Bakarwadi or the Bhakarwadi is a dish that you can find all over India. But do you know where it came from? Or how it became so popular? Well, at least you know the different types of bhakarwadi? Let’s take this opportunity to take a closer look at the bhakarwadi, the snack that pairs well with everything.

The Bhakarwadi was originally created in 1938 in Gujarat. But it was in 1970 when the marathi businessman Raghunathrao Chitale first tasted the snack that bhakarwadi truly got the large scale debut it deserved. The Gujarati snack was a lot longer and sweeter, this recipe was altered by Raghunathrao to be spicier, smaller and crunchier than the original. He introduced the dish in his shop and sales soared, making him enough money to start a chain of stores. This made Raghunathrao think of the possibilities of mass producing his dish and automating the process entirely. In 1989 special machines were brought in from Europe to help meet the increasing demand for bhakarwadi. Today these machines churn out 850 kg of bhakarwadi per hour. Such a large scale operation has also made it possible to export bhakarwadi to other countries.

Being a snack that can be sweet, spicy, sour, crunchy or even soft, the bhakarwadi has as many variations as there are people who make it. Some of the most famous examples of bhakarwadi are the regular bhakarwadi made with coriander powder, red chilli powder, turmeric powder, garam masala, fennel seeds, imli ki chutney, sugar and salt. These fried goodies can be made at home or bought from any snack store. You can buy baked bhakarwadi from DIP Foods to ensure you get the best in taste and health. At 75% less oil than its fried alternatives the healthy snack baked bhakarwadi from DIP Foods is the way to go for the weight watchers among us.

To create sandwich bhakarwadi you begin by mixing salt and ajwain in gram flour and all purpose flour. Mix these dry spices together and grind them. Take some dough and make a chapati with it. Spread the grinded masala on top of the chapati. Now press another chapati on top. Press them together and cut them into square shaped pieces. Fry these square shaped pieces in oil and your sandwich bhakarwadi is ready to be eaten.

To create mini bhakarwadi’s follow the normal recipe to making bhakarwadi’s at home. Instead of a fat piece of dough you need to roll your dough thinner. This thin mixture of masala and dough will create a mini bhakarwadi that will be easy to eat at any time and even store for long periods of time. To prepare crispy bhakarwadi’s roll your bhakarwadi dough in a roti. Next cut the roti into equal pieces and fry your bhakarwadi. Your crispy bhakarwadi’s are now ready to eat.