Blog Hop



Bhakarwadi happens to be one of my favorite dry snack which is full of sweet, spicy and salty flavor . All these flavors are mixed in one roll with a crunchy outer flour crust. It is an ideal snack which would stay fresh for a long time if stored in an air fried container . Today I bring to you the bake version of this savory snack .. I especially like the baked version as it is much healthier and not oily …
Today I am Bringing this savory snack to Culinary Hoppers …..



For The Crust
Besan / Gram flour 1 cup
Whole Wheat Flour / Gehu Ka Atta 1/2 cup
1 tsp red. Chili powder
A pinch hing / Asafoetida
Oil 5 TBS
Salt as per taste

Sieve the besan, flour,oil , chili powder, Asafoetida and salt together in a bowl.
Knead into a stiff dough using little water. Cover and Keep aside.

For The Filling
2 Tbs dry roasted sesame seeds/ Til
1 Tbs dry roasted poppy seeds / khuskhus
1 Tbs dry roasted gram flour / besan
1/2 cup dry coconut flakes
1 Tbs grated ginger
1 Tbs finely chopped green chilies
2 Tbs sugar
1/4 cup tamarind / imli Paste
1/4 tsp asafetida / hing
2 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
1/4 cup fresh coriander leaves finely chopped

Mix all the Ingredients under filling in a bowl.
Divide the stuffing into equal portions and keep aside.



1.Divide the dough into equal portions and roll out each portion into circle for 2″ diameter.
2.Place a portion of the stuffing, spread evenly, and roll out like a cylinder.
3.Cut into about 1″ bite size pieces.
4.Make more Bhakarwadi using all the stuffing and dough
5.Arrange all the bhakarwadi in a baking tray and bake for 35-40 minutes in a pre heated Oven till they turn golden brown and crisp.
6.Serve hot or store in an air-tight container.


For The Fried Version
Arrange all the rolled dough with the filling in a plate and steam for 20 minutes.
Cool and cut them into 1 inch round discs.
Deep fry in hot oil till brown and crisp.
Remove bhakarwadi from oil and store in an airtight container.


Here are  the links to   more dry snacks from other Culinary hopper members ..  Do check them out…

1. Sonal’s Chivda

2.Parvathy’s Vettu Cake

3. Padma’s Chakkalu & Spicy Shankarpali

4. Anu’s Kodubale

5. Shubha’s Potato Muruku and Bhakarwadi

6. Swati’s Bajra Mint Mathris

7. Vani’s Garlic Sev

Parwal / Pointed Gourd ki Methai


This time the theme for Culinary Hoppers “Blog Hop” was Sweets . So I decided to bring one of my favorite Indian sweet “Parwal ki Methai” which is not easily available in sweet shops …
Parwak ki Methai is a traditional sweet which belongs to North Indian especially from the city of Banaras ….. This unique sweet is rich, full of delight and stuffed with khoya & Very easy to make at home ..


10 OR 200 grams. Parwal Peeled , slit and seeds removed
1 cup Khoya / Mawa
1 1/2 cup Sugar , divided
1/4 tsp cardamom powder optional
1 tbs chopped Almonds optional
1 tbs Pistachios,chopped optional
2 tbs whole Milk powder
1/4 tsp Soda bicarbonate
Saffron a few strands optional

1.To make the stuffing roast the khoya on medium heat till it becomes soft.
2.Add half cup sugar and continue to roast.
3.Add cardamom powder to the khoya and mix.
4.Take it off the heat and add almonds and pistachios and mix.
5.Add milk powder and mix well.
6.Transfer the mixture onto a plate and cool.


1.Wash and peel all the Parwals, then slit the parwal length wise and remove all seeds carefully with spoon, it’s shape should be intact.
2.Take water and Parwals in one pan add soda bi carb and boil for 5-6 mins, till they a little become soft.
3.Now remove the Parwal from water with slotted spoon.
4.In another pan boil the remaining sugar with one cup water to make a 1 string sugar syrup.
5.When syrup is ready put all Parwals in it and cook on low flame for 7-8 mins till they become glossy and change color a little
8.Switch off the gas and let the Parwals soak in syrup for 10-15 min.
9.Remove the parwals from syrup & once cool stuff the khoya / Mawa mixture in parwals.
10.Refrigerate for an hour or so before serving ..


Recipe adapted from Nisha Madhulika as well as Sanjeev kapoor

Do check the recipes by other taletned Culinary Hoppers at the bottom of this post ….…

1. Piyali’s Doodh pulisemolina and coconut

2. Jayashree’ Holigepeanut sweet pancakes

3. Sonal’ Pista Kalakand

4. Shubha’s Lab-E-Shireen

5. Swati’s Malabi Milk Pudding

6. Padma’s Boomdi laddoo

Musk Melon Cooler…


This is my very first Blog Hop post and I am glad to be a part of Culinary Hoppers which has committed bloggers who I admire and follow ..
Culinary Hoppers decide a theme twice a month and then we create and post recipes accordingly .. This time the theme is Beverages .

Beverages are a must in my house special during summer , so when I came to know that the theme is Beverages , I was thrilled and decided to make Melon Cooler which my boys love and can have anything .
It was fun making this fruity drink in no time!!!
This delicious low-carb drink calls for the melon of your choice — I used Musk melon plus a splash of lime juice along with ice cubes to make this refreshing drink ..

Makes: 2 servings
Serving Size: 4 ounce

2 cups seeded and chopped Musk Melon or any Melon of your choice
1 tablespoon lime juice
Ice cubes as needed
Sugar as per taste (I did not use any as the melon was super sweet )
Melon or lime wedges for garnish (optional)

In a blender combine melon cubes and lime juice.
Cover and blend until smooth.
Press mixture through a fine-mesh sieve; discard pulp. (You should have about 11/2 cup juice.)
Serve over ice or chill mixture and serve in chilled martini or wine glasses.

If desired, garnish with melon or lime wedges.

Makes 2 (4-ounce) servings

Here is another of my favorite beverage especially for Summer. Click on the picture for recipe ..

Do check the recipes by other taletned Culinary Hoppers at the bottom of this post ….

1. Anupama’s

2. Sonal’s

3. Jayashree’s

4. Swati’s

5. Padma’s