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Gujarati Bhakarwadi

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About the Recipe


asafoetida (hing)|besan|chopped coriander (dhania)|chopped ginger (adrak)|Coriander Powder|cumin(jeera) powder|grated coconut|green chili|oil for deep frying|plain flour|red chili powder|Red chilli powder|rosted poppy seed (khus khus)|salt as per taste|salt/as per your taste|Turmeric Powder



Sleve the besan,refind flour, chilli powder, asfotida and salttogether and transfer in a bowl


Knead into a stiff dough along with 2 tbsp oil and using little water,keep aside.


Diviede the stuffing into a equal portions and keep aside.


Place a portion if the stuffing and roll out like sylinder.


Make more such vadis using all stuffing and dough.


Arrange all the flutes in a plate and steam for 20 miniutes.


Cool and cut them into 2 cm round dicss.


Heat the oil in a kadhai and deep fry these vadis til they turn golden brown and crisp.


Serve hot or store in a air-tieght container.

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