Prepare Vadodara’s Famous Bhakharwadi at Home With This Easy Recipe Guide

The Bhakharwadi, originating from the farsan shop established by King Ratanlal Keshavlal Kandoi in Vadodara, enjoys nationwide fame. Approximately 2 tons of this delectable snack are savored daily. Jagdish Farsan Pvt. reveals that Raja Ratanlal Keshavlal Kandoi initiated this venture in 1938 in Vadodara’s Jubelibagh area, which continues to thrive to this day.

Kalpeshbhai Kandoi emphasized that the Bhakharwadi-making process commences as early as 6 o’clock in the morning. The initial step involves incorporating copra, followed by a meticulous blend of salt, chili, sugar, spices, and turmeric to create the flavorful mixture known as “mao.”

All the aforementioned ingredients are carefully measured and thoroughly blended. Subsequently, an equal proportion of flour, gram flour, salt, and turmeric is combined to form the dough, which is then twisted and woven into a large-sized loaf. Remarkably, in 1938, a kilogram of Bhakharwadi was priced at just one anna. Today, this delectable treat commands a price of Rs 480 per kilogram.

Once the pulp is concentrated, it is evenly spread onto a flat surface called “rotala.” Following this, lemon juice is gently squeezed along the edge of the rotala, and the mixture is meticulously rolled into a compact roll. Pressure is applied with the fingers to ensure uniformity, resulting in evenly-sized pieces on the roll. These pieces are then immersed in a sizable cauldron of hot oil, emerging from the frying process with a stunning golden hue and irresistible crispiness.

The artistry in crafting Bhakharwadi lies in achieving a perfect balance of ingredients and ensuring that the stuffing remains securely intact throughout the frying process. Care is taken to remove them evenly from the hot oil, with great attention to preventing any spillage. Once cooled, these delectable Bhakharwadi can be savored with delight, embodying the essence of culinary perfection.

Ingredients for making a flavorful Bhakharwadi filling. Here’s a summary of the ingredients:

For the Filling:

1. Garlic (copra salli)
2. Ginger paste
3. Green chili paste
4. Red chilies
5. Sesame seeds
6. Asafoetida
7. Fennel seeds
8. Poppy seeds
9. Gram flour (besan)
10. Salt
11. Turmeric
12. Oil
13. Sugar

These ingredients, when combined in the right proportions and methodically prepared, create the delicious and aromatic filling for Bhakharwadi.