Air Fryer Bhakarwadi (Tea Time Dry Snack Recipe)
Traditional Dry Tea Time Indian Snack, Bhakarwadi made healthy using an Air Fryer. Step By Step Recipe with tips to make crunchy, delicious bhakarwadi at home using Air Fryer.
Servings 40 pieces
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.