Bhakarwadi Gujarati
Gujarat's iconic spiral farsan: a maida dough rolled thin, layered with a roasted coconut-sesame filling, rolled into a log and deep-fried until crisp and golden.
Ingredients
Main
- All-purpose Flour — 220 g
- Coconut — 70 g (chopped)
- salt (optional) (whole)
- sesame seeds — 35 g (whole)
Tempering
- oil — 3.99 tbsp (whole)
Method
- Pour the oil into a kadhai and bring it slowly to 170 C over medium flame.
- Meanwhile, mix the All-purpose Flour with a pinch of salt and enough water into a firm, smooth dough; cover and rest for 15 minutes.
- Dry-roast the sesame seeds in a separate pan 3-4 minutes until they pop and smell nutty.
- Dry-roast the grated Coconut 4-5 minutes on low until pale gold, then cool it.
- Pound the roasted Coconut and sesame seeds coarsely with salt into the sweet-savoury filling.
- Roll the rested dough into a thin rectangle, spread the filling evenly over it, and roll it up tightly into a log.
- Slice the log into 2 cm spirals and slide them into the hot oil.
- Fry 5-6 minutes on medium, turning, until crisp and evenly browned; drain on paper.
- Cool completely so they crisp up, then serve.
Common questions
- How many calories in one plate of Bhakarwadi Gujarati?
- 429 kcal per plate.
- How much cooking time?
- 50 min — 30 min prep, 20 min cooking.