Bakharwadi is a famous traditional snack from India, mostly eaten in Maharashtra and Gujarat, known for its crunchy texture and spicy-sweet filling. In this recipe, we’ll prepare Mini Bakharwadi – small bite-sized spirals that are perfect for tea-time or as a festive snack.
This recipe is one of the favorite Nisha Madhulika‘s favorite recipes. She is a famous YouTuber from India known for her unique and delicious recipes she makes online.
These tiny bakharwadis are not only crispy but also stay fresh for 2–3 months when stored in an airtight container.
Follow this step-by-step recipe to make homemade mini bakharwadi that tastes even better than the store-bought ones.
Ingredients for Mini Bakharwadi
For Dough
- 1 cup refined flour (maida)
- 2 tbsp oil
- Less than ¼ tsp carom seeds (ajwain), lightly crushed
- ¼ tsp salt
- 2 tbsp chickpea flour (besan) – optional but enhances crispiness
- Water – less than ¼ cup (for kneading)
For Filling (Masala Mix)
- 1 tbsp sesame seeds (til)
- 1 tbsp desiccated coconut
- 2 tsp sugar
- 1 tsp coriander powder
- 1 tsp fennel powder (saunf)
- ½ tsp cumin seeds
- ½ tsp red chilli powder
- ½ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp dry ginger powder
- ¼ tsp garam masala
Other Ingredients
- ½ tsp sweet tamarind chutney (per roll)
- Oil for frying
Step-by-Step Method to Make Mini Bakharwadi
Prepare the Dough
- In a mixing bowl, add refined flour, chickpea flour, salt, carom seeds, and oil.
- Mix everything well, then add water gradually.
- Knead a stiff dough. You’ll need less than ¼ cup of water.
- Cover and let the dough rest for 15–20 minutes.
Prepare the Spicy Filling
- In a grinder, add sesame seeds, desiccated coconut, sugar, coriander powder, fennel powder, cumin seeds, red chilli powder, salt, turmeric, ginger powder, and garam masala.
- Grind into a fine mixture.
- Your bakharwadi masala filling is ready.
Roll the Dough
- After 20 minutes, divide the dough into small balls.
- Roll each ball into a thin poori of about 5×5 inches.
- Cut the poori into two halves.
Add Chutney and Masala
- On each half, spread about ½ tsp tamarind chutney evenly. Leave a little space at the edge for sealing.
- Sprinkle 1 tsp of masala mix on top of the chutney and spread it evenly.
- Apply a little water to the edges so that the roll sticks properly.
Shape the Mini Bakharwadi
- Roll the poori tightly from one side into a cylindrical log.
- Seal the edges properly and roll again to make it slightly thinner.
- Cut the roll into ½ cm slices.
- Gently press each slice with your hand and place it on a plate.
- Prepare the remaining dough pieces in the same way.
- Let them rest for at least 30 minutes to dry.
Fry the Bakharwadi
- Heat oil in a kadhai.
- Check by dropping one piece – if bubbles appear, the oil is ready.
- Keep the flame medium to low.
- Add a few bakharwadis at a time and fry until golden brown, stirring occasionally.
- Remove to a plate lined with a paper towel to absorb extra oil.
Tips for Perfect Mini Bakharwadi
- Knead a stiff dough to get crispy spirals.
- Always roll an even and thin poori for neat layers.
- While spreading chutney and masala, keep the sealing edge empty.
- Let the rolls rest for 30 minutes to avoid them breaking while frying.
- Fry on low to medium heat for even cooking.
Serving and Storage
- Once cooled completely, store bakharwadis in an airtight container.
- They stay fresh for 2–3 months and retain their crispiness.
- Serve as a tea-time snack, with chutney, or pack in tiffins for a crunchy treat.
Nutritional Values of Mini Bakharwadi
| Nutrient | Amount per 100g |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 55 g |
| Protein | 8 g |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Calcium | 95 mg |
| Iron | 3.2 mg |
| Potassium | 260 mg |
Final Words
Mini Bakharwadi is a snack that perfectly balances spicy, sweet, and tangy flavors with a crunchy texture. With this recipe, you can easily prepare them at home and enjoy the authentic taste.
Whether it’s a festival, family gathering, or just your evening tea, these bite-sized bakharwadis will always impress.
So, try this recipe today and share your experience with your family and friends.
Ashish Lavania is a chef and works for many 5 and 7-star hotels all over the world, like in Dubai, India, Spain, etc. He completed his education in IHM Delhi. He has 10 to 12 years of experience in the cooking industry. He cooks food with good nutritional value. He loves to spread his knowledge to the world via this website.