for the filling mixture helps in binding. Do not skip the same or add extra than what is stated in the recipe.
- Adding oil to the filling mixture helps it from sticking to the dough. Same goes with adding a layer of oil on the rolled out dough.
- After the dough is rolled out, remove excess / brush off excess flour from the surface.
- Cut the bhakarwadi in even sizes. Thicker ones would require more cooking time. Thinner ones will roast quickly but wont be able to hold the filling. I have tried both the options and hence, stuck to this method.
- Preheating the Air Fryer is a must - Do not skip. Also apply a tiny layer of oil on the mesh to avoid sticking.
- Bhakarwadi needs to be baked at low temperature. Do not increase the temperature to anything beyond 160 degrees. Note - I tried baking it at 180 degrees for my first trial and ended up with dark brown exterior with uncooked centre.
- I was left with atleast 5 tbsp of the spice mix which I used it to sprinkle on dosa the next day. Tastes excellent.
- This recipe yields more than 40 pieces of Bhakarwadi.
- Store this in an airtight jar only after it has cooled down completely.
If you wish to check out some Excellent Diwali Gifting Ideas for Friends and Family that are both savory and sweet, have a good shelf life and are not loaded with excess sugar or deep fried, then check out the following recipes on the blog
- Air Fryer Cashews - You can make small packs and gift family / friends or serve them for your Diwali party at home with some Cocktails or Mocktails.
- Sugar Free Rose Pista Ladoos - Made with natural sugar, this has a long shelf life, can be refrigerated and senior citizen friendly (soft to chew).
- Air Fryer Chickpeas - Ideal for snack or appetizer during Diwali party or as gift to health conscious friends and family members.
Hope you enjoy this recipe and the festivities with family and friends. Wishing all my readers a Happy Diwali.
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Vidya Narayan