'Bhakarwadi’ is a traditional sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan, India. It is made with a variety of fillings and resembles a pinwheel. This is a family recipe with a yummy filling of potato, carrots and coconuts and is Vegan. The altering layers of the crispy dough and potato makes it a perfect snack! They can be airfired or fried, I air fry mine and i prefer it so much more than fried. I grew up having these and i missed having them so i asked my mom to measure everything and remade it and I’m so happy i did! I can’t wait for you to try it!

Happy Cooking!

Servings: About 20 pcs

Prep Time: 40 mins

Cooking Time: 30 mins

Total Time: 1 hour 10 mins

Ingredients: 

Potato Filling:

• 350g boiled golden potatoes

• 95g grated carrot

• 45g grated coconut

• 1/2 tsp cumin powder

• 1.5 tsp red chilli powder

• 1-2 tsp salt

• 1/4 tsp turmeric powder

• 1/2 tsp black salt

• 2 tbsp coriander

Dough:

• 220g flour

• 1 tsp salt

• 2 tsp oil

• 1/4 cup water

Directions: 

1. For the dough- In a bowl or stand mixer add the flour. Add the salt and mix it together.

2. Add the oil and rub it in evenly.

3. Make a well in the centre and add the water and knead it into a smooth dough. Add 1-2 tbsp of water if needed. If you are using a stand mixer knead on medium for about 5 minutes till smooth. Knead by hand if needed to ensure It is smooth.

4. Place the dough in a bowl and cover it. Let it rest in room temperature for 30-60 mins.

5. For the mixture- In a bowl mash the potatoes till creamy and no lumps.

6. Add the grated carrots, coconut, cumin powder, salt, black salt, red chilli powder, turmeric powder and chopped coriander and mix it in.

7. The mixture should be lump free. Keep aside.

8. When the dough is rested, knead it on a counter for 2-3 minutes.

9. Roll the dough out in a rectangle about 1/2 inch thin, about 10*!4 inches in size.

10. Put the mixture on the rolled out dough and spread it out all over the dough, leaving 1/2 inch from all sides.

11. From the long end roll it over to form a log as tight as possible. Roll the log over to ensure it is tight.

12. Trim the edges from each side using a sharp knife- I used a serrated knife.

13. Cut the log in 1 inch intervals. Be careful while removing the base incase its stuck to the counter.

14. Cooking methods-

    • Air fry- Air fry at 350F for 8 mins then flip and 370F for 5-8 mins in a preheated air fryer- my favorite method

    • Deep fry- Deep fry in a medium oil. Be careful while frying as it can splatter.

    • Bake- Bake at 360F for 14-17 min, flipping mid way, in a preheated oven.

15. Serve with chutneys of your choice, I love to serve it with cilantro chutney and tomato ketchup.

Notes/Tips:

• Make sure the dough is rested well before rolling it out.

• The dough has to be rolled out thin otherwise it can become too doughy.

• If you want to skip the coconut you can but it really brings out the flavor.

• When rolling it into a log make sure you roll it as tight and not very loose.

• Roll the log over so that the its sealed well.

• When cutting the log, use a sharp knife or it can be deformed when cutting.

• Store in an airtight container and reheat in an oven or airfryer before serving.

• You could use puff pastry dough if you like and it’ll be more flaky- air fry or bake if you use puff pastry dough