gram flour



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

Gujarati Methi Na Gota / Fenugreek Leaves Fritters


Methi ke Gote or Fenugreek leaves fritters is very popular snack from Gujarat and originally hails from tye village of DaKor in Gujarat . You can easily find these Gotas in shops selling street food. One can easily make these at home without any grinding or fermentation.
This is especially made in Gujarati household during the festival of Holi.

Prep Time: 10 mins | Cook time: 15 mins | Serves: 3-4

1 cup Chickpea Flour / Besan
1/4 cup sooji (semolina)
1/2 cup fresh Fenugreek Leaves chopped
1 tbsp Oil for the batter
1 tsp Coriander Seeds, lightly crushed
1 Tbs Peppercorns, crushed coarsely
1 tsp red chili powder
1 tsp ginger , chili paste
1 tsp Sugar
1/2 tsp Carom Seeds / Ajwain
1/4 tsp Hing / Asafetida
1/4 tsp Turmeric Powder
Juice of a lemon
1/4 tsp Baking Soda
Salt as per taste
Oil for deep frying

Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
Add the baking soda, ginger /green chillie paste lemon juice , peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
Now add chopped fenugreek leaves and mix well.
Now add the chickpea flour along with semolina and mix everything to form a thick batter.
Heat oil in a wok on medium flame for deep frying.
Scoop about a teaspoonful of batter with your fingers. Using your thumb slide it into the hot oil. Repeat 6 to 8 times depending on the size of your wok or karai.
Lower the heat and fry the gotas / fritters, turning them occasionally with a slotted spoon. They are done when they turn golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with mint coriander chutney or tomato ketchup along with coffee or tea.

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Cheat Sheat Boondi Ladoos ….


While making sweets for Diwali , I was very sweetly requested by my younger one to make some boondi ladoos for him .
Making Boondi Ladoo is a real night mare for me as it takes lots of time and effort but it happens to be one of all time favorite in my house hold .
I remembered that I have a pack of plain boondi in the cabinet and decided to try making boondi ladoo using them .
I took the boondi in a sieve and shook them nicely to get rid of any salt in them .

Now for the ladoos we will be needing

2 cups of prepared boondi
Raisins a handful
Yellow food color , a drop ( optional )
Sugar – 1 and 1/2 cups
Water – 3/4 cup(sugar should be just immersed so adjust accordingly)
Melon seeds a handful ( optional )

Method :

In a big enough pan add sugar & water and bring to a boil . Boil till sugar gets single string consistency .To Check for single string consistency . If you take a drop between your thumb and index finger you can see a single string forming .

Add the boondi to the prepared warm sugar syrup along with raisins and melon seeds .

Mix it well & while its warm enough to handle shape them into ladoos by squeezing and pressing tight to shape the ladoos. i greased my hands with a little ghee .
Ladoos will be moist, but after the sugar crystallizes they will become dry.


Bharwa Mirch ka pakore (Stuffed green chili & stuffed Bread fritters)……


Pakoras are fried fritter snacks. They are quick, simple and easy to prepare .
Mirchi / Chili ka pakora is a spicy delicious & perfect treat with hot cup of tea .
The long green chillies are usually used for this pakora . I have stuffed the
chillies with mashed potatoes . Chilies can be stuffed with any other filling of your choice .


10 – 12 thick green chilies
2 Cups gram flour (besan)
1 Teaspoon red chili powder
½ Teaspoon carom seeds (Ajwaiin)
1 Teaspoon salt or to your taste
1 Cup of water or as needed
oil for frying

Ingredients for filling:

2 Large Boiled Potatoes OR 4 medium ( mashed )
1Teaspoon red chili powder
salt to taste
2 Teaspoons lemon juice ( you can even use dry Mango / Amchure Powder)
1 tsp garam masala powder Optional
2 tsp coriander powder optional


FOR THE STUFFING : Mix all the ingredients with boiled potatoes for the stuffing and keep aside ..


Mix the besan , red chilli powder, salt, ajwain in a mixing bowl.
Add one cup of water to this mixture to make a thick batter.
Wash and pat dry the chillies with a kitchen towel.
Make a slit in the chillies and take out the seeds with a scooper ( optional , I did not remove the seeds )
Fill the potato stuffing inside the slit chillies and keep aside .

Heat the oil for deep frying (on a medium flame) till it is almost smoking.
When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides. Put it into the oil and fry till golden all over flipping chilies in between . Remove and drain on paper towels. Fry remaining chillies in the same way.

Serve hot with chutneys & dips of your choice ..


If you do not want to stuff the chilies then just dip them in the batter ( without the stuffing ) and fry them, either way they are delicious.

Though, mashed potatoes is the most common filling in India, there are other fillings that can be used, like, paneer , cooked mince , cheese and even left over vegetables .

I even made some Stuffed bread pakoda with the left over potato filling .
I applied a teaspoon of the mint-coriander chutney evenly on the slice of bread , then took around 2 tbsp of the mashed potato mixture and applied it on the bread evenly , covered this potato stuffed slice with another slice.dipped in besan and deep fried. One can be innovative in making the filling.