Air Fryer Whole Wheat Bhakarwadi is an addictive tea-time snack from the west of India. Typically deep fried I have air-fried this and made using whole wheat flour instead of maida or all-purpose flour cutting on a few calories and making it somewhat healthier.
Bhakarwadi is a common snack in Maharashtra and Gujarat. It is spicy, sweet, and crunchy when you have enjoyed your evening tea. A typical medley of flavors and it is difficult to stop at one.
Variations in Ingredients used in Air Fryer Whole Wheat Flour Bhakarwadi
There are variations to this recipe. Few use gram flour or besan and few do not. I have used it. It is made with all-purpose flour or maida or plain flour. I have replaced this with whole wheat flour.
One can replace whole wheat flour with all-purpose flour or maida or plain flour or use a combination of both.
Then a few recipes call for adding coconut and nylon sev (barik sev) and a few do not. I added the sev in half and skipped in half. I liked the texture of bhakarwadi when I added the sev.
Tamarind pulp or chutney
I have used my homemade tamarind chutney as it is a simple chutney made with tamarind and jaggery. One can make this with tamarind pulp too. If you are using tamarind pulp, soak a lime size ball in just enough water. Add sugar or jaggery and mix to get a thick consistency pulp.
Spices, seeds, etc
There are a lot of spices and seeds used in this recipe. All the ingredients should be easily available in your pantry or you can source them in any Asian shop or online. Kashmiri red chili powder is used for color, one can replace it with red chili powder.
Process of making Air Fryer Wheat Flour Bhakarwadi
Looking at the shape of the Bhakarwadi, one might think it is a difficult process, but believe me, it is not. I would say it is one of the easiest recipes one can make at home.
Making this Bhakarwadi involves 2 main steps. First, make the dough, and second, make the filling. The filling can be even made ahead of time. The rest is assembling and baking or frying in an air fryer or an oven.
Few tips on making Air Fryer Wheat Flour Bhakarwadi
- Make a stiff or semi-stiff dough. If you make a soft dough it will not turn out soft.
- I like to make the filling a fine consistency. One can keep it semi-coarse too.
- Do not skip the tamarind chutney or sweet tamarind pulp. It needs that sweet and spicy taste.
- While Air frying, preheat the air fryer.
- Do not roll the dough too thick or else you would not get crispy Bhakarwadi.
- One can fry this bhakarwadi too. If you are frying, fry it in medium-hot oil. Too hot and the Bhakarwadi will not get cooked inside and might be raw or soft.
I wanted to share this recipe during Diwali, but could not post it. So last month when Radha from the Magical Ingredients asked to make a Vegan Recipe for our Shhhhh Cooking Secretly Challenge group I thought it’s finally time to post this. Radha made this delicious Vegan Jackfruit Kofta Curry, an Interesting recipe with Jackfruit. My partner for this month was Kalyani from Sizzling Tastebuds and she gave me fennel and poppy seeds as the secret ingredient. I gave her Black pepper and cumin seeds and she made this delicious Kariveppalai Sadam | Curry Leaf Spiced Rice| Karivepaaku Chitrannam
No Air Fryer Bake Bhakarwadi in Oven
If you do not have an oven, bake in a preheated oven at 180 Deg C/400 Deg F for 10-15 minutes until golden brown on both sides.
