Crispy homemade Bhakarwadi is a legendary Maharashtrian treat. It is a crunchy roll of perfection packed with flavours that hit every note on your taste buds: sweet, spicy, tangy, and just straight-up addictive. Imagine a crispy outer shell hugging a filling of sesame seeds, coconut, jaggery, and spices, ready to explode with flavour when you take a bite. Making this magic isn't as daunting as it seems. The crispy homemade Bhakarwadi recipe starts with kneading whole wheat flour dough with a dash of salt and ghee. After letting it rest, it's rolled into a thin sheet, filled with a flavorful mix, and rolled up tight like a sushi roll's desi cousin. Slice it up, and into the hot oil it goes—fried until golden, crispy perfection. The trick is to have the perfect frying temperature. Once cooled, the Crispy homemade Bhakarwadi are ready to devour. Serve them with masala chai, and you've got the ultimate snack to impress your friends—or just yourself.

• 1 cup besan
• 3/4 cup maida
• 1/4 tsp turmeric powder
• 2 pinch hing
• Salt
• Oil
• 2 tbsp white sesame seeds
• 1/2 cup coconut
• 1/2 tsp garam masala
• 2 tbsp sugar
• 1/2 tsp fennel seeds powder
• 1/2 tbsp lemon
• 1 tbsp poppy seeds
• 1 tsp kashmiri red chilli powder

• Let's start this recipe of Crispy homemade bhakarwadi by preparing the dough.
• Take a big mixing bowl and combine besan, maida, turmeric powder, hing, and salt.
• Mix these dry ingredients well.
• Add 3 tablespoons of oil and rub it into the flour mixture until you get a crumbly texture.
• Check by pressing the flour, it should hold its shape without crumbling.
• Gradually add about 5 tablespoons of water in parts and knead into a semi-soft dough.
• If it feels sticky, sprinkle some maida; if it's too dry, add a little more water.
• Cover the dough and let it rest.
• In a pan, fry sesame seeds over low-medium heat until they crackle.
• Add desiccated coconut, poppy seeds, and fennel seeds, frying until the coconut turns golden.
• Let the mixture cool. Once cooled, add asafoetida, Kashmiri red chilli powder, coriander powder, cumin powder, and garam masala. Stir well and let the spices cook in the residual heat of the pan.
• Transfer to a grinder and pulse into a coarse powder. Don't over-grind, as the oils from the coconut and sesame seeds may release.
• Add sugar and pulse again.
• Transfer the mixture to a bowl and add lemon juice. Taste and adjust salt, sugar, or spices as needed.
• Divide the dough into 4–5 portions. Flatten each portion with your palm and roll it into a medium-thick rectangle on a floured surface.
• Lightly brush the rolled dough with water, then spread the stuffing evenly on top, leaving the edges free. Press the stuffing lightly to ensure it sticks.
• Roll the dough tightly into a log and seal the edges. Cut into small pinwheel-like spirals. Press each piece lightly with your palm.
• Heat oil in a deep frying pan over medium-low heat. Fry the recipe of Crispy homemade bhakarwadi in batches, turning occasionally, until golden brown and crisp.
• Remove with a slotted spoon and place on paper towels to drain excess oil. Once cooled, store in an airtight container.