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Air Fryer Whole Wheat Flour Bhakarwadi
- 1 cup – 270 grams Whole Wheat Flour – Can be replaced with all-purpose flour or plain flour
- ¼ cup – 70 grams Gram Flour – Besan
- 2 tbsp oil
- ½ cup water
- 1 Cup Desiccated coconut
- 1 tablespoon Fennel seeds
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafoetida
- 1.5 tablespoons Sesame seeds
- 1 teaspoon Coriander seeds crushed
- 1 teaspoon Red chili powder
- 1 teaspoon Kashmiri chili powder
- ¾ teaspoon Garam masala
- 1 tablespoon Poppy seeds
- 3/4 teaspoon salt adjust to taste
- 1-3 tablespoon water or as required
- 4 tablespoon Tamarind chutney One can use the pulp of tamarind + sugar too
If making Tamarind Pulp
- Lime-size Tamarind Pulp
- 2 tablespoon Sugar
- 2 tablespoon water
Dough for Bhakarvadi
- Sift in the Whole Wheat Flour, Besan, and Salt in a large bowl.1 cup – 270 grams Whole Wheat Flour, ¼ cup – 70 grams Gram Flour – Besan, Salt
- Add in the oil and give it all a quick mix.2 tbsp oil
- Slowly add water little by little and knead it to a semi-stiff dough.½ cup water
- Let the dough rest for 30-40 minutes.
- In the meantime prepare the stuffing.
Filling for Bhakarvadi
- In a heavy bottom pan add the desiccated coconut.1 Cup Desiccated coconut
- Slowly roast it until it starts turning golden brown. Remove in a bowl once done.
- Roast the fennel seeds and cumin seeds until golden brown. Remove in a bowl once done.1 tablespoon Fennel seeds, 1 teaspoon Cumin seeds
- Similarly the sesame seeds, coriander seeds, and poppy seed one by one until golden brown. Remove in a bowl once done.1.5 tablespoons Sesame seeds, 1 teaspoon Coriander seeds crushed, 1 tablespoon Poppy seeds
- Let this cool down.
- Once cooled, in a blender add in the desiccated coconut, cumin seeds, fennel seeds, sesame seeds, coriander seeds, poppy seeds.
- Add red chili powder, Kashmiri chili powder, and garam masala, asafoetida and salt¼ teaspoon Asafoetida, 1 teaspoon Red chili powder, 1 teaspoon Kashmiri chili powder, ¾ teaspoon Garam masala, 3/4 teaspoon salt adjust to taste
- Blend this to a fine powder.
- Remove it to a bowl and around 1-2 tablespoons of water, so that the mixture is not too dry and it sticks to the dough.1-3 tablespoon water or as required
- Soak tamarind in lukewarm water for 30-40 minutes.Lime-size Tamarind Pulp
- Once done mix the tamarind and discard the impurities.
- Mix sugar and keep it aside.2 tablespoon Sugar
Assembling the bhakarwadi
- Divide the dough into equal portions.
- Roll each dough into an 8-10 inch circle and 2-3 mm in thickness. If you roll them too thick they would not get cooked properly and not be crispy.
- Shape the rolled dough into a rectangle or a square, trimming the edges.
- Spread 1-2 tablespoons of Tamarind chutney evenly.4 tablespoon Tamarind chutney
- Spread 2-3 tablespoons of filling evenly leaving 1 cm edges all around.
- If you are using Nylon sev, spread it evenly.
- Gently press the filling with your fingers all over.
- Brush the edges with a bit of water. This helps in sticking the dough once it is rolled.2 tablespoon water
- Grab one of the edges and start rolling it toward the end.
- Roll it tight and keep on sealing the edges by applying gentle pressure.
- Once you reach the end, if you have too much stuffing, remove it.
- Seal the other end and the 2 ends on the side.
- Roll it on the counter, so that the edges are sealed completely and you have a uniform log.
- Now cut the log into even size pieces, around ½ cm in width.
- For each, gently press them with the help of your fingers to even it out.
Baking the Bhakarwadi
- Preheat the air fryer at 180 Deg C / 356 Deg F
- Slightly spray or grease the air fryer tray.
- Arrange the bhakarwadi evenly spacing out in between
- Bake in a preheated air fryer at 180 Deg C / 356 Deg F for 10 Minutes turning in between.
- They are done when they are golden brown all over or when you see the dough golden brown.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Baking time in an Air Fryer may vary depending on the size of your air fryer and at times ingredients too.
- If you do not have an oven, bake in a preheated oven at 180 Deg C/400 Deg F for 10-15 minutes until golden brown on both sides.
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